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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 221.4
  • Total Fat: 8.4 g
  • Cholesterol: 181.7 mg
  • Sodium: 521.3 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 9.3 g
  • Protein: 12.7 g

View full nutritional breakdown of Butternut Squash and Egg Breakfast Tacos calories by ingredient
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Butternut Squash and Egg Breakfast Tacos

Submitted by: FAT_BEGONE

Introduction

A new twist to the potato and egg taco. You can make it as spicy or as mild as you like. A new twist to the potato and egg taco. You can make it as spicy or as mild as you like.
Number of Servings: 6

Ingredients

    350 g - Butternut Squash - cubed (about 2 cups)
    6 Large Egglands Best Eggs
    75 g - onion, yellow, chopped (about 1/2 a medium onion)
    4 TBS - Diced Green Chilis (I used the HOT flavor)
    6 Mission Carb Smart Tortillas - fajita size
    1/2 cup Fat Free Cheddar cheese - shredded
    4 TBS - medium picante sauce
    Sea Salt and Cracked Black Pepper to taste

Directions

Peel and cube squash. Place in a bowl and cover with water, lightly salt. Set aside.

In a bowl crack eggs and add green chilies. (Add salt and pepper if desired) Beat together. Set aside.

Chop onion. Add oil to a Cast Iron Skillet and heat over medium heat. Add onion and squash (drain off water) stir and cover with a lid. Stir occasionally and cook until squash is soft and slightly browned. Remove from heat, keep covered.

Spray another skillet with cooking spray, heat over medium heat and add egg mixture. Scramble eggs until done.

Wrap tortillas in a moist paper towel and heat in microwave for 1 minute.

Equally distribute egg, squash, cheese and picante sauce into each tortilla.

Number of Servings: 6

Recipe submitted by SparkPeople user FAT_BEGONE.






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