Back to my OCD-themed mania.
I entered this recipe after making these tacos for a crowd—-my family at Christmas one year. I have written by the recipe that I received a “cheap” prize package. I have no recollection except I might have gotten the stuffed animal-type egg creature that is in our toy box.
Chipotle Breakfast Tacos for a Crowd
A great brunch item for a “make your own” buffet.
1 lb. chipotle sausage (J.C. Potter recommended)*
1 small onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
4 small new potatoes
8 farm fresh eggs, beaten
Salt and pepper
12 corn tortillas
1 c. marble jack cheese, grated
Salsa on the side (optional)
Brown and crumble sausage in a large skillet. When sausage is just browned, add onion, bell pepper, and garlic. Cook for another 4-5 minutes until onions are tender.
Wash and scrub new potatoes. Place in a covered microwaveable dish and microwave on high for 5 minutes. When cool enough to handle, chop into ½ inch pieces. Set aside.
Lower heat on skillet to lowest setting and add eggs and potatoes. Season with salt and pepper.
Heat tortillas in microwave for 20 seconds. To assemble tacos, place about 1/3 c. meat and egg mixture in tortilla, sprinkle with cheese, fold over and serve with salsa on the side.
*Note: If you can’t find chipotle sausage, use regular breakfast sausage and add a bit of chipotle powder.
This is a very versatile recipe. Case in point—the last time I made these, I hadn’t been to the store for a while. I didn’t have any onions, but I did have a shallot. I didn’t have any fresh bell peppers, but I did have a dried guajillo . I didn’t have corn tortillas, but I did have flour. We still had breakfast!
I also won a year’s supply of eggs for another recipe sponsored by this same egg company. To see that recipe, click here. That recipe was truly one inspired by what was only on hand; I was using everything from the garden.