Low Sodium Breakfast Taco

Ingredients:

  • 1/4 cup onion, chopped
  • 1/4 cup green pepper chopped
  • 1 1/2 teaspoon sage, ground
  • 3/4 teaspoon thyme
  • 4 cups liquid eggs
  • 2 pounds Idaho® hashbrowns
  • 1 package (24) corn tortillas
  • 1 pounds J & M oven roasted turkey, diced

Directions:

  1. 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.
  2. Coat a 12-inch saute pan with nonstick spray. Scramble eggs with onions and peppers.
  3. Mix sage and thyme together.
  4. Fill tortilla with 1/2 cup mixture, fold in half. Microwave for 20 seconds.
  5. Serve with picante sauce.
  6. Optional: Top with low-fat cheese.
Print Recipe

Yield: 24 servings
Calories: 270
Sodium: 390 mg
Fat: 6 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 135 mg

Source:
Minnie Batten
Shawnee High School
Shawnee, OK

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