Crab & bacon breakfast tacos


  • 4 slices bacon, cooked and crumbled, 1/2 tablespoon bacon fat reserved
  • 6 eggs, beaten
  • 8 ounces crab claw meat, drained and picked through for shell pieces
  • 4 whole wheat or corn tortillas, warmed
  • 2 tablespoons chopped fresh chives

  • Method: 

    Cook eggs in reserved bacon fat over medium heat, stirring often, for 2 to 3 minutes, until scrambled. Add crab and toss gently to warm throughout, about 2 minutes more. Spoon onto tortillas, top with bacon and chives and serve.
    More Info: 
    PER SERVING:330 calories (120 from fat)14g total fat3.5g saturated fat325mg cholesterol650mg sodium23g carbohydrate (2g dietary fiber1g sugar)27g protein

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