I'd presume most of us have a few "go to" recipes. Over time, we've found some things that everyone likes, especially all of our 13 grandkids...and their parents. Papa's Famous Breakfast Tacos is one of those recipes. Heck, I even use it as part of a diet program. It fits the low carb, moderate fat and protein dishes. Top it with a good salsa, and it's great. The kids love it, rolled in warm flour tortilla. I just say no to the carbs.
Where we live, breakfast tacos abound. It's amazing the variety and ingredients. Restaurants serve everything from Chorizo to brisket to pulled pork with eggs and cheese. Garnish with jalapeno's or picante or salsa, and any kind of tortilla, and you've got a hearty breakfast, or lunch, or snack, or supper, or...any reason whatsoever. It took a few attempts to get this recipe down, especially the part of crumbling the sausage. Here's what I do:
Ingredients:
• One pound roll of breakfast sausage. I prefer Jimmy Dean's regular sausage, or custom venison sausage.
• 18 Large eggs
• 8 ounces of fine-grated 4-blend Mexican cheese.
The process is really important. In a large cast iron skillet, break up the sausage and cover with just enough water to break up the sausage. It turns into a slurry. Turn the heat medium-high and stir the sausage as it cooks. The water will boil. While the sausage cooks, break all the eggs into a large enough bowl, and whip them to scramble. When the water boils out of the sausage, the meat will begin to sizzle in its fat. That's when you add the eggs and cut the heat back to medium. Scramble the eggs into the sausage and keep mixing, scraping and stirring and the eggs are fully scrambled and done.
Turn off the heat, remove the skillet from the burner and add all the cheese and mix well until the mix is fully blended.
Roll up three or four ounces of the taco mix into a warm flour tortilla, top it with salsa, or whatever you like...or leave it as is.
Tasty. And, it will surely be one of your new "go-to" dishes, especially if you have grandkids.
Or, even if you don't.
