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Nutrition Facts
Serving Size 217 g
(Approx. 6 Servings)
Amount Per Serving
Calories 410 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 5 g 25%
Trans Fat 2.0 g
Cholesterol 250 mg 83%
Sodium 850 mg 35%
Total Carbohydrate 42 g 14%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 16 g
Vitamin A 15% Iron 8%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mother's Day Breakfast Tacos
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

2 Tbsp olive oil
1 cup(s) button mushrooms, sliced
12 Oz H-E-B® Pico de Gallo, mild
8 large eggs, beaten
1/2 cup(s) bacon, crumbled
12 flour tortillas
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Heat a large skillet over medium heat for 2 minutes then add the olive oil and mushrooms. Stir-fry for 3 minutes.
Add the pico de gallo and stir-fry for 2 more minutes.
Add eggs and bacon crumbles to mixture, reduce heat to medium-low and cook egg mixture until eggs are cooked to desired consistency.
Remove egg mixture from heat, cover and keep warm.
Wrap the tortillas in paper towels and microwave on high for 1 1/2 minutes.
Fill each tortilla with 1/3 cup egg mixture, fold the tacos and arrange on a large platter.



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