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