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Texas Breakfast Tacos

Recipe

Title:

Texas Breakfast Tacos

Categories:

Mexican, Pork/ham, Breakfast, Chorizo, Sausages

Yield:

4 servings

Directions

1. Southwest Guacamole 1 tb Margarine Or Butter Fresh Tomato Salsa 12 lg Eggs, Beaten 1 lb Chorizo Sausage, Bulk 10 Flour Tortillas ** 1 c Onion, Finely Chopped, 1 Lg 6 oz Cheese, Shredded *** 1 md Green Bell Pepper * 2 tb Margarine Or Butter, Melted

Directions

1. * Bell pepper should be seeded and cut into strips.
2. ** Tortillas should be 7 to 8 inches in diameter.
3. *** Use a mixture of shredded Colby and Montery Jack Cheeses.
4. ~--- Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve.
5. 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.
6. Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly.
7. Pour eggs into skillet.
8. 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.
9. Avoid constant stirring.
10. Cook until the eggs are thickened throughout, but still moist, about 5 minutes.
11. Heat the oven to 450 degrees F.
12. 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.
13. Fold tortillas into halves.
14. Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inches; brush with melted margarine.
15. Bake until light golden brown, about 10 to 12 minutes.
16. Repeat with the remaining tacos.
17. Serve with the guacamole and salsa.

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