Low Sodium Breakfast Taco

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DELICIOUS

Description

Reprinted with permission from the Idaho Potato Commission

Ingredients

Idaho Hashbrowns: 2 Pounds
Canola Oil: 2 Tablespoons
Liquid Eggs: 4 Cups
Chopped Onion: 1/4 Cup
Chopped And Seeded Green Bell Pepper: 1/4 Cup
Ground Sage: 1-1/2 Teaspoons
Dried Thyme Leaves: 3/4 Teaspoon
LOW-SODIUM OVEN ROASTED TURKEY, Diced: 1 Pound
Corn Tortillas: 24
Picante Sauce: As Needed

Directions

1
Preheat oven to 375 degrees F.
2
Combine hashbrowns and oil, mixing well.
3
Spray a 13 x 9 baking pan.
4
Spread hashbrowns into prepared pan evenly.
5
Bake for 20 minutes until browned.
6
Coat a 12-inch saute pan with nonstick cooking spray.
7
Scramble eggs with onions and peppers.
8
Remove from heat and stir in sage, thyme and cooked turkey.
9
Fill tortillas with mixture and fold each in half.
10
Microwave each for 20 seconds.
11
Serve with picante sauce.