Egg and Veggie Breakfast Tacos recipe

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Ingredients

cooking spray
2 eggs
2 tablespoons milk
salt and ground black pepper to taste
1 green bell pepper, diced
1 onion, diced
2 flour tortillas
¼ cup shredded habanero-flavored Cheddar cheese, or to taste
2 tablespoons salsa, or to taste
2 tablespoons shredded Mexican cheese blend (such as Kraft®), or to taste
1 avocado, sliced, or to taste
2 teaspoons chopped fresh cilantro, or to taste

Nutrition Info

645.8 calories
carbohydrate: 61.5 g
cholesterol: 198.1 mg
fat: 35.8 g
fiber: 12.2 g
protein: 23.8 g
saturatedFat: 12.3 g
servingSize: -
sodium: 944.2 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray a large skillet with cooking spray and warm over medium heat. Whisk eggs, milk, salt, and pepper together in a bowl. Pour egg mixture into the skillet and add bell pepper and onion. Cook and stir until eggs are set and veggies are softened, about 5 minutes.

  2. Warm a tortilla in a skillet over low heat. Top with 1/2 the habanero-flavored Cheddar cheese until slightly melted, about 1 minute. Transfer to a serving plate. Repeat with remaining tortilla and habanero-flavored Cheddar cheese.

  3. Top each tortilla evenly with scrambled egg mixture, salsa, Mexican cheese, avocado, and cilantro. Fold tacos and serve.

Recipe Yield

2 tacos

Recipe Note

Quick, easy breakfast tacos.

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