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Butternut Breakfast Tacos

Butternut Breakfast Tacos

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2 tacos (1 per serving)

Do yourself a favor and treat yourself to some breakfast tacos. Opting for the smaller, whole wheat tortillas makes you feel like you’re getting more bang for your breakfast buck. Plus, packing more vegetables into the egg scramble makes the cheesy sprinkle go farther.


  • 1 ounce Kielbasa style smoked sausage, sliced
  • 1 teaspoon unsalted butter
  • 1/4 cup cubed butternut squash
  • 1/4 cup white onion, sliced
  • 2 eggs, beaten
  • 1 teaspoon low fat milk
  • 1 ounce shredded swiss cheese
  • 2 (4 inch) whole wheat tortillas
  • 2 sprigs cilantro, for serving (optional)

Nutritional Information

  • Calories 188
  • Fat 8.5g
  • Satfat 4.6g
  • Monofat 1.5g
  • Polyfat 0.2g
  • Carbohydrate 15.5g
  • Fiber 2g
  • Cholesterol 27mg
  • Iron 0.2mg
  • Sodium 354mg
  • Calcium 131mg
  • Sugars 2.5g

How to Make It

Step 1

Heat a skillet over medium heat and sear sausage. Transfer to a paper-towel lined plate.

Step 2

In the same pan, add butter, squash and onions to the skillet and cook until soft, about 6 minutes. Stir eggs and milk together and pour over vegetables, stirring to cook through. Add sausage and sprinkle with cheese.

Step 3

Microwave tortillas 15 seconds until warmed through. Divide egg mixture among tacos and serve. Garnish with cilantro, if desired.

Watch the video: Chorizo Butternut Squash Tacos I Week 19 Taco Tuesday Cookbook Recipe!


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