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Big Stuffed Breakfast Soft Taco

Big Stuffed Breakfast Soft Taco
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Prep Time: 12 min Serves: 1
Cooking Time: 3 min Yield: 1 taco
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Breakfast tacos might sound like a splurge but this version is a healthy way to start your morning. Recipe courtesy of Jackie Newgent, RDN.



1. Remove pulp and seeds from the tomato; compost (or discard). Dice the tomato; set aside.

2. Place a large sheet of aluminum foil on the kitchen counter. Top with a large sheet of unbleached parchment paper. Place the tortilla in the center; set aside.

3. Spritz a (PFOA-free) nonstick skillet with organic cooking spray and heat over medium. Add the eggs, scallions, and salt and scramble until the eggs are softly scrambled, yet still slightly runny, about 1 1/2 minutes.

4. Transfer the eggs to the tortilla. Sprinkle with the Monterey jack (or cheddar) cheese, beans, diced tomato, lime juice, and cilantro. Fold the tortilla over ingredients to form a taco. (Hint: Use remaining beans as a salad or sprinkled onto a salad for lunch or dinner.)

5. Wrap the taco with the unbleached parchment paper. Then wrap in the foil. Chill in the refrigerator overnight.

6. When ready for breakfast, remove the foil and keep the burrito wrapped in parchment. Place on a microwave-safe plate and cook in the microwave on HIGH until heated through, about 45 seconds to 1 minute.

Photo credit: Jackie Newgent, RDN.


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