20m$5.93Breakfast Tacos with Eggs and Salsa
Mexican or Tex-Mex vegetarian breakfast tacos made with soft scrambled eggs, corn tortillas, yellow onion, tomato salsa, and cheddar cheese.
- Cuisine
- Mexican and Tex-Mex
- Energy
- 459 calories per serving
- Protein
- 20.5 g per serving
- Carbs
- 31.1 g per serving
- Fat
- 26.5 g per serving
- Sodium
- 908 mg per serving
Shopping options
kosher salt
0.5 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
ground black pepper
0.25 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
unsalted butter
1 Tablespoon
Land O Lakes Unsalted Butter Sticks
13%
small yellow onion
1 Each
Kroger® Yellow Onion 3 lb Bag
8%
vegetable oil
1 Tablespoon
Kroger® 100% Pure Vegetable Oil
2%
tomato salsa
1 Cup
Kroger® Mild Traditional Salsa
50%
shredded cheddar cheese
1 Cup
Kroger® Medium Cheddar Shredded Cheese
50%
large eggs
8 Each
Kroger® Grade A Large White Eggs
67%
6-inch corn tortillas
8 Each
Kroger® Soft Traditional White Corn Tortillas
27%
fresh cilantro
0.25 Cup
Soli Organic™ Cilantro Bunch
14%
lime
1 Each
Fresh Large Limes - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- large eggs-8 each
- 6-inch corn tortillas-8 each
- small yellow onion-1 each
- tomato salsa-1 cup
- shredded cheddar cheese-1 cup
- fresh cilantro-0.25 cups
- vegetable oil-1 tablespoon
- unsalted butter-1 tablespoon
- kosher salt-0.5 teaspoons
- ground black pepper-0.25 teaspoons
- lime-1 each
Dice the yellow onion, chop the cilantro, and cut the lime into wedges. Crack the eggs into a bowl, add the salt and black pepper, and whisk until smooth.
Keep the knife blade angled away from fingers while dicing, chopping, and cutting wedges.
Wash hands, cutting board, and utensils after handling raw eggs.
Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring often, until softened and lightly golden, about 3 to 4 minutes.
Reduce the heat to medium-low and add the butter. Pour in the eggs and cook, stirring in broad folds, until the eggs are softly set and still moist, about 2 to 3 minutes.
Cook eggs until softly set with no runny raw egg remaining.
Transfer the eggs to a plate. Warm the corn tortillas in the skillet until flexible and lightly toasted, about 20 to 30 seconds per side, then wrap them in a clean towel.
Divide the scrambled eggs among the warm tortillas. Top each taco with shredded cheddar cheese, tomato salsa, and chopped cilantro.
Serve the tacos warm, with lime wedges for squeezing over the top.
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