Chorizo Scrambled Egg Breakfast Taco

Growing up in a Portuguese family, I have many many memories of traditional Portuguese dishes that my mom cooked for us.   Many of the recipes included one of my all time favorite sausages, Linguica.  When I was sent this hispanic recipe for Chorizo Scrambled Egg Breakfast Taco, it brought me back to the many times my mom would cook breakfast for dinner......scrambled eggs, linguica (similar to chorizo), toast and milk.  

IMUSA is a leader in Hispanic cookware and they invited me to share their recipe with you all!  If you think you will be feeding a crowd over this upcoming holiday break, you might want to try this delectible dish... 

Chorizo Scrambled Egg Breakfast Taco

Ingredients

• 6 eggs
• 1 tablespoon olive oil
• 2 chorizo links (about 7 ounces)
• 1 medium onion
• 1 cup cilantro, divided
• 1 medium tomato
• 1 cup sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon salt
• 1 cup sharp cheddar
• 10-12 corn flour tortillas
• Chipotle Tabasco (suggestion for topping)

Preparation

1. Mix sour cream, lime juice, and salt in a bowl and put aside.
2. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in IMUSA tortilla warmer or aluminum foil and set aside.
3. In an IMUSA non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo
4. Cook for 5-6 minutes until chorizo is browned.         
5. Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time.
6. Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.
7. Allow your guests to assemble their own breakfast tacos

Photo and recipe courtesy, www.imusausa.com !

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Dairy Bowl and Pepper Jack Egg White Frittata

We have dairy on the mind here at home, in more ways than one.  The kids are bonding with their soon to be county fair calves.  Heading down to the barn every day after school to practice leading the little calves around on halter and also to pet and brush their furry, fast growing friends.  Soon these calves will be what I call "Lap Cows"....cows that want you to sit in THEIR laps and cuddle.

We also returned home from attending the California State Holstein Association annual convention, which was held in Stockton this year.  Super Bowl was not the only 'Bowl' on our minds this past weekend.  Bryce with his team mates, from our local Redwood Empire Holstein Club, competed in the novice division of Dairy Bowl.  This is where the teams compete against each other, clicking their individual buzzers as fast as they can to answer various dairy related questions.  Such a fun time!

And lastly, healthy eating is on my mind after the holiday mayhem.  And this egg white pepper jack frittata might be on the menu for dinner tonight!

Recipe and photo courtesy of National Dairy Council.

Pepper Jack Egg White Frittata

Ingredients:

• 1 quart liquid egg whites
• 1 (8-ounce) package frozen chopped spinach, thawed, squeezed
• 1/4 cup red bell pepper, washed, stemmed, cored, diced
• 1/2 cup Pepper Jack cheese, shredded

Directions:

1. Preheat oven to 350°F. Coat a 10-inch oven-safe skillet with cooking spray.
2. Combine all ingredients in a large bowl; stir until combined.
3. Pour egg mixture into prepared skillet; bake for 15 to 18 minutes or until eggs are set.
4. Remove from oven and let stand for 5 to 7 minutes; slice into 4 wedges and serve.

Tip: Experiment with other vegetable add-ins; try chopped and roasted root vegetables or Brussels sprouts.

Nutritional Facts

Calories: 200

Total Fat: 5 g 

Saturated Fat: 2 g 

Cholesterol: 15 mg 

Sodium: 530 mg 

Calcium: 15% Daily Value 

Protein: 31 g

Carbohydrates: 6 g

Dietary Fiber: 2 g

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