Tex-Mex Bacon Breakfast Tacos |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ready, Set, Cook! Special Edition Contest Entry. Mexicans often include potatoes in tacos, burritos, and other tortilla dishes. These breakfast burritos are delicious and easy to prepare, and I got the idea from eating at a taco stand in Mexico City. Why not put a Tex-Mex twist on breakfast burritos by utilizing American cheese, and hickory smoked bacon with eggs and diced potatoes? It's always a hit. Ingredients:
24 ounces simply potatoes diced potatoes with onion |
corn or vegetable oil |
1 (12 ounce) package hickory smoked bacon, cooked and chopped |
16 eggs |
2 tablespoons half-and-half or 2 tablespoons milk |
1 teaspoon garlic powder |
16 small flour tortillas, fajita size |
2 tablespoons taco seasoning |
1 teaspoon cumin powder |
2 tablespoons cilantro, chopped |
3 -4 scallions, chopped, whites and some green parts |
1 jalapeno, seeded and chopped |
16 slices american cheese |
salt and pepper |
your favorite bottled salsa |
Directions:
1. Cook potatoes in oil in a skillet until brown in a skillet. Add scallions, and the jalapeno to the skillet and cook over medium heat for another two minutes. Remove mixture from pan. Place in a mixing bowl. Add taco seasoning and cumin to skillet and cook 20-30 seconds to release their oils. Blend together eggs, milk, taco seasoning mix, garlic powder with the bacon and potatoes and scramble the egg mixture in the skillet. Add salt and pepper to taste. Heat tortillas in a microwave for 45 seconds to a minute. Place a slice of American cheese on each tortilla and about a 1/3 cup of the egg mixture and roll them up. Serve with your favorite bottled salsa.
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