This recipe for Healthy California Breakfast Tacos is sponsored by Bob Evans Farms®. As always, all thoughts, opinions, and recipes are my own. Thanks for supporting the brands that support Shared Appetite!
This summer has been all about creating and maintaining a healthier lifestyle (especially after a bit too much indulgence during quarantine). We’re cooking healthier, eating lighter, and exercising regularly. And it feels great.
The morning is usually a tough part of the day to get a quality healthy meal in. Everyone is rushing to get to where they need to go and breakfast is usually an afterthought. But when it comes to quick and easy breakfasts, Bob Evans® Egg Whites has been a convenient way to start off the day with high-quality protein!
Our whole family loves these Healthy California Breakfast Tacos. It’s easy to sell kids on new foods when it’s wrapped in the familiarity of a tortilla! And for those like me who are looking to cut down on calories even more, swapping out the tortilla for a lettuce cup is a great way to still enjoy these Healthy California Breakfast Tacos!
These Healthy California Breakfast Tacos are full of wholesome foods: sliced tomatoes, baby spinach, chopped avocado, and Bob Evans Egg Whites! I love how quick and easy it is to grab the carton of Bob Evans Egg Whites from the fridge, season with some Kosher salt and freshly ground black pepper, and scramble them up in my nonstick skillet until just set. If you want an extra spicy kick, you can even add a bit of chili powder or crushed red pepper to your Bob Evans Egg Whites.
For a bit of extra flavor, they are topped with a spicy “aioli” made with Greek yogurt to keep it light (or if you aren’t counting calories as much you can 100% use mayo).
Let’s talk tortillas. You deserve better than a room temperature tortilla for your tacos. If you have a few minutes (and really, all you need is a few minutes), heat up a nonstick pan over medium heat. Working one at a time, you’ll get your tortillas all warm and toasty with just about 30 seconds per side in the pan. If you don’t have that sort of time, just about 15 seconds in the microwave will get your tortillas warmed through.
Bob Evans Egg Whites contain only one ingredient… 100% liquid egg whites! With 5 grams of protein per serving, they are fuel for my day and help give me energy to support a healthy, active lifestyle. I love how convenient they are and they are also a cholesterol-free, fat-free food!
You can find Bob Evans Egg Whites in the refrigerated section of your local Walmart. I found them right next to the milk where all the eggs are located. If you are an online shopper, you can easily add Bob Evans Egg Whites—and the rest of the ingredients for these tacos—to your cart for pickup and delivery through Walmart’s website and app!
You can shop Bob Evans Egg Whites at Walmart here: grocery.walmart.com/ip/Bob-Evans-Egg-Whites-32oz/821371418
- 8 tortillas or lettuce cups (bibb/boston lettuce)
- 1 Bob Evans® Egg Whites 32oz Carton
- 2 tomatoes, sliced
- 2 avocados, chopped
- 2 cups baby spinach
- 1/2 cup Greek yogurt or mayo
- 3 teaspoons lemon juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- few drops of your favorite hot sauce
- Kosher salt
- Freshly ground black pepper
- Cook Bob Evans Egg Whites in a large non-stick pan, stirring occasionally and seasoning with Kosher salt and freshly ground black pepper, until just cooked through. Meanwhile, heat tortillas.
- As eggs are cooking, combine Greek yogurt (or mayo) with lemon juice, chili powder, cumin, hot sauce, and a pinch of Kosher salt in a small mixing bowl.
- Divide cooked egg whites between the tortillas and top with tomato, avocado, spinach, and the aioli. Devour immediately.