Breakfast Tacos
Recipe from Old El Paso

So simple, so good. We gave this two thumbs up when we first tried it. Stopping at just one taco was hard to do. This colorful Mexican dish is sure to become a weekend favorite.


Breakfast Tacos

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Ingredients
  • 4  large
    eggs
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  • 1/4  teaspoon
    garlic salt
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  • 1/4  teaspoon
    pepper
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  • 1/4  cup
    chopped green or red bell pepper
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  • 4  medium
    green onions, chopped (1/4 cup)
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  • 1  tablespoon
    butter or margarine
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  • 1/2  cup
    shredded pepper jack cheese (2 ounces)
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  • 6 
    taco shells
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  • 1  cup
    shredded lettuce
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  • 1  small
    avocado, pitted, peeled and sliced
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  • 1/4  cup
    Old El PasoŽ Thick 'n Chunky salsa
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Directions
1.
In small bowl, beat eggs, garlic salt and pepper thoroughly with fork or wire whisk. Stir in bell pepper and onions.
2.
In 8-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout. Gently stir in cheese.
3.
Heat taco shells as directed on package. Place lettuce in shells. Spoon eggs onto lettuce. Top with avocado and salsa.
Nutrition information
1 Serving: Calories 230 (Calories from Fat 140), Total Fat 16g (Saturated Fat 5g, Trans Fat 1g), Cholesterol 155mg; Sodium 250mg; Total Carbohydrate 13g (Dietary Fiber 3g, Sugars 2g), Protein 9g; Percent Daily Value: Vitamin A 10.00%; Vitamin C 10.00%; Calcium 15.00%; Iron 8.00%; Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat; Carbohydrate Choices: 1 Percent Daily Values are based on a 2,000 calorie diet
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