Last year, I shared this recipe over at Nutmeg Nanny’s blog! And I wanted to share this with my readers in case you missed it! This is a perfect way to start the new year. Use up some leftovers and well eat healthy! My husband and I are big breakfast people, so on the weekends we naturally have large sometimes fancy morning breakfast/brunch. I had a wide variety of taco topping leftovers and a few taco shells left so I decided to make breakfast tacos!
I’ve always only eaten egg whites, so I ran with my idea to create an egg white taco. This is super simple to put together. You can make a large pan of eggs and set all of your toppings out on the counter and let your family and friends build their own breakfast tacos just as they would if it were a traditional dinner time taco bar. I love using the extra-large overstuffed taco shells because you can fit a lot more in them. Typically you will use 3/4 of an egg per extra-large taco shell. I never thought to mix my egg whites with guacamole. The flavors work well together, trust me! Next time your hosting brunch–switch it up and make an egg taco bar!
Katie Original Recipe
- 1 tbsp butter
- 4 Egg Whites
- 3 Crunchy Corn Taco Shells
- 3 tbsp (divided) salsa
- 3 tbsp (divided) guacamole
- 3 tbsp (divided) shredded cheddar cheese
- 2 tbsp (divided) diced tomatoes
- 2 tbsp (divided) sliced olives
- 2 tbsp (divided) minced cilantro
- Preheat the oven to "low broil".
- In a frying pan add one tablespoon of butter and melt, cooking on medium heat. While the butter is melting, remove yolk from egg whites. Lightly whisk egg whites to add air to the eggs.
- Place taco shells under broiler for one minute. Remove once heated through and golden in color.
- Pour eggs into frying pan, and scramble until cooked.
- Divide eggs among 3 taco shells. Sprinkle cheddar cheese, salsa, guacamole, diced tomatoes, sliced olives, and cilantro on each of the tacos. Serve immediately and enjoy!