Any ideas for new breakfast tacos receipes?!
Answers: I vote for breakfast burritos!! with eggs and cheese....hmm....maybe sautteed onions or some sausage. Black bean and corn salsa....but umm the answer before me sounds really good too!
eggs in the taco shell with cheese and onion and green pepper scramble the eggs with cumin. Put salsa on top
coat frying pan with pam olive oil spray
soft taco shell, slightly warmed
eggbeaten well,
sweet sausage cooked and crumbled
sweet red pepper chopped
a touch of garlic
and minced onion
sharp cheddar cheese, grated sprinkle for finishing touch
mix all ingredients together,
cook on low, in large skillet
flip and cook until done
sprinkle half the cheese on warm soft taco shell
add the egg omelet, sprinkle with remainder cheese,
roll and enjoy
Thin strips of sirloin.cooked W/.minced G peppers and onions.put on a hot flour tort ...add scrambles eggs and Grated Cheddar
Try this...take sliced avocado, sour cream (spoon on when making the taco) Cheddar cheese, scrambled eggs. Make narrow lines of said ingredients next to one another then roll like you would with a sushi roll. Heat Flower tortilla first. You don't want to stuff so much you can't eat it without it falling apart. If you want to make more then one then fill them as you would on a cooking line. Place them on cooking sheet and reheat for about 3 min or so. Depends on how well you like your tacos. Use what spices you want before you roll them up.
Texas Breakfast Tacos
Ingredients:
Southwest Guacamole; *
Fresh Tomato Salsa; **
1 lb Chorizo Sausage; Bulk
1 c Onion; Finely Chopped, 1 Lg
1 Green Bell Pepper;Medium
1 tb Margarine Or Butter
12 Eggs; Large, Beaten
10 Flour Tortillas
6 oz Cheese; Shredded
2 tb Margarine Or Butter; Melted
Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve. Cook and stir
the sausage, onion and the bell pepper strips in a 10-inch skillet over
medium heat, stirring frequently, until the sausage is done, about 10
minutes; drain and reserve. Heat 1 Tbls of margarine in a skillet over
medium heat until hot and bubbly. Pour eggs into skillet. As the eggs
begin to set at the bottom and sides, gently lift cooked portions with a
spatula so tha the thin uncooked portion can flow to the bottom. Avoid
constant stirring. Cook until the eggs are thickened throughout, but still
moist, about 5 minutes. Heat the oven to 450 degrees Spoon about 1/4
cup sausage mixture onto each of the tortillas; top each with about 1/4 cup
of the eggs and 2 Tbls of the cheese mixture. Fold tortillas into halves.
Arrange 5 assembled tacos in ungreased pan, brush with melted margarine. Bake until light golden brown,
about 10 to 12 minutes. Repeat with the remaining tacos. Serve with the
guacamole and salsa.
Ingredients
6 cups scrambled eggs or fried fried potatoes or hash browns or chorizo sausage or refried beans or crumbled spicy crumbled spicy breakfast sausage or bacon or leftover leftover meat (assorted hot and cooked fillings of your choice)
1 dozen 6-inch flour tortillas , heated (fresh if you can find them)
2 cups shredded cheese , such as mild cheddar,pepper jack or monterrey jack,or a combination
salsa , of your choice
chopped cilantro
Directions
1Set out bowls containing the fillings, cheese, salsa and cilantro.
2Each person builds their own taco by placing the fillings of their choice in the center of the tortilla, and topping it with cheese, salsa and a little cilantro.
3Fold the taco and eat as is, or if you prefer, fold the filled tortilla and spread some butter on the top half of the folded tortilla and place under the broiler a few minutes to"crisp" the top a bit and melt the cheese inside.
4One of my favorites is scrambled eggs, bacon, cheese, salsa and cilantro.
5Potato, egg and cheese with salsa tacos are popular in my household, too.
Taco shells wrapped around fruit and yogurt give make this a refreshing dessert with a Mexican flair.
Fruit Tacos
5 cups assorted chopped or sliced fresh fruit, (apples, bananas, grapes or strawberries)
12 ORTEGA? Taco Shells, warmed
2 tablespoons orange juice
1 cup lowfat strawberry yogurt
1/2 cup toasted coconut, optional
1/2 cup sliced almonds, optional
Combine fruit and orange juice in large bowl.
Fill taco shells with fruit mixture. Top with yogurt, coconut and almonds.
Makes 6 servings.
Recipe and photograph are the property of Nestlé? and Meals.com, used with permission.