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Scrambled Egg Tacos with Cheese & Salsa
An ultra quick breakfast awaits with this scrambled egg taco recipe! It's simple, delish, and finished off with cheese and salsa verde.
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
Servings:
4
servings
Calories:
298 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 1 tablespoon vegetable oil
- 8 egg whisked, large
- ¼ cup cheddar cheese plus extra for topping, shredded
- 8 tortillas store-bought or homemade, warmed
- salsa verde for topping
- cilantro lime dressing for topping, or sour cream
Instructions
- In a large skillet, heat the oil over medium heat. Add the eggs and scramble until almost cooked through. Add the shredded cheddar and finish cooking the eggs.
- Divide the scrambled eggs atop the corn tortillas, top with some salsa verde and cilantro-lime dressing, and finish with a sprinkle of shredded cheese. Serve immediately.
Cup of Yum
Nutrition Information
Serving
2 tacos
Calories
298kcal
(15%)
Carbohydrates
24g
(8%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
334mg
(111%)
Sodium
195mg
(8%)
Potassium
224mg
(5%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
547IU
(11%)
Calcium
141mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 298
% Daily Value*
| Serving | 2 tacos | |
| Calories | 298kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 334mg | 111% |
| Sodium | 195mg | 8% |
| Potassium | 224mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 547IU | 11% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.