Cheesy Egg Breakfast Tacos

Cheesy Egg Breakfast Tacos

Progresso™ Recipe Starters™ cheese sauce and eggs provide a flavorful addition to Old El Paso® tacos – Mexican breakfast ready in 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

8

servings

4
eggs
1
can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
1/4
cup sliced green onions (4 medium)*
2
tablespoons butter
1
cup shredded Monterey Jack cheese with jalapeño peppers (4 oz)
8
Old El Paso® Stand ‘N Stuff® taco shells (from 4.7-oz box)
Garnishes, If Desired
Avocado, cubed
Salsa
Sour cream
  1. In medium bowl, beat eggs and 3/4 cup of the cooking sauce** with whisk until well mixed. Stir in green onions.
  2. In 10-inch nonstick skillet, melt butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  3. Meanwhile, heat taco shells as directed on package. Spoon about 1/4 cup of the egg mixture and 2 tablespoons cheese into each taco shell. Top with avocado, salsa and sour cream.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*Diced green or red bell pepper can be substituted.
**Cover and refrigerate remaining cooking sauce for another use. Or heat remaining sauce until hot, and spoon over eggs in taco shells before adding cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 110),
  • Total Fat 13g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 120mg;
  • Sodium 340mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.