BREAKFAST TACOS

Our friend Alexandra’s back from her Savory Kitchen this week with some breakfast tacos! Derek and I can totally relate to this one because we think any leftovers can be made into a taco… chili taco, Chinese take-out taco, steak and potato taco? But these are made fresh. So if my leftover commentary didn’t make your tummy rumble, I think Alexandra’s tacos will!

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FI

Breakfast tacos… probably my all-time favorite breakfast. So good! My husband and I like them so much, I decided to make them for dinner. I made them a little more healthy by using chicken sausage. So delicious! Oh and I’ve decided that taking pictures of tacos is really hard to do. You want to show it rolled up, but without hands in the pictures… and at the same time you want to show it open faced, so you can see all the yummy ingredients. So I have pictures of both!

rollup

INGREDIENTS
Pico De Gallo
3 tomatoes, diced
1 jalapeno, diced, seeds removed if desired
1/2 small red onion
1/2 cup cilantro, chopped
1/2 lime, juiced
salt and pepper to taste

Tacos
olive oil
1 lb chicken sausage, I used jalapeno cheddar chicken sausage
8 large eggs
salt and pepper to taste
1/4 cup whole milk
8 medium sized tortillas
1/2 cup jack and cheddar cheese, shredded
1 avocado, sliced
ranch dressing, drizzle

RECIPE (serves 4)
1. Heat oven to 425 degrees. Combine the ingredients for the pico de gallo and set aside.

2. Heat olive oil in a saute pan. Add the sausage to the pan and break it up. Cook the sausage until it is no longer pink. Meanwhile, beat the eggs in a separate bowl. Sprinkle with salt and pepper, add the milk and mix well. Add the eggs to the sausage and cook stirring until the eggs are fluffy and set, about 6 minutes. Remove from the skillet and keep warm.

3. Line a baking sheet with aluminum foil. Fill each tortilla with a large scoop of egg and sausage mixture side by side in the pan. Sprinkle each egg mixture with some shredded cheese and leave open to the oven. Place the pan in the oven for about 5 minutes or until the cheese is melted. Remove from the oven.

4. To plate, add some avocado sliced and pico de gallo to each taco. Drizzle with ranch dressing. This may sound weird, but it is delicious… trust me.

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2 Comments

  • Reply
    Eric Giroux
    March 26, 2015 at 8:16 AM

    GET IN MY BELLEH

  • Reply
    Nana
    March 26, 2015 at 3:56 PM

    Make them even healthier with red lentils! I must share with you my new favorite red lentil tacos. Sooooo gooood! These look phenom! Thanks Alexandra!

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