Low Sodium Breakfast Taco
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Yield: 24 servings
Calories: 270
Source
Recipe courtesy of Minnie Batten, Food Assistant, Shawnee High School, Shawnee, OK
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| Nutrition Facts | ||||||
| Makes: 24 servings | ||||||
| Amount per serving | ||||||
| Calories 270 | ||||||
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| Cholesterol 135 mg | ||||||
| Sodium 390 mg | ||||||
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| Protein 12 g | ||||||
Ingredients
- ¼ cup onion, chopped
- ¼ cup green pepper chopped
- 1½ teaspoon sage, ground
- ¾ teaspoon thyme
- 4 cups liquid eggs
- 2 pounds Idaho® hashbrowns
- 1 package (24) corn tortillas
- 1 pounds J & M oven roasted turkey, diced
Directions
- Preheat oven to 375°F. Combine hashbrowns and oil, mixing well. Spray a 13 x 9 baking pan. Spread hashbrowns evenly and bake for 20 minutes until browned.
- Coat a 12-inch saute pan with nonstick spray. Scramble eggs with onions and peppers.
- Mix sage and thyme together.
- Fill tortilla with ½ cup mixture, fold in half. Microwave for 20 seconds.
- Serve with picante sauce.
- Optional: Top with low-fat cheese.
