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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.

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  • Prep Time 15 min
  • Total Time 20 min
  • Servings 6

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
5g,
5%
Trans Fat
1g
1%
),
Cholesterol
155mg
155%;
Sodium
250mg
250%;
Total Carbohydrate
13g
13%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
15%;
Iron
8%;
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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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