Sunrise Taco Recipes

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SUNRISE TACOS



Sunrise Tacos image

Old El Paso® Prize-Winning Recipe Start the day with a smiling Stand 'N Stuff™ taco breakfast and you'll have a sunny day, too!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 4

Number Of Ingredients 14

4 Old El Paso™ Stand 'N Stuff™ taco shells (from 4.7-oz box)
1 bag (1 lb) refrigerated hash brown potatoes
20 cocktail-size smoked link sausages (from 1-lb package)
8 small slices pepperoni
4 slices turkey bacon
6 eggs
1/2 cup shredded Cheddar cheese (2 oz)
1/4 cup Old El Paso™ Thick 'n Chunky salsa
1/2 can (4-oz size) Old El Paso™ chopped green chiles
Salt to taste
Pepper to taste
1 tablespoon butter or margarine
2 grape tomatoes
Sour cream

Steps:

  • Heat oven to 325°F. Heat taco shells as directed on box. Grease cookie sheet with shortening. Increase oven temperature to 400°F. Place hash brown potatoes on cookie sheet; bake 35 minutes, stirring twice, until brown.
  • Meanwhile, in 12-inch skillet, cook sausages, pepperoni and bacon over medium-high heat until browned. Remove from skillet; set aside. Wipe skillet clean with paper towel.
  • In medium bowl, beat eggs with wire whisk. Stir in cheese, salsa, green chiles, salt and pepper. In same skillet, melt butter over medium heat. Pour egg mixture into skillet; cook about 5 minutes, stirring frequently, until eggs are set but still moist.
  • Divide cooked potatoes evenly onto 4 plates. Stand warm taco shells on top of potatoes. Divide egg mixture evenly into shells. Poke sausages into eggs to resemble sunrays.
  • Cut each cooked bacon slice into lip shape; cut tomatoes in half. Using sour cream for glue and on outside of shells, arrange pepperoni for eyes, tomato half for nose and bacon for lips. If desired, garnish with additional cheese and sour cream.

Nutrition Facts : Calories 700, Carbohydrate 47 g, Cholesterol 395 mg, Fat 5, Fiber 4 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 5 g, TransFat 2 g

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