December 18, 2014
"I gleend this from a friend off the internet. Oh, breakfast recipes. Well, I have one of those. I don't get this anymore because this third world country doesn't have bulk sausage, but I remember it well. The first time I had this, that one girl in San Antonio fixed it so it even has a memory factor which of course, I have never divulged to any of the women in my life.Goes well with cold beer and if you want, a little salsa picante. SOURCE LEO"
- Serving Size: 1 (359.5 g)
- Calories 776.6
- Total Fat - 50.5 g
- Saturated Fat - 16.6 g
- Cholesterol - 690.8 mg
- Sodium - 1281.1 mg
- Total Carbohydrate - 40.3 g
- Dietary Fiber - 4.1 g
- Sugars - 0.6 g
- Protein - 39.2 g
- Calcium - 244.2 mg
- Iron - 4.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Step by Step Method
Brown sausage in a skillet breaking up into small pieces. Do Not Drain Grease.
Cut or break up corn tortillas into small pieces about an inch square or less then fry them quickly with the sausage grease
If there is any grease left you can then drain it off afterwards if you want to pretend you are eating health contiously.
Tortillas should get nice and soft then add eggs beaten and scramble with the sausage and tortilla, season with a little oregano and salt and pepper, top with small pieces of cheese and mix in then let set so the cheese gets melty.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you cannot find bulk sausage, you can use pre-cooked sausage links and cut them into small pieces.
- Any type of cheese will work for this recipe, so feel free to use whatever type you prefer or have on hand.
- Substitute turkey sausage for the bulk sausage - This substitution is beneficial because turkey sausage is lower in fat and calories than bulk sausage, making the dish healthier.
- Substitute whole wheat tortillas for the corn tortillas - This substitution is beneficial because whole wheat tortillas are a healthier option and provide more fiber than corn tortillas.
Vegetarian Mexican Breakfast Replace the sausage with mushrooms, bell peppers, and onions. Fry the vegetables in a skillet until softened. Follow the rest of the instructions as normal.
Vegetarian Mexican Breakfast Burrito Heat a tortilla in a skillet, then add the mushrooms, bell peppers, and onions. Cook until softened. Add some canned black beans (drained and rinsed) and some cooked rice. Sprinkle with a little cheese, then fold the tortilla in half and cook until lightly browned. Serve with salsa and sour cream.
Mexican Refried Beans: Mexican refried beans are a great side dish to serve with Mexican breakfast. They are full of flavor and are a great source of protein. They are also a great way to add a little extra texture to the dish and help to balance out the flavors. Plus, they are easy to make and can be prepared in advance.
Mexican Rice: Mexican rice is a great accompaniment to Mexican refried beans. It is simple to make and adds a great flavor to the dish. The rice is cooked in a flavorful tomato sauce and can be made with a variety of vegetables such as bell peppers, onions, and garlic. It is a great way to add some extra nutrition to the meal and is a great source of carbohydrates.
Q: What type of cheese should I use?
A: You can use white cheese, monterey jack, mozzarella, farmers cheese, or blue cheese for this recipe.
Q: How long should I bake the dish?
A: The baking time will depend on the size and type of dish you are preparing. For most recipes, bake at 350°F for 25-30 minutes or until the dish is golden brown and cooked through.
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Fun Fact 1: Mexican breakfast dishes such as this one have been popularized by celebrity chefs such as Rick Bayless and Aaron Sanchez, who have helped to make Mexican cuisine more mainstream in the United States.
Fun Fact 2: Mexican breakfast dishes have a long history in the country, with references to them dating back to the 16th century when the Spanish conquistadors arrived in the region.