Asiantex Mex Breakfast Recipes

TEX-MEX BREAKFAST HAYSTACKS

Steps:

• Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside., Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining Tex-Mex seasoning., On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by 2/3 cupfuls into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm., On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness., To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.

30 BEST TEX-MEX RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Tex-Mex dish in 30 minutes or less!

ASIAN/TEX-MEX BREAKFAST

Steps:

• Boil the potatoes for approximately 6-12 minutes (or until soft). Meanwhile, slice the green onions/cilantro and prep the crispy onions.
• To prep the crispy onions; slice the onion very thinly (if you have a mandolin, I would reccomend using it) and coat with flour. Heat a small pan filled with the one cup of oil. Add the floured onion slices and cook until they possess a deep brown color.
• Meanwhile; heat a large pan with the 1-3 cups oil for the begedil.
• Remove the cooked potatoes fro the water once done, and place in a large mixing bowl. Smash until it holds the consistancy of mashed potatoes (chunks may be left in). Add the remaining ingredients from the "Begedil" section above, and stir until the potatoes have a slightly creamy texture.
• Drop spoonfuls of the begedil into the hot oil pan and fry until golden-brown on either side.
• Cook the eggs to your liking (over easy goes best, but if your particularly abject to such a prospect than any way but scrambled will do).
• Top with a decent dollop of sour cream and sriracha (as much as you desire).

SHERRY BEEF

Steps:

• Mix all ingrendients together in a covered casserole dish (except for the mushrooms that you will need to add the last hour of cooking).
• Bake in a preheated 325 degree oven for 3 hours.
• Add sliced, fresh mushrooms during last hour of cooking.
• Serve over prepared Kluski or Reame's noodles.
• 2ND OPTION: Instead of baking in an oven, you can also prepare this in a Crock Pot and cook on LOW for 8 hours (adding the mushrooms during the last hour.) Serve over prepared noodles, as per recipe, when done.
• NOTE: To make the gravy a bit thicker, take 1 tablespoons flour and mix with 1 tablespoons water, then add in when you add the mushrooms and be sure to stir well.
• YUM! :).

TRADITIONAL MIGAS

Steps:

• Melt butter in large skillet.
• Add Tabasco into eggs and pour into skillet.
• Add onion and green pepper.
• Stir.
• When eggs are almost set, add cheese.
• Turn heat to lowest setting, add tostados and finish cooking.

TEX-MEX BREAKFAST

Steps:

• In a medium sized cast iron skillet, brown the sausages.
• Pour the beaten eggs over the browned sausage, salt and pepper the eggs, and cover.
• Turn heat to low and let slowly cook until the eggs are set.
• Break the can of refried beans into small chunks and place around on top of set eggs.
• Cover and let heat up for about 3 minutes.
• With a spatula, spread the refried beans over the eggs until even (they're difficult to spread if you don't warm them first).
• Mix together the dressing and salsa and pour over the refried beans.
• Sprinkle cheese over all and put in the oven on 375 until the cheese melts.

TEX-MEX SCRAMBLE

Steps:

• Cook the chorizo sausage in a big skillet over medium-high heat for about 5 minutes or until browned; break sausage up so that it is crumbled.
• Add in green onions and garlic; saute/stir for 2 minutes or until vegetables are tender; at this point, I drain some of the excess drippings.
• In a mixing bowl, add eggs, water, salt, and pepper; whisk to combine.
• Lower heat to medium; Add egg mixture to skillet; let set for 20 seconds.
• Cook and stir 3-4 minutes or until light and fluffy.
• Add cheese and cilantro; stir to blend.
• Transfer mixture to serving plates or use as filling for a flour tortilla; add a dollop of sour cream on top if desired.

TEX-MEX BREAKFAST SCRAMBLE

Steps:

• Serves 2.
• Ingredients.
• 2 tablespoons Canola Oil, divided.
• 1/4 cup onion, chopped.
• 1/4 green bell pepper, chopped.
• 1 cup baby spinach.
• 1/4 cup chorizo, cubed.
• 4 eggs.
• 1/8 cup 1% milk.
• 1/4 teaspoon garlic powder.
• 1/4 teaspoon paprika.
• black pepper.
• Heat 1 tablespoon of oil in a large pan.
• Add onion. Saute until translucent.
• Add green pepper. Saute for 2 minutes.
• Add chorizo and baby spinach. Saute for 2 minutes.
• Whisk together eggs and milk in a bowl.
• Add last tablespoon of oil to hot pan. Allow to heat. Pour in egg mixture.
• Add spices.
• Cook until eggs are desired firmness.