Thursday, January 1, 2015

Taco Huevos

Happy New Year!
I've decided to start the new year out right, and also do more "simple" posts.
This one involves leftovers... but, they are common leftovers that I think many of you will have on hand quite often.  It was pretty easy to make with the leftovers from last night's nachos.

This little idea is yummier than taco omelettes and certainly prettier than taco scrambled eggs.

Here's what you need for a big breakfast for two, or 4 small breakfasts

4 eggs
1 Tbsp butter (optional)
4 corn tortillas, about 6" round
1 cup taco meat, shredded pork or chicken
1/2 - 3/4 cup salsa (not too chunky)
1/2 cup shredded cheddar cheese
Sour Cream
Sliced olives
Pickled sliced jalapeno slices
Green onions or cilantro

First, heat up the taco meat in the microwave while you are doing the other steps.  You want this nice and hot when you're ready for it.

Beat the eggs well, add a little salt and pepper, if desired.
In a nonstick skillet over medium heat, melt some butter and add the eggs.  Stir constantly to get a fine texture and avoid big lumps of egg.  Turn off the heat when they are almost done, about 2-3 minutes.  They will continue to cook while you do the rest.

In another skillet over medium heat, add about 1-2 Tbsp of salsa

Add 1-2 corn tortilla's and cook 1-2 minutes a side to soften and add the salsa flavor.  Flip over.  Move tortillas to a plate with a spatula, repeat for the rest of the tortillas. 

Layer the hot taco meat on top of the tortillas.  Add the scrambled eggs.  Add cheese.  If needed, microwave the plate to melt the cheese (30-40 seconds).  Add the jalapenos, olives, extra salsa and sour cream.  Sprinkle with green onions, or cilantro.  Serve at once. 

Like "Mexican-esque" Breakfasts?  I do too...
Breakfast Migas
California Eggs Benedict
What's in the Fridge Frittata
Huevos Rancheros, Mexican Eggs and Tortillas

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