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.
- 2 corn tortillas
- 1 tablespoon salsa
- 2 tablespoons shredded reduced-fat cheddar
- 1/2 cup liquid egg substitute
Top the tortillas withthe 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 the egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
123 calories; 2g total fat; 1g total saturated fat; 3mg cholesterol; 295mg sodium; 13g carbohydrates; 0g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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