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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.

Source: EatingWell Magazine, May/June 2016




Ingredient Checklist


Instructions Checklist
  • 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 Facts

2 tacos
279 calories; protein 17.3g; carbohydrates 23.3g; dietary fiber 3.3g; sugars 1.5g; fat 13.1g; saturated fat 4.7g; cholesterol 378.3mg; vitamin a iu 694.6IU; vitamin c 0.4mg; folate 51.5mcg; calcium 152.6mg; iron 2.5mg; magnesium 51mg; potassium 280.3mg; sodium 318.9mg; thiamin 0.1mg.

1 1/2 starch, 2 medium-fat meat