4.5
2 ratings

Garden Herb Veggie and Egg Breakfast Tacos

Eggs and fresh vegetables make a delicious taco
Garden Herb Veggie and Egg Breakfast Tacos
Photo courtesy of McCormick

Eggs, fresh vegetables and the robust flavor of Perfect Pinch Vegetable Seasoning create a delicious filling for corn tortillas.

Recipe courtesy of McCormick

Ready in
20 m
10 m
(prepare time)
10 m
(cook time)
6
Servings
227
Calories Per Serving

Ingredients

  • 2 Tablespoons butter, divided
  • 2 Cups sliced white mushrooms
  • 2 Teaspoons McCormick® Perfect Pinch® Vegetable Seasoning
  • 2 Cups baby spinach leaves
  • 6 eggs
  • 1/4 Teaspoon salt
  • 12 small corn tortillas, warmed
  • 1/4 Cup shredded Cheddar cheese

Directions

Melt 1 tablespoon of the butter in large skillet on medium-high heat.

Add mushrooms and Seasoning; cook and stir until mushrooms are tender.

Remove from heat.

Add spinach; toss until wilted.

Remove mixture from pan; keep warm.

Drain any liquid from pan.

Melt remaining butter in same skillet on medium heat.

Break eggs into pan, one at a time, keeping each separate.

Cook in batches, if necessary.

Cook about 3 minutes or until whites are mostly solid.

Remove pan from heat.

Cover and let stand 3 minutes or until whites are set and yolks are still runny.

Season with salt and additional Seasoning, if desired.

For each taco, place 2 tortillas on plate.

Top with spinach mixture, cheese and an egg.

Nutritional Facts
Servings6
Calories Per Serving227
Total Fat11g17%
Sugar1gN/A
Saturated5g25%
Cholesterol175mg58%
Protein10g20%
Carbs23g8%
Vitamin A130µg14%
Vitamin B120.4µg18.4%
Vitamin B60.2mg16.8%
Vitamin C1mg2%
Vitamin D1µg7%
Vitamin E0.8mg5.4%
Vitamin K21µg17%
Calcium105mg10%
Fiber3g14%
Folate (food)35µgN/A
Folate equivalent (total)35µg9%
Iron2mg10%
Magnesium47mg11%
Monounsaturated3gN/A
Niacin (B3)2mg10%
Phosphorus282mg40%
Polyunsaturated2gN/A
Potassium250mg5%
Riboflavin (B2)0.4mg27%
Sodium214mg9%
Trans0.2gN/A
Water82gN/A
Zinc2mg14%