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..

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Prep Time 20 min
Total Time 20 min
Servings 8

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

*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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 120mg; 120%;
Sodium: 340mg; 340%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 2%;

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;