Breakfast Tacos (or Tostados) Recipe
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,
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 12 servings | |
| Calories 131 | |
| Calories from Fat 64 | 49% |
| Total Fat 7.19g | 9% |
| Saturated Fat 3.35g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 111mg | 5% |
| Potassium 110mg | 3% |
| Total Carbs 9.59g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.79g | 1% |
| Protein 7.37g | 12% |
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