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Roasted Potato Tacos with Eggs

A portable taco that combines taste, flavor, and convenience for post-workout recovery.

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Breakfast/BrunchMain Dish

Prep Time

10 Mins

Cook Time

45 Mins

Serving

Serves 3 servings (2 tacos each)

Description

A portable taco that combines taste, flavor, and convenience for post-workout recovery.

Ingredients

+

Roasted Potato Tacos with Eggs

  • 3/4 lb. russet potatoes cleaned and cut into 1/4-inch cubes
  • 1 cup chopped bell pepper medley
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 6 each large eggs
  • 6 each 6-inch corn tortillas
  • 4 ounces sliced avocado optional

Preparation

  1. Preheat oven to 400 °F.
  2. Spray large rimmed baking sheet with cooking spray.  Set aside.
  3. Mix chopped potatoes and bell peppers with salt, pepper and garlic.
  4. Place in the oven for 45 minutes, flipping half way through cooking with a spatula.
  5. When potatoes are done, let cool for 5 minutes and prepare eggs as desired.
  6. Assemble tacos with 1 tortilla, 1 egg, and 2 ounces of potato and bell pepper blend. Optional to top with avocado, salsa or topping of choice.

Notes

Since the avocado is optional, it is not included in the nutritionals.

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Recipe By: Shaw’s Simple Swaps (Elizabeth Shaw)

Nutrition Facts Per Serving

Calories

400

Fat

11g

Sodium

786mg

Cholesterol

372g

Vitamin C

120mg

Carbohydrates

58g

Fiber

7g

Protein

19g

Potassium

1044mg

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