Skinny Breakfast Taco

If you’ve never had a breakfast taco, you’re in for a wonderful treat.  So popular in Texas where it’s the smaller cousin to the breakfast burrito.  This type of taco easily fits in your hand and your mouth, with all your breakfast needs self-contained in one neat, little package. One problem, it’s usually pretty fattening, but not this skinny one… My slimmed-down version is a healthy way to start the day! Each filling taco has only 108 calories and 3 grams of fat. So quick, easy, and delicious!
Skinny Breakfast Taco

Helpful Tips About this Recipe

Makes 1 taco

Food Facts

Breakfast tacos are a typical breakfast meal in south Texas. They are their go-to breakfast, so commonplace, they don’t think about it much. They’re everywhere in Texas from an authentic taqueria that has carnitas added to the eggs to even a place such as Whataburger.
No one agrees on which cook popularized them. Nor is there agreement that Austin was the locus of the development; San Antonio and other cities in the Southwestern United States also claim them. To Texans “, they were a way for Tex-Mex joints to compete with Egg McMuffins.”

Shopping Tips

Most supermarkets sell packages of taco shells. Look for these crispy shells in the same aisle where salsa is sold.  I used a brand called Mission. Store leftover shells in an airtight plastic bag. They will keep wrapped for several weeks.

WW Freestyle SmartPoints 2-Blue
WW SmartPoints
SKINNY FACTS: for 1 breakfast taco
108 calories, 3g fat, 1g sat. fat, 0mg chol, 11g protein, 11g carbs, 2g fiber, 390mg sodium, 1g sugar
FACTS: for 1 Freestyle SmartPoints
59 calories, 1g sat fat, 1g protein, 0g sugar


Skinny Breakfast Taco

Skinny Breakfast Taco

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast, Main Course
Cuisine American, Mexican
Servings 1
Calories 108 kcal


  • ½ teaspoon reduced-fat butter or Smart Balance light
  • 2 egg whites
  • 2 tablespoons scallions,  chopped
  • A little salt and pepper, to taste
  • 1 crispy taco shell, such as Mission taco shells, see shopping tips
  • 2 tablespoons tomatoes, chopped
  • 2 tablespoons romaine lettuce, chopped
  • 1 tablespoon salsa, I like Pace Medium Chunky


  • Melt butter in a small nonstick pan.  In a small bowl, add the egg whites and scallions. Mix until blended.  Pour eggs into pan and scramble on medium-high heat, until thoroughly cooked. Season with salt and pepper, to taste.
  • To assemble the taco: Divide and add cooked eggs to the taco shell.  Layer with tomatoes, lettuce, and salsa all over the top of the eggs.
  • This recipe can easily be doubled, tripled, and so on. Serve at once.


Serving: 1tacoCalories: 108kcalCarbohydrates: 11gProtein: 11gFat: 3gSaturated Fat: 1gSodium: 390mgFiber: 2gSugar: 1gBlue Smart Points: 2Green Smart Points: 3Plus Points: 3
Tried this recipe?Let me know how it was!

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