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Sunrise Tacos
Sunrise Tacos
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Prep Time:
55 minutes
Total Time:
55 minutes
Start the day with a delightful Stand 'N Stuff™ taco breakfast for a sunny start to your day!
Ingredients:
  • 4 taco shells from 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • 1 bag (1 lb) refrigerated hash brown potatoes
  • 20 cocktail-size smoked link sausages (from 1-lb package)
  • 8 small slices pepperoni
  • 4 slices turkey bacon
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/4 cup thick & chunky salsa
  • 1/4 cup from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon butter or margarine
  • 2 grape tomatoes
  • Sour cream
Instructions:
  • Preheat the oven to 325°F. Follow the directions on the taco shell box to heat them up. Grease a cookie sheet with shortening. Raise the oven temperature to 400°F. Spread hash brown potatoes on the greased cookie sheet; bake for 35 minutes, stirring twice, until golden brown.
  • In a large skillet, brown sausages, pepperoni, and bacon over medium-high heat. Once browned, remove from the skillet and set aside. Use a paper towel to wipe the skillet clean.
  • In a medium bowl, whisk together eggs, cheese, salsa, green chiles, salt, and pepper until combined. Heat butter in a skillet over medium heat, then pour in the egg mixture. Cook for about 5 minutes, stirring often, until eggs are cooked but still slightly creamy.
  • Spread the cooked potatoes evenly on 4 plates. Place warm taco shells on top of the potatoes. Fill the shells evenly with the egg mixture. Insert sausages into the eggs to create a sunray effect.
  • 1. Cut the cooked bacon slices into lip shapes and halve the tomatoes. 2. Use sour cream to attach the pepperoni for eyes, tomato half for nose, and bacon for lips onto the shells. 3. Optionally, top with extra cheese and sour cream for garnish.

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