Mexican Breakfast Breakfast Tacos
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 25 min · vegetarian
354 cal
18g protein
30g carbs
18g fat
per serving · estimated
Ingredients
- 4 small corn tortillas
- 4 large eggs
- 1 medium fresh tomatoes
- 1 small onion
- 1/4 cup chopped cilantro
- 1/2 cup shredded cheddar cheese
- 1/2 tbsp olive oil
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Chop tomatoes, onion, and cilantro. Set aside.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent, about 3 minutes.
- Add chopped tomatoes and cook for another 2 minutes. Season with salt and pepper.
- In a bowl, beat eggs with a pinch of salt. Pour into the skillet and scramble with tomato mixture until just set, about 3-4 minutes.
- Warm the tortillas in a dry skillet or microwave for 30 seconds.
- Divide the egg mixture among tortillas. Top with shredded cheese and cilantro.
- Serve immediately with optional hot sauce or salsa.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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