Breakfast Tacos

My family loves tacos for breakfast.  We will make these at least once a month.

Serves 4 adults and one hungry 4 year old.

12 to 18 eggs

1 lb sausage, or ham or bacon

Shredded Cheddar 16 oz

Sour cream

Tomatoes chopped

Chalula hot sauce

Corn tortillas 

Cook choice of meat... can even use leftover chicken or roast.

In same skillet add eggs and cool on medium just until done throughout. 

Heat corn tortillas in another skillet while cooking eggs. 3 to 4 at a time or whatever fits your skillet.  You want them warmed through and just starting to lightly brown. You might need to flip them a couple times. 

When you take corn tortillas off of the pan fold them in half and stack under foil covered plate to keep warm. 

Serve tacos with egg and meat filling,  cheese, salsa, sour cream, or any other desired toppings.

I will some times fry home fried potatoes and add to the egg mixture, or add some left over Spanish rice or black beans.

Add any ingredients your family might especially like. (Avocado,  guacamole, peppers, onions, etc.)

Sausage, Kale and white bean soup

 

I make this in a 6 to 8 quart enamel dutch oven. 

Serves 6 to 8

ingredients 

1 lb. Mild Italian Sausage

1 lb. Turkey kielbasa 

1 bunch Kale 

1 cup shredded carrot

1 large green pepper chopped

1 large onion or 2 medium 

2 cans white beans drained

1 32oz. Chicken broth

20 oz. Water

2 tb. Chicken bullion

3 tb garlic

Salt and pepper

1/4 tsp chili pepper flakes

Saute vegetables (not kale),  Sausage, kielbasa, in soup pot until cooked through.

Add broth, seasonings, and water. 

Bring to boil,  and add chopped Kale and beans.

Simmer 15 min until vegies tender.

Serve with crusty bread like a good Sourdough loaf, or garlic bread.

Great on this cold Oklahoma day here where it is 22 degrees...

Hope you enjoy.

Brat.