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Texas Breakfast Tacos Recipe

Texas Breakfast Tacos recipe and other breakfast 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 Texas Breakfast Tacos recipe  PDF


Southwest Guacamole Fresh Tomato Salsa 1 lb Chorizo Sausage, Bulk
1 c Onion, Finely Chopped, 1 Lg
1 md Green Bell Pepper
1 tb Margarine Or Butter
12 lg Eggs, Beaten
10 Flour Tortillas
6 oz Cheese, Shredded
2 tb Margarine Or Butter, Melted
Bell pepper should be seeded and cut into strips. Tortillas should be 7 to 8 inches in diameter. Use a mi ture of shredded Colby and Montery
Jack Cheeses. 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 that 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 F. Spoon about 1/4 cup sausage mi ture onto each of the tortillas top each with about 1/4 cup of the eggs and 2 Tbls of the cheese mi ture. Fold tortillas into halves. Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 10 1/2 1 inches 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.

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

Rating: 3.5 Rating 3.5
741 people have voted
Last Reviewed on 2019-05-25



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