Low Sodium Breakfast Tacos
Start your morning with a flavorful and heart-healthy twist on a classic favorite—Low Sodium Breakfast Tacos. These tacos pair fluffy scrambled eggs with vibrant red and green bell peppers, sweet onion, and a hint of black pepper, delivering a satisfying breakfast with reduced sodium levels. Nestled in warm corn tortillas, each taco is topped with creamy avocado slices, juicy diced tomato, shredded low-sodium cheddar cheese, and a sprinkle of fresh cilantro for an extra pop of flavor. A drizzle of fresh lime juice ties everything together, creating a zesty, wholesome meal that's perfect for busy mornings or weekend brunches. Ready in just 25 minutes, these breakfast tacos are a delicious way for anyone to enjoy a low-sodium lifestyle without sacrificing taste or satisfaction.
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Recipe Information
Ingredients
- 6 pieces Corn tortillas
- 4 large Eggs
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 0.5 medium Onion, finely chopped
- 1 tablespoon Unsalted butter
- 0.5 cup Low sodium cheddar cheese, shredded
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
- 0.25 teaspoon Black pepper
- 1 medium Avocado, sliced
- 1 large Tomato, diced
Instructions
Begin by preparing the vegetables. Chop the red and green bell peppers and dice the onion.
Crack the eggs into a bowl, add black pepper, and beat with a fork until combined.
Heat the unsalted butter in a large non-stick skillet over medium heat. Once melted, add the onion and sauté for 2 minutes until it starts to soften.
Add the bell peppers to the skillet and continue to cook for another 3-4 minutes, stirring occasionally, until the peppers are tender.
Pour the beaten eggs into the skillet with the vegetables, stirring gently with a spatula. Cook until the eggs are scrambled and fully set, about 4-5 minutes. Remove from the heat.
Gently heat the corn tortillas on a dry skillet for about 30 seconds on each side or until warm.
Assemble the tacos by spooning equal portions of the scrambled egg mixture onto each tortilla.
Top each taco with a sprinkle of shredded low sodium cheddar cheese, sliced avocado, diced tomato, and chopped cilantro.
Finish by drizzling a bit of fresh lime juice over the top of each taco for added flavor.
Serve the breakfast tacos immediately while warm.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 480 mg | 21% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 20.2 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 753 mg | 58% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2538 mg | 54% | |
*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.
