BREAKFAST TACOS
Yield Portion Size
| 1 tbsp |
Sriracha sauce
|
| 1-1/2 tsp | |
| 4 oz | |
| 2 |
Eggs
|
| 1/4 tsp |
Salt
|
| 1/8 tsp |
Ground black pepper
|
| 3 |
Street taco flour tortillas (4-inch)
|
| 2 tbsp |
Crumbled queso fresco cheese
|
| 1 tbsp |
Fresh cilantro
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 261 mg | 26% |
| Carbohydrate | 55 g | 18% |
| Cholesterol | 487 mg | 162% |
| Total Fat | 56 g | 87% |
| Iron | 7 mg | 41% |
| Potassium | 258 mg | 0% |
| Calories | 925 kcal | 46% |
| Sodium | 2663 mg | 111% |
| Protein | 41 g | 82% |
| Polyunsaturated Fat | 3 g | 17% |
| Saturated Fat | 21 g | 105% |
| Sugars | 10 g | 1% |
| Vitamin C | 1 mg | 1% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Whisk Sriracha and syrup together in a small bowl; set aside.
-
Step 2
Cook sausage in a nonstick skillet. While sausage is cooking, scramble eggs in a small bowl and season with salt and pepper. Once sausage is fully cooked, add eggs to pan and stir often to scramble eggs.
-
Step 3
Char both sides of tortillas over an open flame, approximately 15 seconds per side.
-
Step 4
Build tacos, starting with the tortilla, followed by egg/sausage mixture, and garnish with sauce, cheese, and cilantro.
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