Quick Breakfast Taco

Quick Breakfast Taco

40 Reviews
From the EatingWell Kitchen

A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg substitute is a satisfying and healthy breakfast option.

Ingredients 1 serving

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  • 2 corn tortillas
  • 1 tablespoon salsa
  • 2 tablespoons shredded reduced-fat Cheddar cheese
  • ½ cup liquid egg substitute, such as Egg Beaters


  • Active

  • Ready In

  1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
  2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 239 calories; 7 g fat(2 g sat); 3 g fiber; 24 g carbohydrates; 21 g protein; 23 mcg folate; 4 mg cholesterol; 2 g sugars; 0 g added sugars; 559 IU vitamin A; 0 mg vitamin C; 169 mg calcium; 3 mg iron; 480 mg sodium; 558 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2 lean meat

Reviews 40

July 04, 2018
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By: chris
I loved this recipe, but I choose to use street taco tortillas, as they do not fall apart. Just heated them on the burner.
August 03, 2017
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By: Priscilla
I loved this recipe, but I feel the same as a previous comment, PLEASE include the nutrition information with the recipes. Thank you.
May 08, 2017
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By: fabfour2
This is a delicious recipe. I used our home made salsa, with which I can control the salt content. My only recommendation is to the Eating Well web site. Please allow the nutrition information to print with the recipes!
January 14, 2017
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By: cmware12
I love the recipe....like others, I like to mess with them though. I did use gluten free corn tortillas, but I threw them in a big pan to "dry fry" while I cooked the egg....I added the cheese and salsa on the egg in the pan so it would get and stay warm. once assembled, I added diced avocado. YUM and filling. THANK YOU
August 17, 2016
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By: Sweetiepea93
It's veey good, quick, and easy, but the corn tortilla doesn't fit it well. And i used thin ones to make it healthier....but when you try to eat the taco it starts to fall apart and soak through. I used no fat shredded cheese
July 25, 2014
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By: EatingWell User
Quick and Easy I too, like so many other of the commentors, am not crazy about the egg substitute, so I mix one egg with 2 TBSP of substitute. These are better on flour tortillias I think. Try mixing in a bit of chopped, smoked brisket for a truely delightful breakfast treat!
December 10, 2013
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By: EatingWell User
I use flour tortillas (they roll up very well) after heating them in the microware and I add 2 tablespoons fat free refried beans. Good doesn't even begin to describe these breakfast tacos.
July 14, 2013
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By: catfish
Wonderful but... Instead of the bread like they called for in the recipe to make it a taco, I took out the bread (which isn't too good..) and layered the ingredients in a bowl. First eggs, then cheese, the salsa. It was still wonderful, and I definitely would make it again! Pros: quick, easy, filling
May 29, 2013
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By: katiesprovence
I made these this morning. I generally struggle to make a real breakfast in the morning due to the fact that I always seem to be running a little behind. These were quick, easy, and delicious. I had egg whites in my refrigerator so I used those instead of egg substitute. The only thing I didn't like about this is how easy my corn tortillas broke when I tried to eat the taco rolled up. I will be making these again!
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