Tex-Mex Breakfast Tacos or Burritos

This is quick and easy to make….great for Sunday night supper!

Cheat for E-Z Simple Breakfast Burrito: Crispy hash brown patty potatoes. The worst breakfast burritos I've had were like mush with no texture. I always start with crispy potatoes, then some kind of meat (bacon, sausage, ham, leftover taco meat, etc.), scrambled eggs, seasonings, and cheese.

Ingredients

1 roll (12oz) Jimmy Dean regular pork sausage

1/2 cup chopped onion

2 tablespoons taco seasoning

3 eggs

1/2 cup Taco Bell Salsa (mild)

1/4 cup fresh chopped cilantro, optional

Fresh ground black pepper (taste before you salt)

Soft flour tortillas

Old El Paso Super Stuffer taco shells

Spray large skillet with Pam and then sauté onion until tender; add sausage and with a spatula break up into small pieces.

Cook over medium heat until well done and then add taco seasoning and eggs, stirring and continue cooking until eggs are done.

Stir in salsa and cilantro until well mixed. Fill soft flour tortillas or taco shells and serve immediately.

Garnish:

Lettuce - Tomatoes - Green onion – Avocado – Cheddar cheese - Cilantro

Note: I spray a griddle with Pam and then heat the flour tortilla until hot, turning over a couple of times. To fill the tortilla, place the meat mixture in the middle and then fold up one end first and then both sides.

This recipe made 2 nice size burritos and 3 super tacos. If you use the 16-ounce roll of sausage, add one more egg.

Wanda's Country Kitchen

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