Sheet Pan Egg Tacos with Green Chile Sauce
Cantaloupe Wedges
Ingredients
- 1 (12-oz) pkg sliced bell pepper and onion medley
- 1 clove garlic, minced
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 4 large eggs
- ⅓ cup green chile enchilada sauce
- 8 soft taco-size corn tortillas
- 3 Tbsp crumbled feta cheese
- 2 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Combine bell pepper and onion medley, garlic, oil, salt, and pepper on a parchment paper-lined rimmed baking sheet. Spread into a single layer.
- Bake 10 minutes or until beginning to brown; stir. Make 4 indentations in mixture; crack 1 egg into each indentation. Bake 8 to 10 minutes longer or until eggs are cooked to desired doneness.
- Meanwhile, microwave green chile sauce in a microwave-safe bowl at HIGH 2 to 3 minutes or until thoroughly heated. Heat tortillas according to package directions.
- Arrange tortillas in 4 stacks of 2 tortillas each; spoon eggs and vegetables onto stacks using a slotted spoon. Drizzle with sauce; sprinkle with cheese and cilantro.
Side Dish Ingredients
- ½ cantaloupe
Side Dish Instructions
- Remove seeds, and cut cantaloupe into wedges. Chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
524
|
47
|
571
|
| Fat (g) | 23 | 0 | 23 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 20 | 1 | 21 |
| Carb (g) | 59 | 11 | 70 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 846 | 22 | 868 |
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