Southwest Breakfast Tacos
Crispy, sweet vegetables and soft, fluffy eggs, topped with cheese, in a thin, crunchy shell.
Makes
Serving size
Ingredients
6 taco shells (La Tiara® recommended)
3 large eggs
¾ teaspoons Mrs. Dash® taco seasoning
⅛ teaspoon sea salt (omit if using shells with sodium)
4 tablespoons red bell pepper, diced
4 tablespoons tomatoes, diced
4 tablespoons corn kernels (preferably fresh but can use no salt added, canned)
1 tablespoon unsalted butter
6 tablespoons cheddar cheese, shredded (2 ounces)
6 tablespoons of cilantro (optional)
Instructions
- Place the shells on the lowest rack in the oven and set to warm or 170 degrees. When oven reaches temperature, remove shells.
- As the shells are warming, mix the eggs, taco seasoning and salt until frothy. Stir in red bell peppers, tomatoes, and corn.
- Melt the butter in a large pan over medium-low heat and add the eggs.
- Cook, stirring often, until eggs are set but still appear moist and creamy. About 2 to 3 minutes.
- Remove from heat, stir a few more times, then set aside.
- Place 3 tablespoons of eggs into each shell. Top each with 1 tablespoon of cheese.
- Serve 2 tacos each.
- If desired, add 1 tablespoon of cilantro on each.
Cooking Tip
If desired, serve each person ¼ cup of either: fresh cherries, strawberries, apples, raspberries, nectarines, or peaches, or a combination of these fruits.
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