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Easy Breakfast Tacos

in The Too Busy to Diet Blog on March 7, 2014

Written by Molly Reidy, Dietetic Intern at University of Texas at Austin

Happy National Nutrition Month!

As the Texan of the group, I wanted to show a little southern spirit and give a shout out to the breakfast taco. The beauty of the breakfast taco is that it can be as simple or as fancy as you’d like. Mine usually depends on how adventurous I’m feeling or how much time I have in the morning.

I like to start out by warming up one or two whole wheat tortillas and scrambling a couple of eggs (per serving). The eggs are where it can get a little fancier based on your preference or time constraints but sometimes I’ll put sautéed spinach, mushrooms, and feta cheese in with the eggs or just cook in some ham and cheese. I know I have given no specifications for portion sizes, but I usually do about a handful of each ingredient. If you would like to be particular, I would be sure to get at least ½ cup of uncooked spinach if you want to get that early morning veggie. (Go lighter on the cheese—maybe a tablespoon of feta crumbles or shredded cheese). I encourage you to get adventurous and try to use what you have in your fridge, but standard breakfast tacos are usually _____, egg, and cheese where “______” is potato, bacon, or sausage. Once your egg mixture is cooked, portion it evenly into the tortillas and make sure you have some good salsa on hand! No breakfast taco is complete without some salsa, although my friends who have moved to Texas from up north would beg to differ. (I am also a transplant form up north but transplanted early in my development).

Enjoy!