Tex Mex Breakfast Sliders 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.

TEX-MEX BREAKFAST SLIDERS

Steps:

• Heat oven to 350°F.
• Slice Hawaiian rolls in half, but do not separate the rolls; place bottom halves in ungreased 13x9-inch (3-quart) baking dish. Set aside.
• Spray 8-inch skillet with cooking spray. In medium bowl, beat eggs and milk with whisk until well combined. Scramble egg mixture in skillet over medium heat until nearly set. Stir in green chiles. Set aside.
• In another 8-inch skillet, cook chorizo over medium-high heat, stirring frequently, until cook through.
• Spoon scrambled eggs onto Hawaiian rolls. Top with cooked chorizo. Place cheese evenly over tops of sandwiches. Top sandwiches with top halves of rolls.
• In small bowl, stir together melted butter and taco seasoning mix. Spoon over sandwiches. Cover tightly with foil. Bake 20 minutes.