Salsa Scrambled Eggs

Salsa Scrambled Eggs

1 Review
From: EatingWell Magazine, May/June 2016

Breakfast tacos are a great gluten-free alternative to the classic eggs and toast. Serve this easy scrambled egg recipe with a banana for a boost of potassium.

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
  • 2 large eggs
  • 1 tablespoon shredded Jack cheese
  • 1 tablespoon fresh salsa
  • 2 corn tortillas, warmed
  • 1 teaspoon fresh cilantro


  • Active

  • Ready In

  1. Beat eggs in a bowl. Coat a small nonstick skillet with cooking spray and heat over medium heat. Add the eggs and cook, stirring, until almost firm; stir in cheese and salsa. Spoon onto tortillas and top with cilantro.
  • 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.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 279 calories; 13 g fat(5 g sat); 3 g fiber; 23 g carbohydrates; 17 g protein; 52 mcg folate; 378 mg cholesterol; 1 g sugars; 0 g added sugars; 695 IU vitamin A; 0 mg vitamin C; 153 mg calcium; 2 mg iron; 319 mg sodium; 280 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2 medium-fat meat

Reviews 1

August 15, 2016
profile image
By: Allie O'Connor
Awesome!! I used a 4 cheese blend instead and it was sooo good. Easy, too! Will definitely make again!
More Reviews