Salsa Verde Scrambled Egg Tacos

Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious homemade breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce. Talk about a tasty breakfast! And you'll love how quickly this recipe goes—you can have yummy egg breakfast tacos on the table in just 20 minutes!
Prep 15 Minutes
Total 20 Minutes
Servings 6

Ingredient List

  • 6 eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package
  • 1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend
  • 1/2 cup pico de gallo
  • 1 medium avocado, pitted, peeled, diced
  • 1/3 cup Old El Paso™ Creamy Salsa Verde sauce
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Recipe Continues Below

Preparation

  1. In large bowl, beat eggs with whisk. Add milk and salt; beat well.
  2. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.
  3. Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.

Expert Tips

  • Try chopped tomatoes in place of pico de gallo in these Salsa Verde Scrambled Egg Tacos.
  • Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!
  • Add cooked breakfast sausage to these egg and cheese tacos for a flavor twist.

Nutrition

  • 1 Serving Calories 310 (Calories from Fat 190);  Total Fat 21g (Saturated Fat 8g ,Trans Fat 0g);  Cholesterol 210mg;  Sodium 550mg;  Potassium 230mg;  Total Carbohydrate 18g (Dietary Fiber 2g ,Sugars 2g);  Protein 10g
  • % Daily Value: Vitamin A 10%;  Vitamin C 4%;  Calcium 15%;  Iron 10%
  • Exchanges: 1 Other Carbohydrate;  1/2 High-Fat Meat;  2 1/2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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