Texmexbreakfast Recipes

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.

Steps:

• In a medium sized cast iron skillet, brown the sausages.
• Pour the beaten eggs over the browned sausage, salt and pepper the eggs, and cover.
• Turn heat to low and let slowly cook until the eggs are set.
• Break the can of refried beans into small chunks and place around on top of set eggs.
• Cover and let heat up for about 3 minutes.
• With a spatula, spread the refried beans over the eggs until even (they're difficult to spread if you don't warm them first).
• Mix together the dressing and salsa and pour over the refried beans.
• Sprinkle cheese over all and put in the oven on 375 until the cheese melts.

Steps:

• In a large skilled cook the chorizo over medium heat until browned and done.
• Drain reserving 3 T.
• drippings, setting sausage aside.
• Return drippings to the pan and over medium heat saute the onions and garlic for 4-5 minutes.
• Add the chiles and stir well.
• Add the potatoes, reduce heat to medium low and cook for 20 minutes, stirring often.
• Add the tomatoes to heat through.
• Spoon onto plates, top with eggs and offer salsa at the table.
• Garnish with chopped cilantro and cheese if you wish.

Steps:

• In a bowl, whisk together egg whites and 2 tablespoons water; season with salt and pepper. In a nonstick skillet, heat oil over medium. Add egg mixture; cook, stirring with a heatproof rubber spatula, just until set, 2 to 3 minutes.
• Wrap stacked tortillas in a damp paper towel; microwave on high for 10 seconds. Dividing evenly, top one half of each tortilla with eggs, salsa, avocado, and scallions. Sprinkle with lime juice, and if desired, top with cilantro; fold and serve.