Cheesy Egg Breakfast Tacos

Progresso™ Recipe Starters™ creamy three cheese cooking sauce and eggs provide a flavorful addition to Old El Paso® taco shells--Mexican breakfast ready in 20 minutes.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8

4
eggs
1
pouch (9 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
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 cooking sauce with whisk until well mixed.
  • 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 box. 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

Diced green or red bell pepper can be added with the eggs.

If you like it milder, use shredded Monterey Jack cheese without the peppers.

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;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.