Spinach Breakfast Tacos

Spinach Breakfast Tacos

Yield: 12 servings

Ingredients

  • 1 oz. (2 tbsp.) olive oil
  • 8 oz. (1 cup) white onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small jalapeño pepper, minced
  • 2 tsp. garlic (2 cloves), minced
  • 12 oz. (approx. 3 qt.) fresh spinach leaves, chopped
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • Salt and pepper, to taste
  • 1/4 cup fresh cilantro, chopped
  • 12 hard taco shells (6 in. size)
  • 6 oz. (1 1/2 cups) queso fresco, crumbled
  • 12 oz. (1 1/2 cups) red or green salsa

*If using frozen or liquid whole egg product.

Directions

  1. In a large, deep sauté pan, cook onion, sweet pepper and jalapeño in oil over medium heat until onions are tender, about 5 minutes, stirring frequently. Add garlic; cook one minute.
  2. Stir in spinach. Turn heat to medium-low and continue to cook and stir occasionally, about 5 minutes until spinach is wilted. Remove from heat; keep warm.
  3. Season eggs with salt and pepper, to taste. Stir in cilantro. Pour mixture into pan with cooked vegetables. Cook and scramble eggs over medium-low heat until eggs are firm throughout with no visible egg liquid remaining.
  4. For each serving, spoon about ½ cup egg mixture into a taco shell. Sprinkle with 2 tablespoons cheese and spoon on 2 tablespoons salsa. Serve immediately.

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


Entrees


Eggcyclopedia

Egg facts


OUR RECIPE OF THE MONTH

Bacon Truffle Deviled Eggs