Low Sodium Bacon Egg Taco
Start your morning with a flavorful and heart-healthy twist on a classic breakfast favorite: Low Sodium Bacon Egg Tacos. Packed with nutrient-rich veggies like green bell peppers, red onions, and ripe tomatoes, these tacos deliver a burst of freshness in every bite. By using crispy low sodium bacon and fluffy scrambled eggs whisked with skim milk, this recipe keeps the savory flavors you love while cutting back on salt. The creamy avocado slices and vibrant fresh cilantro add a satisfying finish, all nestled in warm, soft corn tortillas. Perfect for a quick 35-minute meal that’s both balanced and delicious, these tacos make a great low-sodium breakfast or brunch option. Ready to serve four, they’re ideal for sharing—or savoring solo!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 slices Low sodium bacon
- 4 pieces Large eggs
- 2 tablespoons Skim milk
- 0.25 teaspoons Black pepper
- 0.5 cup Green bell pepper
- 0.25 cup Red onion
- 1 small Tomato
- 1 tablespoon Olive oil
- 8 pieces Corn tortillas
- 0.25 cup Fresh cilantro
- 1 large Avocado
Directions
Step 1
Begin by preparing the ingredients: dice the green bell pepper, red onion, and tomato into small pieces. Chop the cilantro and set aside.
Step 2
Peel and slice the avocado into thin strips and set aside for topping.
Step 3
In a medium skillet over medium heat, cook the low sodium bacon slices until crispy, about 5-7 minutes. Once done, transfer them to a plate lined with paper towels to drain excess fat.
Step 4
In a bowl, crack the eggs and add the skim milk and black pepper. Whisk together until well combined.
Step 5
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell pepper and red onion. Cook for about 3-4 minutes until they are softened.
Step 6
Pour the egg mixture into the skillet with the vegetables. Gently stir the eggs as they cook until they reach your desired doneness, about 3-5 minutes.
Step 7
Meanwhile, warm the corn tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.
Step 8
Assemble the tacos by layering scrambled eggs onto the corn tortillas. Break the bacon into pieces and add on top of the eggs.
Step 9
Add diced tomatoes, fresh cilantro, and avocado slices to each taco.
Step 10
Serve the tacos warm, optionally garnished with fresh cilantro leaves.
Nutrition Facts
| Serving size | (1110.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1802.7 |
| Total Fat 84.6g | 0% |
| Saturated Fat 17.3g | 0% |
| Polyunsaturated Fat 7.1g | |
| Cholesterol 792.9mg | 0% |
| Sodium 1694.1mg | 0% |
| Total Carbohydrate 214.7g | 0% |
| Dietary Fiber 42.2g | 0% |
| Total Sugars 17.5g | |
| Protein 60.9g | 0% |
| Vitamin D 177.3IU | 0% |
| Calcium 424.0mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 2365.8mg | 0% |
Source of Calories