|
Enjoy this recipe from Our Best Breakfast & Brunch Recipes.
Submitted by: Krista Marshall from Fort Wayne, IN
1 lb. mild or hot ground pork breakfast sausage
1 green pepper, finely chopped
3 to 4 tomatoes, chopped and divided
8 eggs, beaten
2 T. whipping cream
1 c. shredded taco-blend cheese, divided
salt and pepper to taste
8 taco-size flour tortillas
Optional: sliced avocado
In a large skillet over medium heat, brown sausage until no longer pink. Drain sausage and remove to a bowl, reserving one tablespoon drippings; set aside. In same skillet, sauté green pepper and half of tomatoes in reserved drippings until tender. In a large bowl, whisk eggs, cream, 1/3 cup cheese, salt and pepper. When pepper mixture is tender, reduce heat to low; add egg mixture and sausage. Cook over low heat, stirring constantly, until eggs are scrambled and cooked through, about 10 minutes. Fill tortillas with egg mixture. Top with remaining tomatoes, cheese and avocado, if desired. Makes 8 tacos. | |
|
|
In a large skillet over medium heat, brown sausage until no longer pink. Drain sausage and remove to a bowl, reserving one tablespoon drippings; set aside. In same skillet, sauté green pepper and half of tomatoes in reserved drippings until tender. In a large bowl, whisk eggs, cream, 1/3 cup cheese, salt and pepper. When pepper mixture is tender, reduce heat to low; add egg mixture and sausage. Cook over low heat, stirring constantly, until eggs are scrambled and cooked through, about 10 minutes. Fill tortillas with egg mixture. Top with remaining tomatoes, cheese and avocado, if desired. Makes 8 tacos. |
|
|