Breakfast Taco

Family Child Care

Ingredients Amount / Measure Notes
  • Onions, raw ã…¤ 3/4 c.
  • Peppers, sweet, green, raw ã…¤ 3/4 c.
  • Peppers, chili, green, canned ã…¤ 2 tb.
  • Garlic, raw ã…¤ 3/4 tsp.
  • Vegetable oil, palm kernel ã…¤ 1 1/2 tsp.
  • Egg, whole, raw, fresh ã…¤ 3 large
  • Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson, 10241600928 ã…¤ 8 oz
  • Cheese, cheddar, nonfat or fat free ã…¤ 1 1/2 oz.
  • Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG,Mission, 10462 ã…¤ 6 tortilla


INSTRUCTIONS


  • Wash and chop onions and peppers. Mince garlic.
  • In a large pan over medium heat, saute onions and peppers until soft. Add garlic, diced chicken, and cook for a few minutes more.
  • In separate bowl, whisk eggs. Season with salt and pepper. Add eggs to the chicken mixture until they come together.
  • On a griddle, warm tortillas. Place 6 ounces of egg mixture on each tortilla, top withcheese. Hold hot for service.

NUTRITION INFORMATION


Nutrition Facts
Breakfast Taco - Family Child Care
Serving Size
 
1 each
Amount per Serving
Calories
207.917
% Daily Value*
Fat
 
11.29
g
17
%
Saturated Fat
 
13.236
g
83
%
Cholesterol
 
119.544
mg
40
%
Sodium
 
356.686
mg
16
%
Potassium
 
298
mg
9
%
Carbohydrates
 
18.149
g
6
%
Fiber
 
2.535
g
11
%
Sugar
 
0.971
g
1
%
Protein
 
15.97
g
32
%
Vitamin A
 
49.063
IU
1
%
Vitamin C
 
16.186
mg
20
%
Calcium
 
155.442
mg
16
%
Iron
 
1.732
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/06/Breakfast-Taco-Family-Child-Care-6.pdf
Age Group:
Serving Size: 6


Child Care Centers - 25 servings

Ingredients Amount / Measure Notes
  • Onions, raw chopped, raw to prepared 1 pt., 1 c. ã…¤
  • Peppers, sweet, green, raw ã…¤ 1 pt., 1c. ã…¤
  • Peppers, chili, green, canned ã…¤ 1/2 c.
  • Garlic, raw ã…¤ 1 tbsp.
  • Vegetable oil, palm kernel ã…¤ 2 tbsp.
  • Egg, whole, raw, fresh ã…¤ 13 large
  • Chicken Diced, 1/2", White Meat, Low Sodium, 2M,59/2.7oz, 10#, Tyson, 10241600928 ã…¤ 2 Ibs.
  • Cheese, cheddar, nonfat or fat free ã…¤ 6 oz.
  • Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG,Mission, 10462 ã…¤ 25 tortilla


INSTRUCTIONS


  • Wash and chop onions and peppers. Mince garlic.
  • In a large pan over medium heat, saute onions and peppers until soft. Add garlic, diced chicken, and cook for a few minutes more.
  • In separate bowl, whisk eggs. Season with salt and pepper. Add eggs to the chicken mixture until they come together.
  • On a griddle, warm tortillas. Place 6 ounces of egg mixture on each tortilla, top with cheese. Hold hot for service.

NUTRITION INFORMATION


Nutrition Facts
Breakfast Taco- Child Care Centers - 25 Servings
Serving Size
 
1 each
Amount per Serving
Calories
207.917
% Daily Value*
Fat
 
7.339
g
11
%
Saturated Fat
 
2.647
g
17
%
Trans Fat
 
0.01
g
Cholesterol
 
119.544
mg
40
%
Sodium
 
356.686
mg
16
%
Potassium
 
298.722
mg
9
%
Carbohydrates
 
18.149
g
6
%
Fiber
 
2.535
g
11
%
Sugar
 
0.971
g
1
%
Protein
 
15.97
g
32
%
Vitamin A
 
49.063
IU
1
%
Vitamin C
 
16.186
mg
20
%
Calcium
 
155.442
mg
16
%
Iron
 
1.732
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/06/Breakfast-Taco-Child-Care-25.pdf
Age Group:
Serving Size: 25


Schools - 50 servings

Ingredients Amount / Measure Notes
  • Onions, raw chopped, raw to prepared 1 qt., 1 pt. ã…¤
  • Peppers, sweet, green, raw ã…¤ 1 qt., 1 pt. ã…¤
  • Peppers, chili, green, canned ã…¤ 1 c.
  • Garlic, raw ã…¤ 2 tbsp,
  • Vegetable oil, palm kernel ã…¤ 1/4 c.
  • Egg, whole, raw, fresh ã…¤ 26 large
  • Chicken Diced, 1/2", White Meat, Low Sodium, 2M,59/2.7oz, 10#, Tyson, 10241600928 ã…¤ 4 Ibs.
  • Cheese, cheddar, nonfat or fat free ã…¤ 12 oz.
  • Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#,1WG, Mission, 10462 ã…¤ 50 tortilla


INSTRUCTIONS


  • Wash and chop onions and peppers. Mince garlic.
  • In a large pan over medium heat, saute onions and peppers until soft. Add garlic, diced chicken, and cook for a few minutes more.
  • In separate bowl, whisk eggs. Season with salt and pepper. Add eggs to the chicken mixture until they come together.
  • On a griddle, warm tortillas. Place 6 ounces of egg mixture on each tortilla, top with cheese. Hold hot for service.

NUTRITION INFORMATION


Nutrition Facts
Breakfast Taco- Schools 50 Servings
Serving Size
 
1 each
Amount per Serving
Calories
207.917
% Daily Value*
Fat
 
7.339
g
11
%
Saturated Fat
 
2.647
g
17
%
Trans Fat
 
0.01
g
Cholesterol
 
119.544
mg
40
%
Sodium
 
356.686
mg
16
%
Potassium
 
298.722
mg
9
%
Carbohydrates
 
18.149
g
6
%
Fiber
 
2.535
g
11
%
Sugar
 
0.971
g
1
%
Protein
 
15.97
g
32
%
Vitamin A
 
49.063
IU
1
%
Vitamin C
 
16.186
mg
20
%
Calcium
 
155.442
mg
16
%
Iron
 
1.732
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/06/Breakfast-Taco-School-50.pdf
Age Group:
Serving Size: 50


Schools - 100 servings

Ingredients Amount / Measure Notes
  • Onions, raw chopped, raw to prepared 3 qt.
  • Peppers, sweet, green, raw ã…¤ 3 qt.
  • Peppers, chili, green, canned ã…¤ 1 pt.
  • Garlic, raw ã…¤ 1/4 c.
  • Vegetable oil, palm kernel ã…¤ 1/2 c.
  • Egg, whole, raw, fresh ã…¤ 52 large
  • Chicken Diced, 1/2", White Meat, Low Sodium, 2M,59/2.7oz, 10#, Tyson, 10241600928 ã…¤ 8 Ibs.
  • Cheese, cheddar, nonfat or fat free ã…¤ 1 Ibs., 8 oz. ã…¤
  • Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG,Mission, 10462 ã…¤ 100 tortilla


INSTRUCTIONS


  • Wash and chop onions and peppers. Mince garlic.
  • In a large pan over medium heat, saute onions and peppers until soft. Add garlic, diced chicken, and cook for a few minutes more.
  • In separate bowl, whisk eggs. Season with salt and pepper. Add eggs to the chicken mixture until they come together.
  • On a griddle, warm tortillas. Place 6 ounces of egg mixture on each tortilla, top with cheese. Hold hot for service.

NUTRITION INFORMATION


Nutrition Facts
Breakfast Taco - Schools - 100 servings
Serving Size
 
1 each
Amount per Serving
Calories
207.917
% Daily Value*
Fat
 
7.339
g
11
%
Saturated Fat
 
2.647
g
17
%
Trans Fat
 
0.01
g
Cholesterol
 
119.544
mg
40
%
Sodium
 
356.686
mg
16
%
Potassium
 
298.722
mg
9
%
Carbohydrates
 
18.149
g
6
%
Fiber
 
2.535
g
11
%
Sugar
 
0.971
g
1
%
Protein
 
15.97
g
32
%
Vitamin A
 
49.063
IU
1
%
Vitamin C
 
16.186
mg
20
%
Calcium
 
155.442
mg
16
%
Iron
 
1.732
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/06/Breakfast-Taco-School-100.pdf
Age Group:
Serving Size: 100