Breakfast Tacos

Recipe by Chef #348486
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In a small omelet skillet, spray non stick spray on the pan. Add a small amount of the egg to the skillet.
  • Make sure you cover the bottom of the pan. You need to get four omelets out of the 1 cup of egg beaters. They will be very thin.
  • When the eggs are about set top with a Table spoon of the green chili’s and flip the omelet half way to make a half moon shape.
  • When completely cooked take out of pan and place on a plate. Repeat until you have made four of these.
  • To assemble:
  • Heat a non stick flat griddle pan over medium heat. Spray both sides of a tortilla and warm in the pan.
  • When tortilla is warm but not crisp, flip over and add a small amount of the cheddar to one half of the tortilla, one of the egg omelets, some of the bacon crumbles and more cheese on top of that.
  • Flip the other half of the tortilla over to make a taco shape. Cook on both sides of the tortilla until they are browned on both sides.
  • Repeat for the next three taco’s. Serve with sour cream, salsa or taco sauce.