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Breakfast Tacos (or Tostados)
Cinco de Mayo gives everyone an excuse to eat Mexican food for breakfast....or brunch....or dinner! A full recipe below makes 12 generous-size tacos or tostados. Two tacos is ample for most folks! Based on a recipe from jimmiedean.com. Ingredients
- 12 corn tortillas, prepared for tacos or tostados and kept warm
- 12 ounces Jimmie Dean Premium Reduced Fat Sausage
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 8 eggs, beaten
- 1/4 cup half and half cream (or milk)
- 1 cup (4 ounces) shredded cheddar cheese
- 1/4 cup (or more) chopped cilantro
- Salsa
Directions
- Prepare corn tortillas for tacos or tostadas in preferred manner; keep warm.
- Heat large skillet over medium-high heat with a small drizzle of cooking oil. Crumble sausage into skillet, add red and green peppers and cook about 8 minutes, stirring frequently until sausage is done. Drain excess fat if needed (mine had no extra fat). Scrape sausage mixture into bowl, cover loosely and keep warm.
- Wipe skillet with paper towels if needed to remove crusty bits. Return pan to heat and add a drizzle of cooking oil.
- Blend cream well into the beaten eggs. Pour into heated skillet and cook and stir until almost set.
- Stir in sausage mixture and heat 1-2 minutes until heated through.
- Fill each prepared tortilla with 1/3 to 1/2 cup egg/sausage filling. Sprinkle with cheese and cilantro. Serve with salsa.
- Yield: 12 single or 6 double servings of tacos or tostados,
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looks good for cinco de maya
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