Southwest Breakfast Tacos - Kidney Kitchen
Southwest Breakfast Tacos Crispy, sweet vegetables and soft, fluffy eggs, topped with cheese, in a thin, crunchy shell.
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Cooking tools:
- Oven
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Cutting board
- Chef's knife
- Spatula
- Spoon
- Plate
Ingredients
- 6 taco shells (La Tiara® recommended)
- 3 large eggs
- ¾ teaspoons Mrs. Dash® taco seasoning
- ⅛ teaspoon sea salt (omit if using shells with sodium)
- 4 tablespoons red bell pepper, diced
- 4 tablespoons tomatoes, diced
- 4 tablespoons corn kernels (preferably fresh but can use no salt added, canned)
- 1 tablespoon unsalted butter
- 6 tablespoons cheddar cheese, shredded (2 ounces)
- 6 tablespoons of cilantro (optional)
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