Sunrise Tacos

Name: Sunrise Tacos
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp butter or margarine; 1 cans (4-oz size) Old El chopped green chiles; 20 cocktail-size smoked link sausages (from 1-lb package); 6 eggs; 2 grape tomatoes; 454 grams bag refrigerated hash brown potatoes; 4 servings Pepper to taste; 8 small slices pepperoni; 59 milliliters Old El Thick n Chunky salsa; 4 servings Salt to taste; 57 grams 1/2 cup shredded Cheddar cheese; 4 servings Sour cream; 4 Old El Stand N taco shells (from 4.7-oz box); 4 slices turkey bacon

The recipe Sunrise Tacos is ready in approximately 55 minutes and is definitely an awesome gluten free option for lovers of Mexican food. One serving contains 565 calories, 26g of protein, and 37g of fat. For $2.26 per serving, you get a main course that serves 4. A mixture of hash brown potatoes, old el chiles, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Heat oven to 325F.

Equipment you will use

Oven

Heat taco shells as directed on box. Grease cookie sheet with shortening. Increase oven temperature to 400F.

Ingredients you will need

Taco Shells

Shortening

Equipment you will use

Baking Sheet

Oven

Place hash brown potatoes on cookie sheet; bake 35 minutes, stirring twice, until brown.

Ingredients you will need

Hash Browns

Equipment you will use

Baking Sheet

Oven

Meanwhile, in 12-inch skillet, cook sausages, pepperoni and bacon over medium-high heat until browned.

Ingredients you will need

Pepperoni

Sausage

Bacon

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Frying Pan

Remove from skillet; set aside. Wipe skillet clean with paper towel.

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Paper Towels

Frying Pan

In medium bowl, beat eggs with wire whisk. Stir in cheese, salsa, green chiles, salt and pepper. In same skillet, melt butter over medium heat.

Ingredients you will need

Salt And Pepper

Green Chili Pepper

Butter

Cheese

Salsa

Egg

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Frying Pan

Whisk

Bowl

Pour egg mixture into skillet; cook about 5 minutes, stirring frequently, until eggs are set but still moist.

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Egg

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Frying Pan

Divide cooked potatoes evenly onto 4 plates. Stand warm taco shells on top of potatoes. Divide egg mixture evenly into shells. Poke sausages into eggs to resemble sunrays.

Ingredients you will need

Taco Shells

Potato

Sausage

Pasta Shells

Egg

Cut each cooked bacon slice into lip shape; cut tomatoes in half. Using sour cream for glue and on outside of shells, arrange pepperoni for eyes, tomato half for nose and bacon for lips. If desired, garnish with additional cheese and sour cream.

Ingredients you will need

Cooked Bacon

Sour Cream

Pepperoni

Tomato

Cheese

Pasta Shells

Bacon

Equipment

Ingredients

Servings:

1Tbsp

butter or margarine 1cans

(4-oz size) Old El chopped green chiles 20

cocktail-size smoked link sausages (from 1-lb package)6

eggs 2

grape tomatoes 454grams

bag refrigerated hash brown potatoes 4servings

Pepper to taste 8small slices

pepperoni 59milliliters

Old El Thick 'n Chunky salsa 4servings

Salt to taste 57grams

1/2 cup shredded Cheddar cheese 4servings

Sour cream 4

Old El Stand 'N taco shells (from 4.7-oz box)4slices

turkey bacon

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.