Breakfast

Veggie and Egg Breakfast Tacos for the Week is for Breakfast.

Veggie and Egg Breakfast Tacos for the Week takes 5 minutes to prepare.

Veggie and Egg Breakfast Tacos for the Week takes 10 minutes to cook.

Veggie and Egg Breakfast Tacos for the Week makes 7 servings.

The ingredients for Veggie and Egg Breakfast Tacos for the Week are:

7 Whole Wheat Tortillas - fajita sized
1 jar or can of Mushrooms
8 Eggs
4 c. Fresh Spinach
Other veggies of your choice (tomatoes, peppers, onions, etc.)
1/4 c. Skim Milk
7 Ziploc bags (quart or snack size)

Here is how you make Veggie and Egg Breakfast Tacos for the Week:

Heat up non-stick skillet over medium heat.Add 4 c. of torn-up Fresh Spinach leaves and 1 jar or can of Mushrooms (or any other veggies of your choice). No need to add butter or oils as there is enough moisture combined with the non-stick skillet.Open 8 whole Eggs into a mixing bowl and add 1/4 c. Skim Milk. Whisk until frothy.Once Spinach is wilted and mushrooms begin to heat, add the egg and milk mixture to the skillet. Stir constantly until eggs are completely cooked.Remove skillet from heat and set aside to cool.On the kitchen counter, open and line up 7 Ziploc bags. Line each with a Whole Wheat Tortilla.Once scrambled egg mixture is cool, fill each tortilla in each bag. Zip closed and store upright in fridge.Each morning, just grab a ziploc bag, take out the taco and heat in a microwave for 15-20 seconds (depending upon microwave, remember you only need to heat them until hot - they've already been cooked).Fast, easy and delicious!Number of Servings: 7Recipe submitted by SparkPeople user DDHUNTRESS.

The nutritional information for Veggie and Egg Breakfast Tacos for the Week is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 174.2

• Total Fat: 7.9 g
• Cholesterol: 243.0 mg
• Sodium: 355.1 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 8.5 g
• Protein: 11.2 g