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.
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Ingredients
- 1 tablespoon vegetable oil
- 8 large eggs, whisked
- ¼ cup shredded cheddar cheese, plus extra for topping
- 8 tortillas, store-bought or homemade, warmed
- Salsa verde, for topping
- Cilantro Lime Dressing, or sour cream, for topping
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 on top of the corn tortillas, top with some salsa verde and cilantro-lime dressing, and finish with a sprinkle of shredded cheese. Serve immediately.
Nutrition
Serving: 2 tacos | Calories: 298kcal | Carbohydrates: 24g | Protein: 16g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 334mg | Sodium: 195mg | Potassium: 224mg | Fiber: 3g | Sugar: 1g | Vitamin A: 547IU | Calcium: 141mg | Iron: 2mg
