A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg substitute is a satisfying and healthy breakfast option.
| Prep Time: | 15 minutes |
| Ready in: | 15 minutes |
| Yield: | 1 serving |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 2 corn tortillas | |
| 1 tablespoon salsa | |
| 2 tablespoons shredded reduced-fat Cheddar cheese | |
| 1/2 cup liquid egg substitute , such as Egg Beaters | |
Recipe Directions
- Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
- Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.
Health Advantages: healthy weight, heart healthy, low sodium, low cholesterol, low sat fat, low carb, low calorie.
| Nutrition Information | ||||||||
| Servings Per Recipe: 1 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 123 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 13 g | Dietary Fiber: | 0 g | Cholesterol: | 3 mg | |||
| Fat: | 2 g | Sodium: | 295 mg | Saturated Fat: | 1 g | |||
| Protein: | 13 g | Potassium: | 137 mg | Monounsaturated Fat: | 0 g | |||
| Exchanges: | 1 starch, 2 very lean meat | |||||||
