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Breakfast Taco’s by Jodie Fitz
1 – 8” Price Chopper tortilla round
2 Price Chopper eggs
2 tablespoons Price Chopper low fat milk
1 tablespoon Price Chopper salsa, mild or medium
2 tablespoons Cabot jalapeno cheese, shredded
Price Chopper non-stick cooking spray
Pre-heat the oven to 375 degrees.
Whip the eggs and milk together in a bowl with a whisk or fork. Cook the eggs in a scrambled fashion over medium heat in a pan that has been coated with the non-stick cooking spray. Stir in the salsa once the eggs are fully cooked and let it warm through. Fold the tortilla round in half and fill with the eggs/salsa mixture. Top the eggs with the shredded cheese. Bake the tortilla for approximately 5 – 7 minutes (until the wrap is crispy around the edges and the cheese is melted) on a baking sheet that has been coated with the non-stick cooking spray.
This recipe yields 1 Breakfast Taco.
Cooking the Eggs by Microwave: Whip the eggs together. Place them in a butter coated glass dish and microwave on high for one minute. Remove the dish with an oven mitt and stir. Continue to cook the eggs at one-minute intervals, stirring in between, until the eggs are fully cooked.
A Little Taco Fun: Fold one taco shell in half. Using clean kitchen scissors, cut the tortilla semi-circle into the shape of a half heart. Repeat the process with a second tortilla wrap. Double the above recipe, and fill the taco halves. Bake as directed above. Put the two halves together to make one heart filled breakfast.
AND, Don’t forget to leave a comment here & then hop over to this week’s give-a-way & leave a comment for this awesome gift box of Cabot Cheese! You can learn more about it by clicking here.