ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butternut Breakfast Tacos

Photo: Rachel Johnson

2 tacos (1 per serving)

Do yourself a favor and treat yourself to some breakfast tacos. Opting for the smaller, whole wheat tortillas makes you feel like you’re getting more bang for your breakfast buck. Plus, packing more vegetables into the egg scramble makes the cheesy sprinkle go farther.


  • 1 ounce Kielbasa style smoked sausage, sliced
  • 1 teaspoon unsalted butter
  • 1/4 cup cubed butternut squash
  • 1/4 cup white onion, sliced
  • 2 eggs, beaten
  • 1 teaspoon low fat milk
  • 1 ounce shredded swiss cheese
  • 2 (4 inch) whole wheat tortillas
  • 2 sprigs cilantro, for serving (optional)

Nutrition Information

  • calories 188
  • fat 8.5 g
  • satfat 4.6 g
  • monofat 1.5 g
  • polyfat 0.2 g
  • carbohydrate 15.5 g
  • fiber 2 g
  • cholesterol 27 mg
  • iron 0.2 mg
  • sodium 354 mg
  • calcium 131 mg
  • sugars 2.5 g

How to Make It

  1. Heat a skillet over medium heat and sear sausage. Transfer to a paper-towel lined plate.
  2. In the same pan, add butter, squash and onions to the skillet and cook until soft, about 6 minutes. Stir eggs and milk together and pour over vegetables, stirring to cook through. Add sausage and sprinkle with cheese.
  3. Microwave tortillas 15 seconds until warmed through. Divide egg mixture among tacos and serve. Garnish with cilantro, if desired.