Whisk together eggs and milk until well combined.
Who says you can't have a breakfast taco in a crunchy blue corn tortilla shell? One thing's for sure ... it wasn't us!
Servings and Ingredients
|7 Hy-Vee large eggs|
|½ c. Hy-Vee 2% reduced-fat milk|
|1 tbsp. Hy-Vee salted butter|
|½ (12-oz.) pkg. fully cooked taco-seasoned beef crumbles|
|Hy-Vee ground black pepper|
|8 blue corn taco shells|
|1 avocado, seeded, peeled, and chopped|
|½ c. Hy-Vee pico de gallo|
|½ c. Hy-Vee finely shredded Mexican cheese|
|Fresh cilantro, chopped, for garnish|
Things To Grab
- Large nonstick skillet
Melt butter in a large nonstick skillet over medium heat; pour in egg mixture. Cook without stirring until mixture begins to set on the bottom and edges. Sprinkle with beef crumbles. Lift and fold partially cooked portion so uncooked portion flows underneath.
Continue cooking and folding until eggs are cooked through, glossy and moist. Season to taste with salt and pepper.
Spoon eggs into taco shells. Top with avocado, pico de gallo, and cheese. Garnish with fresh cilantro, if desired.
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 375mg
- Sodium: 850mg
- Total Carbohydrates: 28g
- Protein: 25g