Mexican

Butternut Squash and Egg Breakfast Tacos is for Breakfast.

Butternut Squash and Egg Breakfast Tacos takes 10 minutes to prepare.

Butternut Squash and Egg Breakfast Tacos takes 20 minutes to cook.

Butternut Squash and Egg Breakfast Tacos makes 6 servings.

The ingredients for Butternut Squash and Egg Breakfast Tacos are:

350 g - Butternut Squash - cubed (about 2 cups)
6 Large Egglands Best Eggs
75 g - onion, yellow, chopped (about 1/2 a medium onion)
4 TBS - Diced Green Chilis (I used the HOT flavor)
6 Mission Carb Smart Tortillas - fajita size
1/2 cup Fat Free Cheddar cheese - shredded
4 TBS - medium picante sauce
Sea Salt and Cracked Black Pepper to taste

Here is how you make Butternut Squash and Egg Breakfast Tacos:

Peel and cube squash. Place in a bowl and cover with water, lightly salt. Set aside.In a bowl crack eggs and add green chilies. (Add salt and pepper if desired) Beat together. Set aside.Chop onion. Add oil to a Cast Iron Skillet and heat over medium heat. Add onion and squash (drain off water) stir and cover with a lid. Stir occasionally and cook until squash is soft and slightly browned. Remove from heat, keep covered. Spray another skillet with cooking spray, heat over medium heat and add egg mixture. Scramble eggs until done.Wrap tortillas in a moist paper towel and heat in microwave for 1 minute.Equally distribute egg, squash, cheese and picante sauce into each tortilla. Number of Servings: 6Recipe submitted by SparkPeople user FAT_BEGONE.

The nutritional information for Butternut Squash and Egg Breakfast Tacos is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 221.4

• Total Fat: 8.4 g
• Cholesterol: 181.7 mg
• Sodium: 521.3 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 9.3 g
• Protein: 12.7 g

Butternut Squash and Egg Breakfast Tacos is Mexican cuisine.