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A protein packed breakfast taco recipe from Olympic gold medalist Gwen Jorgensen. Corn tortillas are lightly fried in olive oil, then topped with with yogurt, avocado slices, diced red onion, and a fried egg. Served with salsa and fresh lime wedges on the side. | peteandgerrys.com
A protein packed breakfast taco recipe from Olympic gold medalist Gwen Jorgensen. Corn tortillas are lightly fried in olive oil, then topped with with yogurt, avocado slices, diced red onion, and a fried egg. Served with salsa and fresh lime wedges on the side. | peteandgerrys.com A protein packed breakfast taco recipe from Olympic gold medalist Gwen Jorgensen. Corn tortillas are lightly fried in olive oil, then topped with with yogurt, avocado slices, diced red onion, and a fried egg. Served with salsa and fresh lime wedges on the side. | peteandgerrys.com
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Gwen Jorgensen's Breakfast Tacos

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4/5 - 8 Ratings
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Prep Time 15 minutes
Cook Time
Serving Yield 2 tacos

Even though these are technically breakfast tacos, this is a popular lunch request for gold medalist Gwen Jorgensen. She and her husband Pat love that this meal comes together in the blink of an eye, making it perfect for those busy mornings or afternoons that seem to whiz by.

By: Gwen Jorgensen

Ingredients

  • 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
  • 2 corn tortillas
  • 1/2 cup queso blanco, crumbled (or substitute with shredded cheddar)
  • 2 large Pete and Gerry’s Organic Eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 medium-size red onion, peeled and diced
  • 1/2 avocado, thinly sliced
  • 2 tablespoons plain yogurt
  • 2 tablespoons red salsa
  • 1/2 lime, cut into wedges

Nutritional Information plus

Serv. Size: 1 taco, Servings: 2

Amount Per Serving: Calories 490, Fat Cal. 350, Total Fat 39g (60% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 730mg (30% DV),  Total Carb. 24g (8% DV), Fiber 6g (24% DV), Sugars 4g, Protein 16g, Vitamin A (15% DV), Vitamin C (20% DV), Calcium (30% DV), Iron (10% DV), Vitamin D (15% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Heat 1 tablespoon of olive oil in a 10-inch nonstick skillet with high sides over medium heat.

Step 2

Add 1 tortilla to the skillet. Cook for 1 to 2 minutes, then flip and sprinkle with 1/4 cup of cheese. Let the cheese melt, cooking another 1 to 2 minutes. Transfer the tortilla onto a dinner plate and set aside. Repeat with the remaining tortilla and cheese.

Step 3

Heat 1 tablespoon of olive oil in skillet. Crack each egg into skillet, sprinkle with 1/8 teaspoon each salt and pepper, then fry sunny-side up until set. Cover the pan with a lid to speed up the cooking process.

Step 4

Top each tortilla with an egg. Garnish with red onion, avocado, yogurt, red salsa, and a lime wedge.

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Gwen Jorgensen's Breakfast Tacos

Prep Time 15 minutes
Cook Time
Serving Yield 2 tacos

Even though these are technically breakfast tacos, this is a popular lunch request for gold medalist Gwen Jorgensen. She and her husband Pat love that this meal comes together in the blink of an eye, making it perfect for those busy mornings or afternoons that seem to whiz by.

By: Gwen Jorgensen

Ingredients

  • 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
  • 2 corn tortillas
  • 1/2 cup queso blanco, crumbled (or substitute with shredded cheddar)
  • 2 large Pete and Gerry’s Organic Eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 medium-size red onion, peeled and diced
  • 1/2 avocado, thinly sliced
  • 2 tablespoons plain yogurt
  • 2 tablespoons red salsa
  • 1/2 lime, cut into wedges

Directions

Step 1

Heat 1 tablespoon of olive oil in a 10-inch nonstick skillet with high sides over medium heat.

Step 2

Add 1 tortilla to the skillet. Cook for 1 to 2 minutes, then flip and sprinkle with 1/4 cup of cheese. Let the cheese melt, cooking another 1 to 2 minutes. Transfer the tortilla onto a dinner plate and set aside. Repeat with the remaining tortilla and cheese.

Step 3

Heat 1 tablespoon of olive oil in skillet. Crack each egg into skillet, sprinkle with 1/8 teaspoon each salt and pepper, then fry sunny-side up until set. Cover the pan with a lid to speed up the cooking process.

Step 4

Top each tortilla with an egg. Garnish with red onion, avocado, yogurt, red salsa, and a lime wedge.