Low Sodium Bacon Egg Taco
Elevate your breakfast game with these flavorful Low Sodium Bacon Egg Tacos, a heart-healthy twist on a classic morning favorite! Packed with protein and vibrant veggies, this recipe combines crispy low sodium bacon, fluffy scrambled eggs cooked with skim milk and a touch of black pepper, and a colorful medley of green bell peppers, red onions, and juicy tomatoes. All wrapped in warm corn tortillas and topped with creamy avocado slices and fresh cilantro, these tacos deliver wholesome goodness in every bite while staying mindful of sodium levels. Perfect for a quick weekday breakfast or a casual weekend brunch, these tacos are ready in just 35 minutes and are sure to please both your taste buds and your health-conscious goals. Serve them fresh and warm for a satisfying start to your day!
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Recipe Information
Ingredients
- 4 slices Low sodium bacon
- 4 pieces Large eggs
- 2 tablespoons Skim milk
- 0.25 teaspoons Black pepper
- 0.5 cup Green bell pepper
- 0.25 cup Red onion
- 1 small Tomato
- 1 tablespoon Olive oil
- 8 pieces Corn tortillas
- 0.25 cup Fresh cilantro
- 1 large Avocado
Instructions
Begin by preparing the ingredients: dice the green bell pepper, red onion, and tomato into small pieces. Chop the cilantro and set aside.
Peel and slice the avocado into thin strips and set aside for topping.
In a medium skillet over medium heat, cook the low sodium bacon slices until crispy, about 5-7 minutes. Once done, transfer them to a plate lined with paper towels to drain excess fat.
In a bowl, crack the eggs and add the skim milk and black pepper. Whisk together until well combined.
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell pepper and red onion. Cook for about 3-4 minutes until they are softened.
Pour the egg mixture into the skillet with the vegetables. Gently stir the eggs as they cook until they reach your desired doneness, about 3-5 minutes.
Meanwhile, warm the corn tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.
Assemble the tacos by layering scrambled eggs onto the corn tortillas. Break the bacon into pieces and add on top of the eggs.
Add diced tomatoes, fresh cilantro, and avocado slices to each taco.
Serve the tacos warm, optionally garnished with fresh cilantro leaves.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 1694 mg | 74% | |
| Total Carbohydrate | 214.7 g | 78% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 17.5 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 424 mg | 33% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2366 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
