*  Exported from  MasterCook  *
 
                        KATHY PITTS' BREAKFAST TACOS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Mexican                          Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Potato, boiled and cut
                         -into chunks or grated
    4       sl           Bacon
    4                    Eggs, lightly beaten
    4                    Flour tortilla
 
   Place bacon in a cold pan, and cook until almost
   crisp.  All the fat should be rendered.  Remove bacon
   from pan, and drain.
   
   Place potato chunks in the pan, and cook, turning
   occasionally, until well browned and crisp.  Cut bacon
   into 1 inch pieces, and add to potatoes. Immediately
   pour eggs over the potato/bacon mixture, and cook,
   stirring frequently, until soft-scrambled.
   
   Spoon mixture into heated flour tortillas, and roll or
   fold.
   
   Serve with pico de gallo, hot sauce, chopped cilantro,
   jalapeno peppers to be added as desired.
   
   In actuality, the filling can be darn near anything
   you have handy (eggs optional).  Leftover fajitas are
   great, as is Mexican-style chorizo (which makes the
   greasiest breakfast tacos known to man, if you don't
   drain the cooked chorizo mixture VERY well before
   adding the eggs). Cheese may be added to the mixture,
   or sprinkled on the cooked ingredients before rolling.
   
   Kathy in Bryan, TX
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving