Quick Breakfast Taco
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.
- 2 corn tortillas
- 1 tablespoon salsa
- 2 tablespoons shredded reduced-fat Cheddar cheese
- 1/2 cup liquid egg substitute, such as Egg Beaters
- Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
- 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.
Per serving: 239 calories; 7 g fat (2 g sat, 2 g mono); 4 mg cholesterol; 24 g carbohydrates; 2 g added sugars; 2 g total sugars; 21 g protein; 3 g fiber; 443 mg sodium; 558 mg potassium.
Nutrition Bonus: Iron (19% daily value), Zinc (17% dv), Calcium (17% dv), Potassium (16% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 2 lean meat
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- Type of Dish
- Main dish, Other
- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- Preparation/ Technique