How To make Texas Breakfast Tacos
Southwest Guacamole Fresh Tomato Salsa 1 lb Chorizo Sausage, Bulk
1 c Onion, Finely Chopped, 1 Lg
1 md Green Bell Pepper *
1 tb Margarine Or Butter
12 lg Eggs, Beaten
10 Flour Tortillas **
6 oz Cheese, Shredded ***
2 tb Margarine Or Butter, Melted
* Bell pepper should be seeded and cut into strips. ** Tortillas should be 7 to 8 inches in diameter. *** Use a mixture of shredded Colby and Montery
Jack Cheeses. ~------------------------------------------------------------------------- Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve. Cook and stir the sausage, onion and the bell pepper strips in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes; drain and reserve. Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly. Pour eggs into skillet. As the eggs begin to set at the bottom and sides, gently lift cooked portions with a spatula so that the thin uncooked portion can flow to the bottom. Avoid constant stirring. Cook until the eggs are thickened throughout, but still moist, about 5 minutes. Heat the oven to 450 degrees F. Spoon about 1/4 cup sausage mixture onto each of the tortillas; top each with about 1/4 cup of the eggs and 2 Tbls of the cheese mixture. Fold tortillas into halves. Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inches; brush with melted margarine. Bake until light golden brown,
about 10 to 12 minutes. Repeat with the remaining tacos. Serve with the guacamole and salsa.
How To make Texas Breakfast Tacos's Videos
Breakfast Tacos | Chef Eric Recipe
Start your day with the most important meal, breakfast! Chef Eric is here to teach you a delicious Breakfast Tacos recipe!
The number 1 rule for breakfast is to have fun. The second rule is be organized, so you can have fun! Nothing better than a quick savory breakfast off the grill! Please Enjoy. - Chef Eric Gephart
Breakfast Tacos
Ingredients:
6 oz Hot Italian Sausage
4 oz Shredded frozen hashbrowns
½ Each Yellow Onion, Sliced thin
2 each Tortilla
½ Cup Shredded Cheese
2 Each Egg
2 Tablespoons Lanes BBQ Chili Lime
Veg. Garnish
½ Each tomato, Slice into wedges
½ Each Avocado, Sliced
½ Each Jalapeno, Seeds in and sliced thin
½ Bunch Cilantro (Picked)
Method:
1. Stabilize your grill at 400F. Today’s setup is a cast iron griddle installed on one side and an open grill grate on the other. Once the grill peaked at 400, slightly oil the griddle and place the sausage on and begin to render and brown it. Surround the rendering sausage with the shredded hashbrowns, begin caramelizing the onions. Flip and chop the sausage. Mix in with the browning hashbrowns and caramelized onions. Allow all to cook together. Move the pile to the back making enough room for two tortillas on the griddle.
2. Place the tortillas on the griddle and top with shredded cheese, make a cheese nest for the egg to sit in the center of the tortilla. Close the dome to melt the cheese then open and crack the egg into the nest. Season with Lanes BBQ Chili Lime, close the dome and allow the eggs to cook.
3. When the eggs are cooked to your liking, transfer the hash mixture to the center of the plate, place an egg tortilla on both sides and place the garnish on top and around the plate. Stack the tortilla with hash and garnish, fold in half and eat like a taco. Please Enjoy!
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Easy Breakfast Tacos Recipe (Texas-Style) | SuckleBusters
Start your day with a mouthwatering Tex-Mex breakfast delight! In this video, SuckleBusters presents a step-by-step guide to creating delicious and satisfying Texas-style breakfast tacos. Whether you're cooking for a large group or simply craving a flavorful morning treat, our easy-to-follow recipe will make your taste buds sing.
With a serving size of 18 tacos, this recipe is perfect for gatherings or simply satisfying your taco cravings. Follow along as we guide you through the process of creating this culinary masterpiece. But first, show your support by leaving a LIKE, commenting on the video, and sharing it with your loved ones. Don't forget to subscribe to SuckleBusters on YouTube and click the notification bell icon to stay updated on our delicious videos.
To prepare this recipe, you'll need the following equipment:
- Dutch oven
- Cooktop or griddle
▶ Ingredients:
- 18 each Large eggs
- 1 lb breakfast sausage or chorizo
- 1 each yellow onion
- 1 each red bell pepper
- 2 each jalapenos
- 1 tbsp diced garlic
- 1/4 stick butter
- 10 each corn tortillas
- 36 each flour tortillas
-2 cup shredded cheese
-2 tbsp SPG All Purpose Seasoning
-1 tsp Texas Heat Pepper Sauce
▶Instructions:
1.Brown 1 lbs breakfast sausage in a large dutch oven or pot. Remove from the pot, drain, andreserve.
2.Finely chop the onion, bell pepper, jalapeno
3.Add butter plus the chopped onion and peppers to the pot. Sauté until the onion and peppers become translucent & tender.
4.Add back the cooked sausage and garlic. Cut or tear the corn tortillas into small strips, addonion & sausage mix (the corn tortillas soak up the extra liquids). Bring the mixture back up to a medium temperature.
5.Add 18 large, beaten eggs
6.Cook over medium-low – med heat until the eggs are fluffy and done
7.Warn flour tortillas on a griddle using a little butter on each side
8.Spoon burrito mixture plus shredded cheese into flour tortillas. Add Texas Heat Chipotle Pepper Sauce
9.Serve and enjoy!
Whether you're hosting a family brunch or impressing your friend at a gather ng these Texas-style breakfast taco will become a crowd favorite. Watch our video and master the art of making these delectable breakfast treats. Don't forget to subscribe to our channel for more mouthwatering recipe from SuckleBusters.
Rise and shine with our Easy Breakfast Tacos For more tantalizing recipes from SuckleBusters, make sure to subscribe to our YouTube Subscribe to SuckleBusters on YouTube: Explore our website for additional culinary delights:
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Thank you for watching our video: Easy Breakfast Tacos Recipe (Texas-Style) | SuckleBusters
South Texas Breakfast Taco
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How to Make Chicharrón en Salsa con Huevos (Pork Crackling & Eggs Breakfast Tacos are DELICIOUS)
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Sometimes on Sunday mornings we like to cook something extra special. Today we are making breakfast tacos filled with Chicharrón en Salsa con Huevos - aka Pork Cracklings with Eggs! This is a simple, easy to to make recipe that is packed with flavor and covered in salsa.
Austin-Style Breakfast Tacos in New York City || Fork Yeah: King David Tacos
As the bagel is to New York, the breakfast taco is to Austin. It's the morning meal of champions, the curer of hangovers, and a city-wide unifier. But as any Austin transplant will tell you, there’s a massive breakfast taco drought in New York City. Enter King David Tacos, an authentic Austin-style breakfast taco stand helmed by Austinite Liz Solomon. After working in advertising for years, she decided to change careers and dedicate her life to the pursuit of the perfect breakfast tacos. Following the mantra of the Austin breakfast taco, Liz stuffs flour tortillas with a simple yet superb mixture of egg-filled Tex-Mex bliss. Her latest and most popular taco, Mom’s Migas, uses a combination of tortilla chips, jalapeno rajas, and her mother’s salsa recipe all mixed in with fluffy, soft scrambled eggs. It’s pure Lone Star bliss.
Producer
Chas Truslow
Associate Producer
Phoebe Melnick
Camera Operators
Phoebe Melnick, Gunsel Pehlivan
Editor
Zachary Lapierre
Animator
Fredy Delgado
Graphics Art Director
Ted McGrath
Line Producer
Emily Tufaro
Production Coordinator
Sarah Barry
Senior Producer
Earl Jordan
Post-Production Supervisor
Daniel Byrne
Supervising Producer
Stasia Tomlinson
Creative Director
Tom O’Quinn
Executive Producer
Justin Lundstrom
Special Thanks
King David Tacos
Music:
“The Dirt Been Callin' Em Home” by Justin Tapp
00:02:02
“Flight to Nuyorica” by Leigh Gracie
00:57:17
“Roaming District” by Pierre Aviat
03:42:10
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