Egg Taco Recipes

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.

Steps:

• Brown the ground beef and onions, and add the taco seasoning.
• Take one egg roll wrapper and add 1/8 of the beef mixture in a line, diagonally from one corner to the other to make rolling the egg roll easier. Top with a 1/2 tbsp of cheese. Roll up like an egg roll. (See egg roll packaging for detailed directions on how to roll your egg rolls).
• Repeat with the rest of the egg roll wrappers.
• Pour egg substitute into shallow bowl and dip all of the egg rolls, coating evenly. Place on cookie sheet that's been sprayed with nonstick cooking spray (very important!).
• Bake at 375°F for 20 minutes or until light brown and crispy.
• Better than deep fried and just as crispy!
• You can add many different fillings: chicken or cabbage and green onions for Chinese egg rolls, etc.
• Note: I find the egg roll wrappers in the produce section, where they have the dressings and foods like tofu and the like.

Steps:

• In a skillet cook the bacon until crisp; remove to a plate (you may drain the fat or leave a few tablespoons in the skillet and omit the butter).
• In a bowl whisk the eggs with cream, baking powder, salt and pepper until well combined, then add in the cooked bacon.
• Heat 2 tablespoons butter over medium-high heat until sizzling.
• Pour the egg mixture into the skillet and cook until almost firm but still slightly watery.
• Add in the cheese and cook gently stirring until the eggs are just cooked and the cheese has melted.
• Spoon about 1/4 cup or a little more down the center of each warm tortilla, then sprinkle a small amount of green onions (if using) over the egg mixture.
• Fold the sides of the tortilla over the filling.
• You may place the rolled tortillas in a baking dish, cover with foil and keep warm in the oven until ready to serve.
• Serve with salsa.

Steps:

• Make 2 cups of frozen hash browns according to package directions. Mid-way through cooking, toss potatoes with Fiesta Seasoning Oil. Set cooked potatoes aside.
• In a small microwave safe bowl heat 1 cup nacho cheese sauce, set aside.
• Make naked egg shells:.
• Heat oven to 400°F Into a medium bowl crack eggs making sure not to break yorks. Liberally coat a 12-inch skillet with cooking spray. Heat skillet over medium-high. Carefully pour eggs into skillet, spacing out evenly; cook eggs undisturbed until egg whites bubble and begin to become opaque 2 to 3 minutes. Transfer skillet to heated oven. Cook until eggs are cooked in the center but not well done 6 to 8 minutes. Using a towel to protect your hand remove skillet from oven.
• Loosen edges of eggs from pan with a silicone spatula. Invert eggs onto a cutting board. Using a 4 1/2 - inch round pastry cutter, or a sharp knife and a small plate, cut two rounds from the cooked eggs.
• Dividing between both Copycat Taco Bell Naked Egg Tacos; fill with Fiesta Potatoes, warmed nacho cheese sauce, and shredded cheddar cheese. Top with pico de gallo if desired.