Healthy Breakfast Tacos

5 from 1 vote

Healthy Breakfast Tacos are a gluten free breakfast recipe made with corn tortillas and filled with a savory and delicious scrambled egg, mushroom, and spinach filling.

Course Breakfast

Cuisine Tex-Mex

Keyword Breakfast Tacos

Prep Time 10

Cook Time 10

Servings

Calories 396kcal

Author Shelby Law Ruttan

Ingredients

2 cups sliced mushrooms
½ small onion chopped
1 tablespoon butter divided
15 ounces baby spinach
6 large eggs beaten
8 corn tortillas
½ cup colby jack cheese shredded
8 tablespoon salsa
4 slices cooked bacon chopped

Instructions

Melt the butter in a large skillet, over medium high heat. Add the onions and mushrooms and cook for 3 minutes, or until mushrooms are softened and onion is translucent.
Add the spinach and cook until spinach wilts. Remove the mixture from the skillet and set aside.
Add the remaining butter to the skillet and heat until bubbly. Add the eggs and scramble until they are fluffy. Season with salt and pepper.
Return the mushroom mixture to the skillet with the eggs and stir to combine.
Heat the tortillas in a pan over medium heat. Top each tortilla with 2 tablespoons of cheese. Top the cheese with the eggs and serve with salsa and bacon (if using).

Video

Nutrition