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 caloriescarbohydrate: 61.5 gcholesterol: 198.1 mgfat: 35.8 gfiber: 12.2 gprotein: 23.8 gsaturatedFat: 12.3 gservingSize: -sodium: 944.2 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Egg and Veggie Breakfast Tacos
Directions
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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.
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.
Top each tortilla evenly with scrambled egg mixture, salsa, Mexican cheese, avocado, and cilantro. Fold tacos and serve.