Breakfast Tacos
- 1 lb of cheap bacon
- 1 lb breakfast sausage
- 1 large onion, diced small
- 1 cup diced bell pepper
- 12 eggs
- package of Fajita sized flour tortillas
- 4 oz of Shredded Cheese
- Salt & Pepper
- 1/2 bag of frozen southern hash browns (if you want to make it go further)
- Freezing: Press and Seal & Freeze bags Quart.
In a large skillet cook
bacon until brown on Med-High, then press with paper towel to remove grease
from bacon. Pour grease in a bowl.
In the same skillet brown sausage Med-High, breaking it up in tiny pieces as it cooks. Pour sausage in a strainer to remove grease.
In the same skillet on Med to Med-High, cook Onion, bell pepper and hash browns. If needed add a few tablespoons of bacon grease. Pour into a bowl.
In the same skillet scramble the eggs Med-High, stir while cooking until almost all the way cooked. Don't over cook the eggs. Remove from heat. Add crumbled bacon pieces, sausage and onion mixture. Sprinkle cheese over and stir all together. Add salt and pepper to liking.
If serving, serve immediately. If freezing let mixture set and cool a little.
To freeze: Pull out a square piece of press and seal and turn sticky side up. Put 3 spoonfuls of mixture in middle of tortilla. Tightly tuck on side, and then roll up on the other side. I poke mixture in a little on open ends. At on corner lay taco on press and seal. Roll the light corner over the top of taco. At the ends of taco, press down and out to seal the ends, then bring ends over the top of taco. The roll the rest of taco in wrap. Once tacos are all rolled, put in a freezer bag and remove air. These will store for 3 months.
Microwave to cook frozen taco: unwrap taco and rewrap loosely. Cook for a 1 1/2 minutes, flipping half way through.
For a crowd: This is a big hit for our Teachers' Breakfast events. Since I need ALOT, I cook up in advance. Double the recipe and roll in Foil then put in Freeze bags. The morning needed I warm them in the oven from 30 minutes to hour at 350, having a flat layer on oven racks. To serve, I put them in my roaster oven set at 350 to keep warm. Teachers' asked us to serve with Salsa!
Love, Aunt Tiffine
In the same skillet brown sausage Med-High, breaking it up in tiny pieces as it cooks. Pour sausage in a strainer to remove grease.
In the same skillet on Med to Med-High, cook Onion, bell pepper and hash browns. If needed add a few tablespoons of bacon grease. Pour into a bowl.
In the same skillet scramble the eggs Med-High, stir while cooking until almost all the way cooked. Don't over cook the eggs. Remove from heat. Add crumbled bacon pieces, sausage and onion mixture. Sprinkle cheese over and stir all together. Add salt and pepper to liking.
If serving, serve immediately. If freezing let mixture set and cool a little.
To freeze: Pull out a square piece of press and seal and turn sticky side up. Put 3 spoonfuls of mixture in middle of tortilla. Tightly tuck on side, and then roll up on the other side. I poke mixture in a little on open ends. At on corner lay taco on press and seal. Roll the light corner over the top of taco. At the ends of taco, press down and out to seal the ends, then bring ends over the top of taco. The roll the rest of taco in wrap. Once tacos are all rolled, put in a freezer bag and remove air. These will store for 3 months.
Microwave to cook frozen taco: unwrap taco and rewrap loosely. Cook for a 1 1/2 minutes, flipping half way through.
For a crowd: This is a big hit for our Teachers' Breakfast events. Since I need ALOT, I cook up in advance. Double the recipe and roll in Foil then put in Freeze bags. The morning needed I warm them in the oven from 30 minutes to hour at 350, having a flat layer on oven racks. To serve, I put them in my roaster oven set at 350 to keep warm. Teachers' asked us to serve with Salsa!
Love, Aunt Tiffine
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| Breakfast Taco Recipe |
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