Breakfast Tacos
Trish James
This Southwestern-inspired breakfast taco recipe is savory and easy to make.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast & Brunch
Servings 4 servings
Calories 276 kcal
- 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
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.
Calories: 276kcalCarbohydrates: 30gProtein: 16gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 178mgSodium: 382mgPotassium: 427mgFiber: 5gSugar: 4gVitamin A: 493IUVitamin C: 4mgCalcium: 187mgIron: 2mg