Bruncheggandsausagesofttacos Recipes

BRUNCH EGG AND SAUSAGE SOFT TACOS RECIPE - (4.9/5)

Steps:

• Cook the sausage meat with green onions in a skillet until browned; drain fat and transfer to a bowl; set aside. In a bowl mix/whisk together the eggs with jalapeno pepper, whipping cream, salt and pepper. Melt the butter in the same skillet over medium heat; add in the egg mixture; cook without stirring until the eggs begin to set on the bottom. When the eggs start to set sprinkle the cream cheese cubes over the egg mixture. Place a spatula across the bottom of the skillet to lift the eggs so that the uncooked will flow underneath; cook until eggs are set but not overcooked. Divide and sprinkle about HALF of the shredded cheddar cheese onto each tortilla. Divide and top with the egg mixture, then cooked sausage meat. Then sprinkle with the remaining half of the grated cheddar cheese. Fold tortillas over the filling. If desired you can place the tortillas on a baking sheet, cover loosley with foil, then warm slightly in oven. Serve with sour cream and salsa. Delicious!

SAUSAGE AND EGG BREAKFAST TACOS

Steps:

• 1. Brown the sausage, crumbling it as it cooks. Drain off the grease.
• 2. Beat the eggs well. Pour into the skillet with the sausage.
• 3. Cook stirring often until the eggs are done.
• 4. Divide the sausage mixture evenly between the 6 torlillas, placing it in the center of each.
• 5. Sprinlke each with cheese. Add picante sauce if desired.
• 6. Roll each taco. Serve warm.

MAKE-AHEAD SAUSAGE AND EGG BRUNCH ENCHILADAS

Steps:

• Grease a 13 x 9-inch baking dish.
• In a skillet over medium-high heat cook the sausages with onion, crumbling the meat while cooking, until completely cooked; cool completely.
• Place about 1/3 cup of the cooked sausage mixture down the center of each tortilla.
• Sprinkle the mixture with about 2 tablespoons shredded cheese (can use more).
• Roll up each tortilla and place seam-side down into the casserole dish.
• In a bowl whisk together flour with half and half cream, cayenne pepper, seasoned salt and black pepper until well combined.
• In a bowl whisk the eggs with flour, cream cayenne pepper and 1/2 teaspoon seasoned salt and black pepper.
• Add in the green bell pepper, then pour over the top of the tortillas.
• Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours or overnight.
• Remove from the refrigerator 45 minutes before baking.
• When ready to bake set oven to 350 degrees F.
• Cover with foil and bake for 25 minutes, then uncover and continue to bake for another 10 minutes.
• Sprinkle about 1-1/2 cups of shredded cheese on top (can use more or less) return to oven for 2-3 minutes just to melt the cheese.
• Let stand 15 minutes before serving.
• Serve with sour cream and salsa.

BRUNCH EGG AND SAUSAGE SOFT TACOS

Steps:

• Cook the sausage meat with green onions in a skillet until browned; drain fat and transfer to a bowl; set aside.
• In a bowl mix/whisk together the eggs with jalapeno pepper, whipping cream, salt and pepper.
• Melt the butter in the same skillet over medium heat; add in the egg mixture; cook without stirring until the eggs begin to set on the bottom.
• When the eggs start to set sprinkle the cream cheese cubes over the egg mixture.
• Place a spatula across the bottom of the skillet to lift the eggs so that the uncooked will flow underneath; cook until eggs are set but not overcooked.
• Divide and sprinkle about HALF of the shredded cheddar cheese onto each tortilla.
• Divide and top with the egg mixture, then cooked sausage meat.
• Then sprinkle with the remaining half of the grated cheddar cheese.
• Fold tortillas over the filling.
• If desired you can place the tortillas on a baking sheet, cover loosley with foil, then warm slightly in oven.
• Serve with sour cream and salsa.
• Delicious!