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–+ servings

Breakfast Tacos

Trish James
This Southwestern-inspired breakfast taco recipe is savory and easy to make.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast & Brunch
Servings 4 servings
Calories 276 kcal

Ingredients
  

  • 8 corn tortillas
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped tomatoes
  • 4 large egg whites
  • 4 large eggs
  • 1/2 cup Chihuahua cheese crumbled
  • 1/4 teaspoon garlic powder
  • 1/4 cup salsa

Instructions
 

  • Heat large nonstick skillet coated with cooking spray on medium heat.
  • Place tortillas into the skillet one at a time and heat each side 1 minute. Set aside on plate.
  • Re-spray skillet with nonstick spray and return pan to heat. Add onions and mushrooms, and cook 5 minutes, or until onions are transparent. Add tomatoes and cook 2-3 minutes. Remove from heat and set aside.
  • Mix eggs in mixing bowl and pour into skillet. Let set 1 minute. Add cooked vegetables and cheese, and stir gently 2-3 minutes, or until all ingredients are scrambled.
  • Top tortillas with eggs and season with garlic, salt and pepper, and top with salsa or guacamole.

Nutrition

Calories: 276kcalCarbohydrates: 30gProtein: 16gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 178mgSodium: 382mgPotassium: 427mgFiber: 5gSugar: 4gVitamin A: 493IUVitamin C: 4mgCalcium: 187mgIron: 2mg
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