Breakfast Tacos Recipe

Name: Breakfast Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 soft shell flour tortillas (purchase in refrigerator section) LARGE size; 1 pound mild cheddar cheese, shredded; 1 pound Monterey Jack cheese, shredded; 2 lbs. Mexican sausage (warm Italian sausage can be substituted); 10 lg. Large eggs; 2 tbsp. chili pwdr; 1 c. warm picante sauce; 1 c. lite lowfat sour cream; 2 teaspoon salt; 1 teaspoon white pepper

Servings: persons

1
Separate tortillas and let set till room temperature.
2
Remove casing from sausage.
3
Cook in large skillet till golden.
4
Mash and add in 1 c. picante sauce, 2 Tbsp.
5
Worcestershire sauce, 2 Tbsp.
6
chili pwdr.
7
Simmer, drain, blot dry with paper towel.
8
In large mixing bowl, add in 6 Large eggs aand 4 additional whites.
9
Whisk nd add in lowfat sour cream, salt, pepper.
10
(Optional dash of warm picante sauce.)
11
Pour mix into large skillet (preheated and buttered).
12
Cook as scrambled Large eggs.
13
Remove, place on paper towel to absorb moisture.
14
Lay tortillas flat and sprinkle with sausage, Large eggs and cheese according to taste.
15
Roll up and place in aluminum foil.
16
Heat oven to 350 degrees.
17
Cook 30 min or possibly till cheese melts.
18
(May store up to 2 days in refrigerator before serving.)

2477

kcal

Calories

114

Fat

236

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 soft shell flour tortillas (purchase in refrigerator section) LARGE size, 1 pound mild cheddar cheese, shredded, 1 pound Monterey Jack cheese, shredded, 2 lbs. Mexican sausage (warm Italian sausage can be substituted), and more.

Yes, Breakfast Tacos Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!