Best 5 Tex Mex Breakfast 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.

CHORIZO, POTATO, AND EGG BREAKFAST TACOS (TEX-MEX)

Steps:

• Peel and dice 3 medium baking potatoes. Pieces should be about what you would do for potato salad (about 1/2" cubed).
• Heat oil and brown potatoes. Season liberally with salt and pepper. Once the potatoes start to brown, reduce heat and cover. The idea is to have them lightly brown, but still soft. Add the sliced onions when you cover and reduce the temp to med-low. Stir occasionally. When done, set aside.
• The best chorizo is a kielbasa style (big fat links in natural skin). Remove from skin and chop up. Fry in skillet until done, drain and set aside. Reserve 2 tbl of the chorizo grease.
• Scramble the eggs in the reserved grease. Salt and pepper the eggs, and when almost set, add the potatoes and the chorizo.
• Fold the mixture together then cover and remove from the heat. Serve immediately on warm flour tortillas, toped with cheddar cheese and your favorite taco sauce.

TEX-MEX BREAKFAST SAUSAGE CUPS

Steps:

• Fry sausage and crumble.
• Generously spray vegetable oil on a muffin tin. Press biscuits into 5 holes to form a cup with edges extending out of top.
• Evenly divide crumbled sausage to each biscuit-formed cup. Beat egg with milk. Spoon 1 tablespoon of egg mixture over sausage. Add 1 tablespoon of salsa onto sausage. Top each with shredded cheese. To prevent any spills, place muffin tin on top of a cookie sheet pan while baking.
• Bake in a 350 degree oven for 17 minutes or until done.
• Note: Can be easily doubled. Purchase another 10.2 oz can of 5 biscuits. (The larger size only has 8 biscuits per can.) For best results use Grands size biscuits only.

TEX MEX BREAKFAST OMELET

Steps:

• 1. Dice peppers and sautee in skillet. Set aside.
• 2. Cover with glass lid and cook over low heat till egg starts to form around edges. Gently lift one side with a rubber spatula and let loose egg run underneath. Repeat this all around the sides.
• 3. Once egg is mostly firm, place peppers and cheese inside, and cover and cook till firmness desired.
• 4. Fold one side of omelet up over the center, then fold other side up and over. Top with remaining cheese and peppers, remove from heat and cover with lid for a few minutes to allow cheese to melt.

TEX-MEX STREET BREAKFAST TACO (SALLYE)

Steps:

• 1. Cook crumbled chorizo or breakfast sausage over medium heat. When cooked, drain and set aside.
• 2. Clean mushrooms with damp cloth.
• 3. Cut bell pepper and jalapenos into quarters and remove the core, seeds and membrane
• 4. Cut onions into quarters and peel
• 5. Wash and drain cilantro; remove stems keeping only the leaves. Set aside.
• 6. Coarsely dice the mushroom, pepper, and onions either by hand or in your food processor
• 7. Add oil or butter to a large heavy skillet (cast iron is perfect) over medium low heat. When oil is shimmering or butter is foaming, add the mushrooms, corn, bell and jalapeno peppers and onions and cook until tender (about 5 minutes) but not brown. Stir often with wooden spoon to avoid burning.
• 8. While veggies are cooking, break the eggs into a large mixing bowl, add the water and briskly whisk until frothy.
• 9. When veggies have reached the tender stage, pour the eggs over them and stir with wooden spoon to blend them together.
• 10. Add salt, pepper, cilantro leaves, chili powder and cumin to egg mixture and continue to stir with wooden spoon.
• 11. When eggs are cooked to your desired taste, remove from heat and mix the crumbled sausage into the egg mixture.
• 12. Prepare tortillas: Option 1 - Place up to 4 each on paper plate and cover with paper towel - microwave on high for about 20 seconds Option 2 - Place tortillas on hot griddle and cook for about 30 to 60 seconds per side
• 13. The best way to serve is to give each person a plate and let them build their own.
• 14. Be sure and furnish plenty of napkins.
• 15. Suggested accompaniments: https://www.justapinch.com/recipes/sauce-spread/salsa/nannys-salsa.html?p=1 https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/sallyes-guacamole.html?p=1 https://www.justapinch.com/recipes/drink/cocktail/acupulco-sunrise-sallye.html?p=24