Texmexbreakfast Recipes

TEX-MEX BREAKFAST HAYSTACKS

Steps:

• Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside., Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining Tex-Mex seasoning., On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by 2/3 cupfuls into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm., On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness., To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.

TEX-MEX BREAKFAST

Steps:

• In a medium sized cast iron skillet, brown the sausages.
• Pour the beaten eggs over the browned sausage, salt and pepper the eggs, and cover.
• Turn heat to low and let slowly cook until the eggs are set.
• Break the can of refried beans into small chunks and place around on top of set eggs.
• Cover and let heat up for about 3 minutes.
• With a spatula, spread the refried beans over the eggs until even (they're difficult to spread if you don't warm them first).
• Mix together the dressing and salsa and pour over the refried beans.
• Sprinkle cheese over all and put in the oven on 375 until the cheese melts.