High-Protein Breakfast Tacos
High-Protein Breakfast Tacos
Ingredients
- 4 cups egg whites
- 1/2 cup shredded Colby Jack cheese
- 4 corn tortillas, small (6-inch)
- 1 cup shredded green cabbage
- cooking spray, as needed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Heat a non-stick skillet over medium heat. Lightly coat the pan with cooking spray.
⏱️ 1 min
- 2
Pour the egg whites into the heated skillet. Season with kosher salt and black pepper. Scramble the egg whites, stirring occasionally with a spatula, until fully cooked through and fluffy, about 2 to 3 minutes.
⏱️ 3 min
- 3
While the egg whites are cooking, warm the corn tortillas. You can do this by placing them directly over a gas burner for 10-15 seconds per side, in a dry skillet over medium-high heat for 30 seconds per side, or wrapped in a damp paper towel and microwaved for 20-30 seconds, until pliable.
⏱️ 1 min
- 4
To assemble each taco, place a warm corn tortilla on a plate. Spoon 1/4 of the scrambled egg whites onto the tortilla. Top with 1/8 cup of shredded Colby Jack cheese and 1/4 cup of shredded green cabbage.
⏱️ 4 min
- 5
Fold the taco and serve immediately. Repeat for the remaining tortillas and ingredients.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Breakfast Tacos
Ingredients
- 4 cups egg whites
- 1/2 cup shredded Colby Jack cheese
- 4 corn tortillas, small (6-inch)
- 1 cup shredded green cabbage
- cooking spray, as needed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Heat a non-stick skillet over medium heat. Lightly coat the pan with cooking spray.
⏱️ 1 min - 2
Pour the egg whites into the heated skillet. Season with kosher salt and black pepper. Scramble the egg whites, stirring occasionally with a spatula, until fully cooked through and fluffy, about 2 to 3 minutes.
⏱️ 3 min - 3
While the egg whites are cooking, warm the corn tortillas. You can do this by placing them directly over a gas burner for 10-15 seconds per side, in a dry skillet over medium-high heat for 30 seconds per side, or wrapped in a damp paper towel and microwaved for 20-30 seconds, until pliable.
⏱️ 1 min - 4
To assemble each taco, place a warm corn tortilla on a plate. Spoon 1/4 of the scrambled egg whites onto the tortilla. Top with 1/8 cup of shredded Colby Jack cheese and 1/4 cup of shredded green cabbage.
⏱️ 4 min - 5
Fold the taco and serve immediately. Repeat for the remaining tortillas and ingredients.
⏱️ 1 min