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Mexican Recipes

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Kathy Pitts' Breakfast Tacos Recipe

Kathy Pitts' Breakfast Tacos recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Kathy Pitts' Breakfast Tacos recipe  PDF


1 md Potato, boiled and cut
into chunks or grated 4 sl Bacon
4 Eggs, lightly beaten
4 Flour tortilla

Place bacon in a cold pan, and cook until almost crisp. All the fat should be rendered. Remove bacon from pan, and drain. Place potato chunks in the pan, and cook, turning occasionally, until well browned and crisp. Cut bacon into 1 inch pieces, and add to potatoes. Immediately pour eggs over the potato/bacon mi ture, and cook, stirring frequently, until soft scrambled. Spoon mi ture into heated flour tortillas, and roll or fold. Serve with pico de gallo, hot sauce, chopped cilantro, jalapeno peppers to be added as desired. In actuality, the filling can be darn near anything you have handy (eggs optional). Leftover fajitas are great, as is Me ican style chorizo (which makes the greasiest breakfast tacos known to man, if you don't drain the cooked chorizo mi ture VERY well before adding the eggs). Cheese may be added to the mi ture, or sprinkled on the cooked ingredients before rolling. Kathy in Bryan, T

Kathy Pitts' Breakfast Tacos recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
147 people have voted
Last Reviewed on 2018-05-26



Saturday, May 26 2018 Download & Print Kathy Pitts' Breakfast Tacos recipe  PDF   Mexican recipes RSS   Thumsb up

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