Breakfast Tacos

Breakfast Tacos

So simple, so good. We gave this two thumbs up when we first tried it. Stopping at just one taco was hard to do. This colorful Mexican dish is sure to become a weekend favorite.

Prep Time

15

Minutes

Total Time

20

Minutes

Makes

6

servings

4
large eggs
1/4
teaspoon garlic salt
1/4
teaspoon pepper
1/4
cup chopped green or red bell pepper
4
medium green onions, chopped (1/4 cup)
1
tablespoon butter or margarine
1/2
cup shredded pepper Jack cheese (2 oz)
6
Old El Paso® taco shells
1
cup shredded lettuce
1
small avocado, pitted, peeled and sliced
1/4
cup Old El Paso® Thick ‘n Chunky salsa
  1. In small bowl, beat eggs, garlic salt and pepper thoroughly with fork or wire whisk. Stir in bell pepper and onions.
  2. In 8-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout. Gently stir in cheese.
  3. Heat taco shells as directed on package. Place lettuce in shells. Spoon eggs onto lettuce. Top with avocado and salsa.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 5g,
    • Trans Fat 1g),
  • Cholesterol 155mg;
  • Sodium 250mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.