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Excellent Egg Tacos

Serving Size: 1 taco (4- to 5-in.)

Eggs 5 lb. 8 oz.* 50 Large 11 lb.* 100 Large
Taco seasoning** Approx. 1.5 oz. 1/4 cup Approx. 3 oz. 1/2 cup
Cheddar cheese, shredded 1 lb. - 2 lb. -
Onion, diced 4 oz. 1 cup 8 oz. 2 cups
Corn taco shells (4- or 5-in.) 1 lb. 11 oz. 50 shells 3 lb. 6 oz. 100 shells
Thick and chunky salsa Approx. 6 lb. 3 qt. Approx. 12 lb. 1 1/2 gal.


  • Heat conventional oven to 300°F.
  • Beat eggs. Cook and scramble eggs in small batches in spray-coated or buttered pan over medium heat until firm throughout with no visible liquid egg remaining.¹Stir in taco seasoning, cheese, and onion. Keep warm.
  • Portion about 1/3 cup egg mixture into each taco shell. Transfer tacos to baking pans.
  • Bake 5 to 8 minutes, until tacos are heated through. Serve each warm taco with 1/4 cup salsa. Serve immediately.
¹Or follow your operation's standard procedure for cooking scrambled eggs.
    *If using frozen or liquid whole egg product.
    **Less seasoning may be used, if desired.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Contribution to School Lunch Program: Each serving provides 2.3 oz. meat/meat alternate, 1/8 cup vegetable (provided salsa is commodity), and 1/2 serving of grains/breads.

Nutritional Analysis (per serving): Calories-198, Protein-10g, Carbohydrate-15g, Total Fat-11g, Saturated Fat-4g, Cholesterol-222mg, Vitamin A-705 IU, Vitamin C-6mg, Iron-1.0mg, Calcium-112mg, Sodium-663mg, Dietary Fiber-1g.