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Egg Tacos

Here's a new spin on a Mexican favourite. Olé!

Ingredients for 4 servings (tacos):

4 taco shells
4 hard-cooked eggs, coarsely chopped
125 mL cream style corn (½ cup)
5 mL taco seasoning (1 teaspoon)
125 mL grated cheddar cheese (½ cup)

Equipment kit:

  • 25 cm (10 inch) frying pan
  • knife
  • cutting board
  • spatula
  • measuring spoons
  • measuring cups
  • hot pad

Directions:

With adult supervision...

1 . Hard-cook eggs and peel (see Hard-Cooked Eggs recipe for directions).
2. Warm taco shells according to package directions.
3 . In frying pan, combine eggs, corn and taco seasoning. Cook and stir gently with a spatula over medium heat until heated, about 3 minutes.
4 . Remove from heat and put on a hot pad.
5 . Stir in half the cheese.
6 . Fill each taco shell with about 75 mL (1/3 cup) egg mixture and some of the remaining cheese.

Variation:

Top egg tacos with shredded lettuce, diced tomatoes or salsa for more great taste.

Nutrients per serving (1 egg taco)

Calories: 228
Protein: 11.8 g
Carbohydrate: 16.0 g
Fat: 13.4 g