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Brunch Egg Tacos Recipe
|Sausage links||5 , thinly sliced (Brown-And-Serve)|
|Finely chopped onion||1 Tablespoon|
|Eggs||4 , beaten|
|Light cream/Milk||1⁄4 Cup (4 tbs)|
|Rinsed seeded chopped canned green chili peppers||1⁄4 Cup (4 tbs)|
|Bottled taco sauce||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2124 Calories from Fat 1440
% Daily Value*
Total Fat 161 g246.9%
Saturated Fat 62.4 g311.8%
Trans Fat 4.4 g
Cholesterol 1210.6 mg403.5%
Sodium 4066.2 mg169.4%
Total Carbohydrates 68 g22.8%
Dietary Fiber 8.2 g32.8%
Sugars 6.3 g
Protein 95 g190.5%
Vitamin A 84.5% Vitamin C 266.1%
Calcium 67.4% Iron 61.9%
*Based on a 2000 Calorie diet
Cook onion in drippings till tender.
Combine eggs, cream or milk, 1/2 teaspoon salt, and dash pepper; pour into hot skillet.
Add sausage and chilies.
Cook, stirring gently, till set but glossy.
Spoon egg mixture into taco shells.
Pour taco sauce over each; top with some of the cheese.
Heat in 8x8x2-inch baking pan in 350° oven for 10 minutes.