Recipe Image

Tomatillo Breakfast Tacos

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Loaded with 20 grams of protein, this breakfast taco recipe is a satisfying way to start the day. Queso blanco, also known as queso fresco, is a soft, slightly salty fresh Mexican cheese. Look for it in Latin markets and large supermarkets.”


    • 1 tablespoon extra-virgin olive oil
    • 6 medium tomatillos (about 8 ounces), husked, rinsed and coarsely chopped
    • ¼ cup chopped onion
    • 2 cloves garlic, minced
    • 4 large eggs, lightly beaten
    • ¼ teaspoon ground pepper
    • ⅛ teaspoon salt
    • 4 small (4- to 5-inch) corn or whole-wheat tortillas, warmed
    • ¼ cup crumbled queso blanco or feta cheese


  • 1 Heat oil in a large nonstick skillet over medium heat. Add tomatillos, onion and garlic and cook, stirring, until most of the liquid from the tomatillos is evaporated, 8 to 12 minutes. Add eggs, pepper and salt and cook, stirring, until the eggs are just set, 2 to 3 minutes more. Divide the scrambled eggs among the tortillas and sprinkle with cheese.
  • To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
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