Tomatillo Breakfast Tacos


Tomatillo Breakfast Tacos

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Servings and Ingredients

1 tbsp. Hy-Vee Select extra-virgin olive oil
6 medium tomatillos (about 8 oz.) husked, rinsed and coarsely chopped
¼ c. chopped onion
2 cloves garlic, minced
4 Hy-Vee large eggs, lightly beaten
¼ tsp. ground pepper
⅛ tsp. salt
4 small (4-to 5-inch) corn or whole wheat tortillas, warmed
¼ c. crumbled queso blanco or feta cheese


  1. Heat oil in a large, nonstick skillet over medium heat. Add tomatillos, onion and garlic and cook, stirring, until most of the liquid from the tomatillos is evaporated, 8 to 12 minutes.
  2. Add eggs, pepper and salt and cook, stirring until the eggs are just set, 2 to 3 minutes more. Divide the scrambled eggs among the tortillas and sprinkle with cheese.
  3. To warm tortillas, wrap in barely damp paper towels and microwave on HIGH for 30 to 45 seconds or wrap in foil and bake at 300 degrees until steaming, 5 to 10 minutes.

Nutrition facts


418 Calories per serving

Amounts Per Serving

  • Total Fat: 24 g
  • Cholesterol: 389 mg
  • Sodium: 478 g
  • Total Carbohydrates: 32 g
  • Protein: 20 g

Daily Values

Vitamin A 14%
Vitamin C 24%
Iron 18%
Calcium 23%