Cheesy Egg Breakfast Tacos

Cheesy Egg Breakfast Tacos
Cheesy Egg Breakfast Tacos is a gluten free and fodmap friendly recipe with 8 servings. One serving contains 166 calories, 7g of protein, and 12g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. It is an inexpensive recipe for fans of Mexican food. If you have butter, stand 'n taco shells, monterey jack cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

1
In medium bowl, beat eggs and cooking sauce with whisk until well mixed.
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SauceSauce
EggEgg
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WhiskWhisk
BowlBowl
2
In 10-inch nonstick skillet, melt butter over medium heat just until butter begins to sizzle.
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3
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.
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4
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.
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Sour CreamSour Cream
AvocadoAvocado
CheeseCheese
SalsaSalsa
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DifficultyNormal
Ready In20 m.
Servings8
Health Score1
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