Quick Breakfast Taco

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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.

Yield: 1 serving
Active Time: 15
Total Time: 15


  • 2 corn tortillas
  • 1 tablespoon salsa
  • 2 tablespoons shredded reduced-fat Cheddar cheese
  • 1/2 cup liquid egg substitute, such as Egg Beaters


  1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
  2. 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.


Nutrition Per Serving

calories 239
fat 7 g (2 g sat, 2 g mono)
cholesterol 4 mg
carbohydrates 24 g
protein 21 g
fiber 3 g
sodium 443 mg
potassium 558 mg

Nutrition Bonus Iron (19% daily value), Zinc (17% dv), Calcium (17% dv), Potassium (16% dv).

Carbohydrate Serving 1

Exchanges 1 starch, 2 lean meat

From EatingWell May/June 2008, EatingWell for a Healthy Heart Cookbook (2008), The EatingWell Diet (2007)