When the gang’s all home for the
holidays, having a few hearty breakfast recipes will definitely come in
handy. These Cheesy Egg and Potato Breakfast Tacos fit the bill in my book. All you
need is a few simple ingredients on hand, and they're so easy to put
together. Topping the tacos with a bit
of avocado makes them extra yummy!
Cheesy Egg and Potato Breakfast Tacos
ingredients
· 8 refrigerated corn
tortillas
· 5 Tbsp. olive oil,
divided
· 1 pkg. Simply Potatoes
refrigerated diced potatoes with onions
· Kosher salt and
freshly ground black pepper
· 8 large eggs
· ⅓ cup salsa (your favorite salsa e.g. tomatillo), plus more for
garnish
· ⅔ cup shredded jack or mozzarella cheese
· 4 scallions, thinly
sliced (1 cup)
· 12 dashes hot sauce,
plus more for garnish (optional)
· 1 large ripe avocado,
thinly sliced
· Sour Cream, for
garnish (optional)
Preparation
Turn gas to
medium-high heat. Cook tortillas on a non-stick skillet until charred in a few
spots, about 30 seconds per side (be careful not to let tortillas burn.) Once
charred, nestle tortillas in a cloth dish towel to keep warm and set aside.
Meanwhile, add 3
tablespoons of oil to a large non-stick skillet over medium- high heat. When it
simmers, add potatoes, season with salt and pepper, and cook according to
package directions. When potatoes are ready, remove from pan and set
aside.
Meanwhile, place eggs
in a medium bowl and quickly break up egg yolks with a whisk. Stir in salsa, ½
cup of cheese, scallions, hot sauce (if using). Season with salt and pepper and
whisk until smooth. Wipe out skillet potatoes were in and return to medium
heat; add remaining 2 tablespoons oil. Add egg mixture and cook stirring
occasionally until just set, about 4 minutes. Remove from heat, add remaining
cheese, cover and sit until eggs are cooked to desired doneness and cheese is
melted.
Divide eggs and
potatoes among charred tortillas. Top with avocado and finish with additional
salsa or sour cream, if using. Serve immediately.
Delicious Prosciutto and Egg Biscuit Cups will make the perfect Christmas morning breakfast for
my gourmet Italian crowd! They're also
so easy make and with the added spinach and mozzarella, I'm sure to please my
hungry family!
ingredients
preparation
Prosciutto and Egg Biscuit Cups
ingredients
·
Nonstick cooking spray
· 6 thinly sliced pieces of prosciutto (about 3-oz.)
· 1 can (8-oz.) refrigerated buttermilk biscuits
· 1/3 cup defrosted frozen spinach
· 2 jarred roasted bell peppers, finely chopped
· 6 large eggs
· 1/3 cup shredded Mozzarella cheese (about 1 1/2 oz.)
· Sour cream, for serving (optional)
· Salad, for serving (optional)
preparation
Heat oven to 350°F and arrange rack in the middle. Coat 6 jumbo
muffin well or 6 (6 oz.) heatproof ramekins or cups with cooking spray.
Separate biscuit dough into 6 pieces then place 1 in each muffin
cup. Press the dough two-thirds of the way up sides of muffin wells. Lay one
piece of prosciutto on top of each biscuit dough piece, allowing the ends of
each prosciutto piece to stick out of the muffin well. Divide spinach then
peppers and cheese among muffin wells and finally crack an egg over the top of
each.
Bake until egg whites are set, about 20 to 25 minutes. Run a
butter knife around muffin wells to loosen. Serve immediately, with a dollop of
sour cream and/or salsa, if using.
ciao! fabiana
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