Machacado Breakfast Tacos

Name: Machacado Breakfast Tacos
Total time: 10 min
Yield: 6 tacos or 6 Servings
Cuisine: American
Ingredients: 2 cups prepared machaca; 3 Tbsp. olive oil; ½ medium onion, diced; 6 eggs; 1 tsp. salt; 6 flour tortillas; Salsa verde; Sliced avocado

Fluffy scrambled eggs are tossed with savory machaca and sautéed onions, then piled into warm flour tortillas for a quick, protein-packed breakfast taco. Top with salsa verde and avocado for an easy morning feast.

Recipe Courtesy Of:

Vianney Rodriguez,

sweetlifebake.com

Cook Time: 1

Servings: 6 tacos or 6

Ingredients: 8

Cook Mode

Ingredients

2 cups prepared machaca
3 Tbsp. olive oil
½ medium onion, diced
6 eggs
1 tsp. salt
6 flour tortillas

Optional toppings

Salsa verde
Sliced avocado

Preparation

Step 1

Heat oil in a large skillet over MEDIUM-HIGH heat. When oil is hot, add diced onion and cook until light translucent.
Step 2

Add machaca to skillet and cook, stirring until heated through.
Step 3

Add eggs, stir to combine, and cook until eggs are fully cooked. Season with salt and spoon onto warm flour tortillas. Serve warm with salsa verde and sliced avocado.

Nutrition Information

400 Calories

0 %*

5.35g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

0.6 mg IRON

0 %DV

0.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.