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Tex-Mex Egg Soft Tacos
The breakfast sausage in this recipe is perfect for timid tongues, but if you have some adventurous spice-lovers in your family, try the hot Italian sausage instead.
March 3rd, 2009
Recipe by LeeAnne Wright
"These are great for my school lunches. My mom packed the filling and the wraps separately so that the wraps wouldn't get soggy, and I just heated them up at lunch in the cafeteria microwave. Very yummy."
Cailey, 13, Toronto
Servings
6Ingredients
- 6 eggs
- ¼ cup milk
- 1 tsp chili powder
- ¼ tsp salt
- 1 tbsp olive oil
- 8 plain breakfast sausages, or ¾ lb. spicy Italian sausage, removed from casings and crumbled
- 1 red pepper, seeded and diced
- ½ cup grated Tex-Mex style mixed cheese
- 6 large flour tortillas, warmed and kept covered until ready to use
- ¾ cup salsa, for serving
- 2 tbsp chopped cilantro (optional)
Directions
Whisk eggs in a mixing bowl. Add the milk, chili powder and salt and whisk well to combine. Set aside.
Heat a non-stick skillet over medium-high heat. Add the sausage and cook, stirring constantly to break up into bite-size pieces. When the sausage is brown add the peppers and cook, stirring, for 1 minute.
Add the eggs and cook until the eggs are just set. Sprinkle with the cheese, remove the skillet from the heat, and let rest for 20 to 30 seconds until the cheese melts.
Divide filling between the tortillas. Roll up the tortilla, burrito-style, and serve seam-side down. Top with salsa and garnish with cilantro.
Photography by Yvonne Duivenvoorden
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