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Catalog <<
TEXAS BREAKFAST TACOS |
Ingredients
- 0.33 cup Milk ;approx
- 0.25 teaspoon Salt
- 1.00 cup Cottage Cheese or Tofu
- 0.50 cup Rolled Oats
- 0.50 teaspoon Vanilla
- 0.50 teaspoon Baking Soda
- 4.00 each Eggs
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* 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.
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~----------------- 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.
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Servings: 4 |
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| TEXAS BREAKFAST T... |
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Ingredients: 7
Servings: 4
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