Scrambled Egg Tacos with Cranberry Salsa
These Scrambled Egg Tacos with Cranberry Salsa offer a unique twist. Fluffy eggs, creamy avocado, and feta are paired with a tangy cranberry salsa in warm tortillas, creating a festive, flavorful bite—perfect for any holiday breakfast or side dish!
Make This Recipe
Ingredients
Cranberry Sauce
1 cup canned whole berry cranberry sauce
1/4 cup orange juice
1-2 tablespoons honey or maple syrup
Taco
6 large Eggland’s Best eggs, whisked
1 tbsp butter or olive oil
Salt and pepper, to taste
6 small corn tortillas
1/2 cup cranberry sauce
1/4 cup red onion, finely chopped
1 jalapeño, finely diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 avocado, diced
1/4 cup crumbled feta or goat cheese
Preparation
Cranberry Sauce
- Add the canned cranberry sauce, orange juice, and honey or maple syrup to a blender. Blend until creamy.
- Transfer to a bowl and set aside to use for tacos.
Tacos
- Mix cranberry sauce, red onion, jalapeño, cilantro, and lime juice in a small bowl. Stir to combine and set aside.
- Heat butter or olive oil in a skillet over medium heat. Crack the Eggland’s Best eggs into a bowl, whisk them well, and season with salt and pepper. Pour the eggs into the skillet and gently scramble, cooking until soft and fluffy.
- Heat the tortillas in a skillet or microwave until warm and pliable.
- Place a generous portion of scrambled eggs onto each tortilla. Add avocado, spoon the cranberry salsa over the eggs, and top with crumbled feta or goat cheese for a creamy, tangy finish.
- Serve immediately, and enjoy the sweet-tart cranberry salsa paired with the rich scrambled eggs! These are perfect for a Thanksgiving breakfast or a creative side dish.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 210 |
| Fat | 11g |
| Saturated Fat | 3.5g |
| Cholesterol | 165mg |
| Sodium | 280mg |
| Carbohydrates | 18g |
| Dietary Fiber | 3g |
| Protein | 12g |