Salsa Egg Tacos Food

SALSA EGG TACOS

Steps:

• In a medium bowl, whisk together eggs until combined. Add salt and pepper and 1/4 cup grated cheese. Heat a medium nonstick skillet over medium-high heat, and add butter. When butter has melted, add the egg mixture, and cook about 30 seconds. Add salsa to pan, slowly stirring the egg mixture to scramble it as it cooks, about 1 minute. Immediately remove from heat.
• Fill taco shells with egg mixture, and top with the remaining cheese, lettuce, sour cream, and tomatoes. Serve with tortilla chips or black beans, if desired.

SUNNY'S SALSA EGGS

Steps:

• Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
• Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.

EGG SALAD TACOS

Steps:

• In a bowl, combine the first five ingredients. Stir in eggs, cheese and onion. Line each taco shell or slice of bread with lettuce; fill with egg salad. Top with additional salsa or taco sauce if desired.

BACON AND EGG TACOS

Steps:

• Whisk eggs together in a bowl; stir in bacon.
• Melt butter in a skillet over medium heat. Add egg mixture; cook and stir until eggs are completely set, 2 to 3 minutes. Stir in American cheese, salt, and pepper.
• Wrap tortillas in damp paper towels; microwave until warmed through, 30 seconds to 1 minute.
• Spoon 1/4 cup egg mixture into the center of each tortilla; fold sides to cover. Serve with salsa.

SAUSAGE AND EGG BREAKFAST TACOS RECIPE BY TASTY

Steps:

• Layer the potatoes on the bottom of a greased slow cooker.
• Add the sausage, green bell peppers, onion, and spinach.
• In a large bowl or measuring cup whisk together the eggs, garlic powder, salt, pepper, and milk.
• Pour egg mixture over the potatoes, sausage, and vegetables. Top with cheddar cheese.
• Cover and cook on low for 6-8 hours
• Carefully remove lid and serve filling on a tortilla and add salsa.
• Enjoy!

BACON 'N' EGG TACOS

Steps:

• In a bowl, beat the egg; add bacon. melt butter in a skillet over medium heat. Add egg mixture; cook and stir until the eggs are completely set. Stir in the cheese, salt and pepper. Spoon 1/4 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.

BRUNCH EGG AND SAUSAGE SOFT TACOS

Steps:

• Cook the sausage meat with green onions in a skillet until browned; drain fat and transfer to a bowl; set aside.
• In a bowl mix/whisk together the eggs with jalapeno pepper, whipping cream, salt and pepper.
• Melt the butter in the same skillet over medium heat; add in the egg mixture; cook without stirring until the eggs begin to set on the bottom.
• When the eggs start to set sprinkle the cream cheese cubes over the egg mixture.
• Place a spatula across the bottom of the skillet to lift the eggs so that the uncooked will flow underneath; cook until eggs are set but not overcooked.
• Divide and sprinkle about HALF of the shredded cheddar cheese onto each tortilla.
• Divide and top with the egg mixture, then cooked sausage meat.
• Then sprinkle with the remaining half of the grated cheddar cheese.
• Fold tortillas over the filling.
• If desired you can place the tortillas on a baking sheet, cover loosley with foil, then warm slightly in oven.
• Serve with sour cream and salsa.
• Delicious!

CHORIZO AND SCRAMBLED EGG BREAKFAST TACOS

Steps:

• Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
• Whisk eggs and 2 tablespoons cilantro in medium bowl.
• Season with salt and pepper.
• Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes.
• Add green onions and sauté 2 minutes.
• Add egg mixture and stir until very softly set, about 1 minute.
• Remove egg mixture from heat.
• Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half.
• Serve with sour cream and hot sauce, if desired.

EASY EGG TACOS

Steps:

• In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
• In a small bowl or measuring cup, whisk eggs, salt and pepper.
• Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
• Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.