It is cold here. I believe it is cold everywhere. As I type this recipe, I have Necco, my sugar glider, curled up in the crook of my arm between my polar fleece jacket and sweater. You see, he’s been kicked out. I found him curled up and shivering on the wheel today instead of snuggled up with Snickers in their bed. Snickers is growing uncomfortable as their joey grows in her pouch. I think there is only one joey, at least that is all I can feel right now, a little head and a foot now and again. But don’t quote me, I am a nurse for humans not marsupials. I think she must be having mood swings and kicked him out of bed this morning with a, “You did this to me,” speech. I wonder how much longer? Necco wonders too.
So to stay extra warm this past week, we have been enjoying some favorite comfort meals in Big Red Kitchen like Creamed Chicken, Chili Mack, and Breakfast Tacos. My SIL Ellen taught me about Breakfast Tacos back in our Germany days during some of our cozy Sunday Night Suppers. These delicious tacos made the rotation often, especially during those cold German winters.
Extra oil for frying
seasoned salt or a potato seasoning like Penzeys Northwoods Seasoning
In a very large skillet over high heat cook sausage until browned breaking up large chunks. Remove from pan leaving grease behind. To the sausage grease add potatoes, you may need to add 2 more T. of vegetable oil. Leave on high heat and cover to heat potatoes through, about 10 minutes. Remove lid and stirring frequently cook potatoes until crispy, about 10 minutes. I like to season my potatoes generously with seasoned salt at this point. Once the potatoes are crispy, add sausage back into the pan and pour beaten eggs in. Stir well and heat until the eggs are scrambled and cooked through. Stir in cheese. Using a 1/2 cup measuring cup, fill each tortilla with a rounded 1/2 cup of filling. Fold tortilla in half and wrap in waxed paper to keep warm. Place all of the tacos in a large pan, dish, or basket. I like to place mine on a warming tray and cover with foil. Serve with sour cream and salsa. Makes 20 tacos.
Note- Store leftovers in the refrigerator. To reheat, place one in the microwave for 45 seconds. Carefully open the tortilla, there will be steam, and add sour cream and salsa if desired. Great for the lunch box.
PS- We drank Mimosas with our Breakfast Tacos this past Sunday night. A good way to start the week.
I want to point you all in the direction of an up and coming website called Tastebudding. I spoke with Jessica last Fall as she was doing some research into the site’s development. I was very excited about her vision for the site and I hope that those of you who have children pop on over there and sign up to receive an email when they launch. I think we could all use some refreshing new recipes that are healthy and kid-friendly.