Salsa Verde Breakfast Tacos

Name: Salsa Verde Breakfast Tacos with Eggs & Potatoes
Total time: 15 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 1 unit Tomato; 2 unit Eggs; 2 tablespoon Cream Cheese; 7.06 ounce Green Salsa; 6 unit Flour Tortillas; ½ cup Mexican Cheese Blend; 2 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Eggs & Potatoes

Recipe Development TeamPublished on February 28, 2023

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Take your morning to the next level with quick and easy breakfast tacos, ready on the table in just 15 minutes. You’ll fill warm flour tortillas with a hearty, flavorful salsa verde egg and potato scramble, top with melty shredded cheese, and finish with chopped fresh tomato for a pop of freshness and color. Ready to start today right? (Psst, hot sauce-lovers: Now’s your time to shine!)

Tags:

New

•Veggie

•Spicy

•Easy Cleanup

•Quick

Allergens:

Egg

•Milk

•Soja

•Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Potatoes

1 unit

Tomato

2 unit

Eggs

(Contains: Egg)

2 tablespoon

Cream Cheese

(Contains: Milk)

7.06 ounce

Green Salsa

6 unit

Flour Tortillas

(Contains: Soja, Gluten)

½ cup

Mexican Cheese Blend

(Contains: Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories760 kcal

Fat38 g

Saturated Fat16 g

Carbohydrate82 g

Sugar10 g

Dietary Fiber4 g

Protein22 g

Cholesterol240 mg

Sodium1860 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Whisk

•Large Pan

•Paper Towel

Instructions

• Wash and dry produce. Dice potatoes into ½-inch pieces. Place in a medium microwave-safe bowl. Season with salt; toss to combine. Microwave until fork-tender, 6-8 minutes. Set aside.

• Dice tomato into ½-inch pieces. Season with salt and pepper.

• In a second medium bowl, whisk together eggs*, cream cheese, and ¼ tsp salt (½ tsp for 4 servings) until well combined. (It’s OK if bits of cream cheese are still visible; they will melt when cooked!)

• Once potatoes are fork-tender, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Carefully add potatoes; season with salt and pepper. Cook, stirring occasionally, until potatoes are lightly browned, 2-3 minutes. Add 1 TBSP butter (2 TBSP for 4 servings) to pan, then stir until melted. Pour in egg mixture; cook, stirring, until eggs are scrambled and cooked to preference, 1-2 minutes.

• Pour green salsa over eggs and potatoes and stir to combine. Simmer until warmed through and salsa is slightly thickened, 1-2 minutes. Remove from heat.

• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates and fill with salsa verde eggs and potatoes; top with Mexican cheese blend and tomato. Serve.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.