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Garden Herb Veggie and Egg Breakfast Tacos
breakfast brunch

Garden Herb Veggie and Egg Breakfast Tacos

Eggs, fresh vegetables and the robust flavor of Perfect Pinch Vegetable Seasoning create a delicious filling for corn tortillas. Enjoy topped with cheese and an extra sprinkle of seasoning.

  • 10m

    prep time

  • 10m

    Cook Time

  • 258

    Calories

  • 8

    Ingredients

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Ingredients

6

Servings

  • 2 tablespoons butter, divided
  • 2 cups sliced white mushrooms
  • 2 teaspoons McCormick® Perfect Pinch® Vegetable Seasoning
  • 2 cups baby spinach leaves
  • 6 eggs
  • 1/4 teaspoon salt
  • 12 small corn tortillas, warmed
  • 1/4 cup shredded Cheddar cheese

Instructions

  • Melt 1 tablespoon of the butter in large skillet on medium-high heat. Add mushrooms and Seasoning; cook and stir until mushrooms are tender. Remove from heat. Add spinach; toss until wilted. Remove mixture from pan; keep warm. Drain any liquid from pan.

  • Melt remaining butter in same skillet on medium heat. Break eggs into pan, one at a time, keeping each separate. Cook in batches, if necessary. Cook about 3 minutes or until whites are mostly solid. Remove pan from heat. Cover and let stand 3 minutes or until whites are set and yolks are still runny. Season with salt and additional Seasoning, if desired.

  • For each taco, place 2 tortillas on plate. Top with spinach mixture, cheese and an egg.

Nutrition information (per Serving)

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