MENU
  • Print
    98
  • Save
    13
  • Pinterest
    17
  • Email
    1
  • Facebook
    5

Breakfast Tacos

breakfast tacos Entree Mexican
Breakfast Tacos
  • Prep 15 min
  • Total 20 min
  • Servings 6

So simple, so good. We gave these breakfast tacos two thumbs up after one bite! Stopping at just one taco is hard to do. This colorful dish is sure to become a weekend breakfast favorite. MORE+ LESS-

March 6, 2018

Ingredients

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

Steps

Hide Images
  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
5g
25%
Trans Fat
1g
Cholesterol
155mg
52%
Sodium
250mg
10%
Potassium
320mg
9%
Total Carbohydrate
13g
4%
Dietary Fiber
3g
13%
Sugars
2g
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • We love an excuse to eat tacos anytime — even for breakfast! This recipe combines some of our favorite breakfast ingredients — scrambled eggs, avocado and cheese — and stuffs them into crunchy taco shells along with veggies and salsa. Even better, this recipe is ready to eat in just 20 minutes. That means you can serve it as an effortless weekend brunch or a grab-and-go weekday breakfast! These breakfast tacos are a great option when you need some extra protein in the morning. They clock in at 9 grams per serving, plus 3 grams of fiber and you get a serving of vegetables with your breakfast.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment