taquito brunch skillet
(1 rating)
If you like, you can crack eggs on top of the hot mixture and cover to cook them sunny side up.Source unknown
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(1 rating)
yield
4 to 6
Ingredients For taquito brunch skillet
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2 Tbspolive oil or butter
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2 cpotatoes cut into 1/2 inch cubes, fresh or precooked
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1 cfresh diced onions
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10beef or chicken tacquitos, such as el monterey, thawed and diced in 1/2 inch pieces
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1/2 cdiced celery
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1/2 cthick and chunky red salsa
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1/4 cdiced black olives
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2eggs
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1 cthree cheese shredded mexican blend
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fried onion topping, bacon bits or chopped fresh cilantro, optional
How To Make taquito brunch skillet
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1Heat oil in a large skillet over medium-high heat.
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2Add potatoes and onions; Fry for two minutes, or until potatoes are soft and onions are translucent. Add diced tacquitos, potatoes, celery, salsa and black olives. Cook until heated through.
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3Break eggs into a bowl and whisk. Add cheese to the bowl and mix well. Pour the mixture into the skillet. Cook until the eggs are done. Serve at once, garnished with fried onions, bacon bits or chopped cilantro.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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