04 July 2009

OAMC ~ Breakfast Tacos

Today's venture was Breakfast tacos. I made Chorizo/Egg and Potato/Bacon/Egg.


Chorizo and Egg Breakfast Tacos (makes one dozen)

  • 1 - tube of raw Chorizo (I used turkey and the tube was 8oz)
  • 12 - Tortillas (I used the Mission Carb Balance)
  • 10 - Large Eggs

Empty tube of Chorizo into a pan heated over med heat. Cook until Chorizo is cooked through and starting to brown.

Scramble eggs and add salt, pepper and any other seasoning you may want. With the Chorizo, I only add a tad of salt and pepper.

Once Chorizo is cooked, pour eggs over Chorizo in the pan. Scramble your eggs, mixing with the Chorizo, until they are about 90% cooked. Hint: If you cooked them all the way, they will end up rubbery when you reheat them later on.

Place 1/4 cup or so of mixture on a tortilla and roll up slightly tucking in the ends.

Place tacos on a cookie sheet and freeze. Once frozen, wrap individually in plastic wrap or foil, put into gallon zip top bags and label. They will be good for about a month or so.

Heating: place taco in microwave wrapped in paper towel. Microwave frozen for 1 1/2 min, thawed for 30 seconds.





Potato, Egg and Bacon Tacos
(this made 14, I ate the extra two for lunch)

  • 12 - slices of bacon, any kind, cooked
  • 12 - tortillas
  • 8 - large eggs
  • 4 - small-med. gold potatoes, washed and diced
  • 1-2 tbsp oil

Heat your pan over med-low heat. Add oil and potatoes. Cook until potatoes soften. Scramble your eggs and add any seasonings you may want. Pour eggs over potatoes and cook until 90% done. Put about 1/4 cup of egg and potato mixture into each tortilla. Place one piece of your cooked bacon on top of your eggs. Roll up and tuck in edges. Freeze on cookie sheet. Once frozen, wrap individually and place in zip top freezer bag.

Heating: place taco in microwave wrapped in paper towel. Microwave frozen for 1 1/2 min, thawed for 30 seconds.

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