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Photo of Grilled Mexican Breakfast Tacos by WW

Grilled Mexican Breakfast Tacos

4 - 9
PersonalPoints™ per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
No need to relegate the grill to just lunches and dinners. When the weather is lovely, you’ll enjoy firing it up and spending a little time outside cooking breakfast. While you cook the egg mixture in a cast-iron skillet on the grill, you can warm and char the tortillas on the grill rack around the pan.

Ingredients

Cooking spray

4 spray(s)

Sweet mini baby bell pepper(s)

4 pepper(s), sliced

Uncooked scallion(s)

2 medium, thinly sliced

Corn tortilla(s)

8 medium

Egg(s)

8 large egg(s)

2% reduced fat milk

3 tbsp(s)

Kosher salt

¼ tsp(s)

Salsa

¾ cup(s)

Cilantro

½ cup(s), leaves

Hot sauce

4 tsp(s)

Crumbled queso fresco cheese

¼ cup(s)

Instructions

  1. Coat a 10-inch cast-iron skillet with cooking spray. Set the pan on a grill; coat the grill rack around the pan with cooking spray. Close the grill lid, and heat the grill to medium-high (about 450°F).
  2. When the grill and pan are hot, add the bell peppers and scallions to the skillet; sauté, stirring occasionally, for 3 minutes. As the vegetables cook, start warming the tortillas by arranging as many as will fit on the grill rack around the skillet; cook until lightly charred, about 20 seconds per side.
  3. In a large bowl, whisk together the eggs, milk, and salt. Add the egg mixture to the vegetables in the skillet. Cook, stirring frequently to scramble, until the eggs are done, 4 to 5 minutes. Divide the egg mixture evenly among the tortillas; top the tacos evenly with salsa, cilantro, hot sauce, and cheese.
  4. Serving size: 2 tacos

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