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Susan Caldwell

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Recipe: Healthy, quick breakfast tacos

By Susan Caldwell of Lil' Chef

Published: 2012-06-14 20:45:00
Updated: 2012-06-14 20:45:00

Posted: June 14, 2012

Tags: Food and Nutrition, Mom's Life

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 for both kids and adults!

Ingredients

  • 2 corn tortillas
  • 1 tablespoon salsa
  • 2 tablespoons shredded reduced-fat Cheddar cheese
  • 1/2 cup liquid egg substitute, such as Egg Beaters

Preparation

1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

Susan Caldwell, a mom of two, is owner of Lil' Chef, the cooking studio for kids and teens in Raleigh's North Hills. She offers recipes regularly on Go Ask Mom. Find a new recipe here every Friday.
 

Copyright 2012 by Capitol Broadcasting Company. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
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Note: they are not a smaller cousin of "breakfast burritos" ... breakfast tacos are a mainstay in Texas and existed long before marketing geniuses foisted breakfast burritos upon us. They can be made with flour tortillas too (not as healthy) and can contain any number of ingredients mixed with the eggs ... their small stature makes them a good calorie choice if you can limit yourself to just one. Sadly, like pizza, they are so good the temptation to have more than one serving looms very large ...
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June 15, 2012 8:49 a.m.
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