These egg white tacos are the perfect way to start your day. Top with whatever you have on hand and devour for a protein packed breakfast. Plus they’re ready in just 10 minutes!
Hi Nutmeg Nanny readers! I’m Katie from the food blog Katie’s Cucina. I am a Marketing professional during the day and home cook extraordinaire at night! I have no classical culinary training. Everything I’ve learned has been from my mom, watching cooking shows, and good ‘ol trial and error. Katie’s Cucina is a place where I share my love for food – developing and cooking mouthwatering recipes weekly, baking indulgent desserts, and sharing foodie travels from coast to coast. Last month I made my TV debut, doing a cooking segment on The Daily Buzz morning show for National Rice Krispie Treat day. I was freaking out inside but luckily it didn’t show on camera. A few of my favorite recipes I like to make are: Crock Pot Jambalya, Grilled Italian Sausage with Grilled Sweet Peppers, and Carrot Cake Rice Krispies Treats. Because I’m not busy enough, I also host a weekly Google Hangout with my friend Christine from Cook The Story. Each week we talk about a different topic. So if your a food blogger and want to join our weekly chat feel free to reach out to me.
Today I’m excited to share with you a recipe I recently created thanks to an influx of leftover taco toppings. My husband and I are big breakfast people, so on the weekends we naturally have large sometimes fancy morning breakfast/brunch. On this particular morning I was feeling extra creative and ambitious and wanted to use up a ridiculous amount of taco toppings. So I decided to make breakfast tacos!
I’ve always only eaten egg whites, so I ran with my idea to create an egg white taco. This is super simple to put together. You can make a large pan of eggs and set all of your toppings out on the counter and let your family and friends build their own breakfast tacos just as they would if it were a traditional dinner time taco bar. I love using the XL overstuffed taco shells because you can fit a lot more in them. Typically you will use 3/4 of an egg per XL taco shell. I never thought to mix my egg whites with guacamole. The flavors work well together, trust me! Next time your hosting brunch–switch it up and make an egg taco bar!
Egg White Tacos
These egg white tacos are the perfect way to start your day. Top with whatever you have on hand and devour for a protein packed breakfast. Plus they're ready in just 10 minutes!
Yield: 3 tacos
Prep Time: 5 minutes
Cook Time: 5 minutes5 minutes
Total Time: 10 minutes5 minutes
Ingredients:
- 1 tablespoon butter
- 4 Egg Whites
- 3 Crunchy Corn Taco Shells
- 3 tablespoons (divided) salsa
- 3 tablespoons (divided) guacamole
- 3 tablespoons (divided) shredded cheddar cheese
- 2 tablespoons (divided) diced tomatoes
- 2 tablespoons (divided) sliced olives
- 2 tablespoons (divided) minced cilantro
Katie Original Recipe
Directions:
Preheat the oven to "lo broil".
In a frying pan add one tablespoon of butter and melt, cooking on medium heat. While the butter is melting, remove yolk from egg whites. Lightly whisk egg whites to add air to the eggs.
Place taco shells under broiler for one minute. Remove once heated through and golden in color.
Pour eggs into frying pan, and scramble until cooked.
Divide eggs among 3 taco shells. Sprinkle cheddar cheese, salsa, guacamole, diced tomatoes, sliced olives, and cilantro on each of the tacos. Serve immediately and enjoy!
Thank you, Brandy, for having me over today! For more delicious recipes head on over to KatiesCucina.com, and stay connected via Facebook, Twitter, Pinterest, Google+, and YouTube!