Cheesy Egg Breakfast Tacos

Cheesy Egg Breakfast Tacos

2 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    20 m
Recipe by  Progresso™ Recipe Starters™

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (2)

Rate This Recipe


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 cheese sauce. Thank goodness for the garnishes, avocado, salsa and sour cream, otherwise this would have been a 2 star recipe.



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 sauce really adds anything to the eggs.. I will make this recipe again, but will add a spoonful of sour cream to the eggs.. similar effect. The sauce is really quite bland.

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Amount Per Serving (8 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 10.8 g
  • 3%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 339 mg
  • 14%

Based on a 2,000 calorie diet



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Basil Chicken Ravioli Carbonara


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