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Salsa Verde Breakfast Tacos
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Salsa Verde Breakfast Tacos

Salsa Verde Breakfast Tacos

with Eggs & Potatoes

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:
Eggs
Milk
Soy
Wheat

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 Eggs)

2 tablespoon

Cream Cheese

(Contains Milk)

7.06 ounce

Green Salsa

6 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Mexican Cheese Blend

(Contains Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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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

1

• 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.

2

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

3

• 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!)

4

• 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.

5

• 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.

6

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

7

• 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.