Freezer Friendly Breakfast Tacos

NOURISH NUTRITION BLOG(1)
Peggie: "Needed a little more flavor. Added a finely diced…" Read More
9Ingredients
40Minutes
1100Calories

Ingredients

US|METRIC
  • 1 tablespoon canola oil
  • 2 cups yukon gold potatoes (shredded, or frozen hashbrowns)
  • 2 cups vegetables (choice ie: onions, mushrooms, zucchini, bell peppers)
  • 12 whole eggs
  • 1 cup milk
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 12 whole wheat flour tortillas (or white, 10" for burritos, 6" for tacos)
  • 1/2 cup cheddar cheese (shredded)
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    NutritionView More

    1100Calories
    Sodium72% DV1720mg
    Fat65% DV42g
    Protein94% DV48g
    Carbs44% DV133g
    Fiber48% DV12g
    Calories1100Calories from Fat380
    % DAILY VALUE
    Total Fat42g65%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol655mg218%
    Sodium1720mg72%
    Potassium1170mg33%
    Protein48g94%
    Calories from Fat380
    % DAILY VALUE
    Total Carbohydrate133g44%
    Dietary Fiber12g48%
    Sugars10g20%
    Vitamin A100%
    Vitamin C30%
    Calcium60%
    Iron70%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Peggie a year ago
    Needed a little more flavor. Added a finely diced jalapeño, garlic clove, and substituted quinoa for potato. Serve with a spoon of salsa and diced avocado

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