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Full Online Book HomeLearning KitchenEggs - Breakfast Tacos
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Eggs - Breakfast Tacos Post by :Jeff_Casmer Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2175

Click below to download : Eggs - Breakfast Tacos (Format : PDF)

Eggs - Breakfast Tacos

1 lb. bulk breakfast sausage (not links)
1 medium onion, chopped
2 - 3 medium potatoes, cubed
1 average green pepper, chopped
5 - 6 eggs, beaten
1 - 1 1/2 cups shredded Cheddar cheese
1 average tomato, chopped
condiments of your choice

Prepare the sausage, broken up and brown in a skillet, on top of the stove or in an electric one on a medium setting, no higher then about 325 degrees. Add onion and cook until tender and transparent.

Add cubed potatoes, you will want these fairly small - about a quarter to an half inch in size. Stir in potatoes and lower your heat. cover and cook until potatoes are tender. Somewhere in the neighborhood of about 10 - 15 minutes. You may want to stir once during this time.

Now, add green pepper and leave a bit crisp. Pour in beaten eggs and scramble with the other ingredients. When eggs are fully cooked, sprinkle preferred amount of shredded cheddar and cover, remove from heat and let it stand and melt.

In the meantime, microwave packages of flour tortilla's for about 30 - 60 seconds to warm them up and make them pliable.

Okay, now comes the fun part ... take a couple of tablespoons of mixture and place on a lower edge of the tortilla and add your favorite condiments: chopped tomatoes, picante sauce, sour cream, guacamole, etc.; fold up the lower edge in towards the mixture and then fold in the sides and roll up. you'll have a neat little package that packs a lot of food in such a small, neat, finger food!

This recipe usually makes between 15 - 20 taco's.
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Eggs - Scrambled -  Chorizo And Spinach Scramble Eggs - Scrambled - Chorizo And Spinach Scramble

Eggs - Scrambled -  Chorizo And Spinach Scramble
2 Tbs. vegetable oil 3/4 lb. chorizo thinly sliced 4 green onions -- including tender green portions -- sliced 2 bunches fresh spinach -- stems removed and leaves chopped (or 1 package washed spinach) 6 eggs 2 Tbs. warm water 1 cup shredded Monterey jack cheese In a large fry pan over medium-high heat, warm the oil. Add the chorizo and cook, stirring until browned, about 5 minutes. Drain off the fat. Add the green onions and cook until softened, about 2 minutes. Add the chopped spinach in batches, stirring after each addition to wilt the leaves. Once all the spinach

Eggs - Breakfast Quesadilla Eggs - Breakfast Quesadilla

Eggs - Breakfast Quesadilla
3 ounces chorizo 4 eggs salt and pepper 2 teaspoons butter 2 burrito-size flour tortillas 2 green onions -- sliced 1 cup shredded Monterey Jack cheese 1/4 cup chopped cilantro 1 tablespoon garlic oil or other oil of choice Sour cream -- optional 1/2 avocado -- sliced, optional Saute chorizo in small skillet over medium heat, breaking up with spoon until hot and cooked through, about 3 minutes. Remove from heat and set aside. Lightly beat eggs with whisk or fork. Season with salt and pepper to taste. Melt butter in a small skillet over medium-low heat. Add eggs and cook,