Blue Corn Egg & Cheese Tacos
Make This Recipe
Ingredients
3 Large Eggland’s Best Eggs3 Large Eggland’s Best Eggs
2 Blue corn tortillas
2 Tablespoons of Butter
¼ Cup of cheddar cheese
¼ Avocado
Preparation
- Separate the yolks from the whites of 3 Large Eggland’s Best Eggs.
- Beat the egg yolks until light colored. Add salt & pepper to taste.
- Beat the egg whites until they reach a stiff peak. Add salt & pepper to taste.
- Mix both ingredients in a bowl and reserve.
- In a pan, heat the Blue Corn Tortillas, each side for 45 seconds at medium temperature. Take away from the heat when they start to inflate or bubble up. Put them on a plate and cover them with a cloth.
- Melt the butter in a pan in a low heat and add the reserved egg mixture.
- Take the pan away from the stove and add some grated cheddar cheese.
- Serve the eggs over the tortilla and garnish them with the slices of avocado
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 377 |
| Fat | 29 g |
| Saturated Fat | 12 g |
| Cholesterol | 308 mg |
| Sodium | 282 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Protein | 15 g |