Breakfast tacos are a favored morning staple in Texas. This version is a cinch to make at home and packed with crab meat, fluffy scrambled eggs and crisp bacon. Top with salsa if you wish.
- 4 slices bacon cooked and crumbled, 1/2 tablespoon bacon fat reserved
- 6 eggs beaten
- 8 ounces crab claw meat drained and picked through for shell pieces
- 4 whole wheat or corn tortillas warmed
- 2 tablespoons chopped fresh chives
Cook eggs in reserved bacon fat over medium heat, stirring often, for 2 to 3 minutes, until scrambled. Add crab and toss gently to warm throughout, about 2 minutes more. Spoon onto tortillas, top with bacon and chives and serve.
Per serving: 330 calories (120 from fat), 14g total fat, 3.5g saturated fat, 325mg cholesterol, 650mg sodium, 23g carbohydrates (2g dietary fiber, 1g sugar), 27g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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