EGG, GREEN CHILE AND CHEESE BREAKFAST TACOS

Ingredients

• 3 whole Eggland’s Best eggs + 1 egg white
• 1 tablespoon milk
• ½ of a 4 ounce can diced green chiles, save the remaining chiles for the crema
• Salt, pepper and hot sauce to taste
• 2 tablespoons shredded cheddar or Monterey Jack cheese plus extra for topping
• 4 corn tortillas

• ¼ cup plain non-fat Greek yogurt
• ½ teaspoon lime zest
• 1 teaspoon lime juice
• ½ of a 4 ounce can diced green chiles, uses the remainder from the taco filling
• 1 tablespoon cilantro leaves, chopped
• ½ teaspoon honey
• ¼ teaspoon cumin
• pinch of garlic powder
• salt and pepper to taste

Instructions

1. Add all of the Cilantro Lime Crema ingredients to a blender and blend until smooth.
2. Pour the crema into a small bowl, cover and refrigerate until ready to serve.
3. In a medium sized bowl or glass measuring cup, whisk together the Eggland’s Best eggs, milk, green chiles, salt, pepper and hot sauce.
4. Heat a medium sized skillet sprayed with cooking spray over medium-low heat.
5. Pour in the egg mixture and stir it around constantly with a rubber spatula until the desired doneness.
6. Remove from the heat and stir in the shredded cheese until it melts.
7. Divide the filling evenly into 4 warmed corn tortillas and top with the cilantro lime crema.
8. Serve immediately.