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Texas-Style Egg Tacos Yield: 12 (2 tortillas each) servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Applewood smoked bacon, diced | 8 oz. | 8 slices | ||||
| Red pepper, roasted | 4 oz. | 1 whole | ||||
| Jalapeño pepper | 2 oz. | 1 large | ||||
| Russet potatoes, 1/2-inch diced | 1 lb. | 2 medium | ||||
| Red onion, chopped | 4 oz. | 1 small | ||||
| Garlic, minced | - | 1 tsp. | ||||
| Flour tortillas, warmed | - | 24 (8- to 9-inch size) |
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| Eggs, beaten | 2 lb. 10 oz.* | 24 large | ||||
| Salt and pepper | - | To taste | ||||
| Smoked white Cheddar cheese, shredded | 12 oz. | - |
- DIRECTIONS
- » Crisp cook bacon; drain and reserve 3 tablespoons bacon drippings. Keep bacon warm.
- » Finely dice roasted red pepper; reserve.
- » Slice jalapeño pepper lengthwise; reserving half of seeds. Mince pepper.
- » Cook potatoes in reserved bacon drippings in nonstick skillet until golden brown, about 8 minutes.
- » Add onion and garlic; sauté 3 to 4 four minutes until soft.
- » Add peppers; sauté 1 minute.
- » Stir in bacon; keep warm.
- » Add eggs to pan. Cook and scramble eggs until firm throughout with no visible liquid egg remaining. Add salt and pepper to taste. Keep warm.
- » To serve, portion about 1/2 cup egg mixture onto each tortilla. Top with 1/2 oz. cheese. Roll up tortilla. Serve immediately.
- *If using frozen or liquid whole egg product.
- Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).