Breakfast Tacos

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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 612kcal

Ingredients

Breakfast Tacos

  • 2 cups Potatoes diced
  • 2 TBSP Extra virgin olive oil
  • Salt
  • Black pepper
  • ¼ tsp Paprika
  • 4 Eggs beaten
  • 4 Soft taco shells
  • 4 TBSP Mexican cheese blend shredded (optional)
  • 1 Avocado sliced
  • 1 tsp Fresh cilantro chopped
  • ¼ cup Salsa optional

Fruit

  • 1 cup Mixed fresh fruit wash and prepare as needed (e.g., berries, melon, orange slices, grapes)

Cinnamon Honey Almond Milk

  • 16 oz Almond milk chilled
  • ½ tsp Ground cinnamon
  • 1 TBSP Honey
US Customary - Metric

Instructions

  • Prepare all ingredients as described above.
  • Bring a pot of water to a boil. Add in the diced potato. Cook until tender about 10 - 14 minutes then drain.
  • Add the oil to a nonstick pan over medium heat. Add the potato, salt and paprika. Stir to combine. Add in the eggs and cook until scrambled.
  • Meanwhile, warm taco shells in a heated ungreased skillet over medium heat for about 15 seconds per side.
  • Layer the taco shells with the egg and potatoes. Top with avocado, cilantro, and cheese if using.
  • Cinnamon Honey Almond Milk: Mix together almond milk, cinnamon, honey until well combined.
  • Serve the tacos with salsa if desired and fruit and almond milk on the side. Enjoy your breakfast!

Nutrition

Calories: 612kcal | Carbohydrates: 46g | Protein: 22g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 355mg | Sodium: 897mg | Potassium: 405mg | Fiber: 5g | Sugar: 25g | Vitamin A: 1313IU | Vitamin C: 3mg | Calcium: 562mg | Iron: 3mg

Breakfast Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 612 kcal

Ingredients
 
 

Breakfast Tacos

  • 2 cups Potatoes diced
  • 2 TBSP Extra virgin olive oil
  • Salt
  • Black pepper
  • ¼ tsp Paprika
  • 4 Eggs beaten
  • 4 Soft taco shells
  • 4 TBSP Mexican cheese blend shredded (optional)
  • 1 Avocado sliced
  • 1 tsp Fresh cilantro chopped
  • ¼ cup Salsa optional

Fruit

  • 1 cup Mixed fresh fruit wash and prepare as needed (e.g., berries, melon, orange slices, grapes)

Cinnamon Honey Almond Milk

  • 16 oz Almond milk chilled
  • ½ tsp Ground cinnamon
  • 1 TBSP Honey

Instructions
 

  • Prepare all ingredients as described above.
  • Bring a pot of water to a boil. Add in the diced potato. Cook until tender about 10 - 14 minutes then drain.
  • Add the oil to a nonstick pan over medium heat. Add the potato, salt and paprika. Stir to combine. Add in the eggs and cook until scrambled.
  • Meanwhile, warm taco shells in a heated ungreased skillet over medium heat for about 15 seconds per side.
  • Layer the taco shells with the egg and potatoes. Top with avocado, cilantro, and cheese if using.
  • Cinnamon Honey Almond Milk: Mix together almond milk, cinnamon, honey until well combined.
  • Serve the tacos with salsa if desired and fruit and almond milk on the side. Enjoy your breakfast!

Nutrition

Calories: 612kcalCarbohydrates: 46gProtein: 22gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 355mgSodium: 897mgPotassium: 405mgFiber: 5gSugar: 25gVitamin A: 1313IUVitamin C: 3mgCalcium: 562mgIron: 3mg
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