Easy Breakfast Tacos - KNEP - Kentucky Nutrition Education Program


Easy Breakfast Tacos

Servings:4Serving Size:1 taco


  • 2 teaspoons oil
  • 1 cup mixed vegetables of choice (onions, peppers, tomatoes)
  • 5 eggs
  • 4 (8-inch) whole-wheat tortillas
  • Salt and pepper to taste
  • 4 tablespoons low-fat cheddar cheese
  • 4 tablespoons salsa


  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Before chopping vegetables, rinse under cool, running water.
  3. Warm oil in a large nonstick skillet on medium heat.
  4. And mixed vegetables and sauté’ until tender, about 3 to 5 minutes.
  5. Crack eggs into a medium-sized bowl and whisk until combined. Add eggs to the skillet and scramble until cooked through. Remove from heat.
  6. Optional: Warm tortillas in the microwave for 15 seconds.
  7. Assemble tacos by evenly placing the egg and vegetable mixture in the tortillas. Sprinkle with salt and pepper if desired. And one tablespoon each cheese and salsa to each taco.
  8. Fold and enjoy!
  9. Refrigerate leftovers within 2 hours.
Source: University of Kentucky Cooperative Extension Service: Nutrition Education Program: Eat Smart to Play Hard: Jean Najor, Program Coordinator II

Nutrition Facts Per Serving: 240 calories; 11g total fat; 4g saturated fat; 0g trans fat; 205mg cholesterol; 420mg sodium; 22g total carbohydrate; 4g dietary fiber; 2g total sugars; 1g added sugars; 12g protein; 6% Daily Value of vitamin D; 8% Daily Value of calcium; 10% Daily Value of iron; 8% Daily Value of potassium.