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Three plated egg white tacos topped with olives, chives, tomatoes, and cheese garnished with lime and cilantro.

Egg White Tacos

Rethink breakfast tacos! Egg whites are the perfect protein for a quick and easy meal on the weekends.
Course Lunch, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 servings
Calories 162kcal
Author Katie


  • 1 tablespoon butter
  • 4 Egg Whites
  • 3 Crunchy Corn Taco Shells
  • 3 tablespoon divided salsa
  • 3 tablespoon divided guacamole
  • 3 tablespoon divided shredded cheddar cheese
  • 2 tablespoon divided diced tomatoes
  • 2 tablespoon divided sliced olives
  • 2 tablespoon 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!


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.


Calories: 162kcal | Carbohydrates: 11g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 370mg | Potassium: 233mg | Fiber: 2g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg