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Southwest Breakfast Bowls

Southwest Breakfast Bowls

This recipe is 2 Freestyle points per serving, 1/2 cup of egg mixture and 1 tortilla bowl.
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Course: Breakfast
Cuisine: Breakfast
Keyword: Southwest Breakfast Bowls
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 232kcal
Author: Dash of Herbs

Ingredients

  • 16 oz egg beaters
  • 1/2 cup onion chopped
  • 1/2 cup red onion chopped
  • 1 cup spinach chopped
  • 1 cup fresh mushrooms chopped
  • 1/4 cup cheddar cheese shredded
  • 6 items Old El Paso soft taco bowls
  • 2 Tablespoons garlic salt
  • 1 teaspoon black pepper
  • olive oil spray
  • salsa optional

Instructions

  • In a medium bowl, mix together all the ingredients except the soft taco bowls.  Set aside.
  • Heat a large non-stick pan to medium heat.  Spray olive oil in the pan and let it warm up.  When it's ready, add the egg beater mixture and cook until the egg beaters and veggies are cooked, about 10 minutes.
  • While the eggs and veggies are cooking, heat the soft taco bowls according to the package directions.
  • When the eggs are cooked and the veggies are soft, spoon out 1/2 cup of the mixture and add them to a warmed bowl.  Serve immediately.
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

Nutrition

Calories: 232kcal | Carbohydrates: 31.6g | Protein: 14.7g | Fat: 5.4g | Saturated Fat: 1.5g | Cholesterol: 4.8mg | Sodium: 549.4mg | Fiber: 2.3g | Sugar: 2.8g | Vitamin A: 200IU | Vitamin C: 5mg