Crunchy Breakfast Tacos
- Level: Easy
- Yield: 8 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 218
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 163
- Sodium
- 308
- Total: 25 min
- Active: 20 min
Ingredients
8 hard corn taco shells
6 large eggs
1 teaspoon taco seasoning with salt or chili powder
2 tablespoons unsalted butter
1 cup shredded Mexican-style cheese blend
3 or 4 scallions, chopped
1/2 cup salsa or taco sauce
1 cup shredded romaine or iceberg lettuce
1/2 cup grape tomatoes, halved or quartered if large
Sliced black olives and sour cream, for serving, optional
Directions
- Preheat the oven to 350 degrees F. Warm the taco shells on a baking sheet, about 5 minutes.
- Crack the eggs into a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat. Melt the butter in the skillet; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly with a wooden spatula to break them up, until set, 3 to 4 minutes.
- Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with olives and sour cream on the side if using.