Cheesy Egg Breakfast Tacos

Cheesy Egg Breakfast Tacos

2

"Progresso™ Recipe Starters™ creamy three cheese cooking sauce and eggs provide a flavorful addition to Old El Paso® taco shells--Mexican breakfast ready in 20 minutes."

Ingredients

20 m servings 214 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In medium bowl, beat eggs and cooking sauce with whisk until well mixed.
  2. In 10-inch nonstick skillet, melt butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  3. Meanwhile, heat taco shells as directed on box. Spoon about 1/4 cup of the egg mixture and 2 tablespoons cheese into each taco shell. Top with avocado, salsa and sour cream.

Footnotes

  • Diced green or red bell pepper can be added with the eggs.
  • If you like it milder, use shredded Monterey Jack cheese without the peppers.
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Reviews

2
  1. 2 Ratings

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The Progresso creamy three cheese aroma came out while cooking the egg and I thought OK this is going to be good. After I tasted the eggs I thought, where's the cheese? I could barely taste the ...

These tasted good, and enjoyed them. I did try the same recipe w/o the cheese sauce added to the eggs and there was a very slight difference.. hence the three star rating. I don't think the sauc...