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Grilled Breakfast Tacos Recipe

   
 

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     Grilled Breakfast Tacos

Category   Breakfast - Brunch
Sub Category   Low-fat
Servings   6
Preptime   1 hour

Ingredients
8 oz turkey or chicken breakfast sausage links(optional)
olive oil
1 cup cherry tomatoes (or chopped tomato)
2 ears yellow corn, husks removed
1 bunch scallions (or chopped small onion)
1 jalapeno, chopped
2 limes, halved (or sliced in wedges)
salt and pepper to taste(Mrs. Dash for low sodium)
1/4 cup fresh cilantro, chopped
 
8 large eggs
2 tablespoons of 2% Milk
8 6-inch corn tortillas
2 ozs. Monterey Jack cheese, finely grated
(optional)1/2 lb. of fresh spinach
(optional) 1 lb. mushrooms, sliced
(optional) avocado

Instructions
Prepare grill for medium heat. Prick the sausage links 3-4 times with a fork(this keeps them from bursting on the grill. Brush with olive oil. Grill, turning as needed until charred all over and cooked through, 12-15 minutes. Cook slightly, then slice into 1/4 inch rounds. Set aside. Meanwhile, thread the tomatoes onto a 10-inch skewer. If using a wooden skewer, leave just 1/2 inch sticking out on each end so you do not have to soak it. Put the skewered tomatoes, corn, scallions, jalapeno and limes on a rimmed baking sheet and brush with olive oil. Season to taste.
Place the vegetables and limes (flesh side down)on the grill. Grill the corn, using tongs to rotate the ears occasionally so they cook evenly, until lightly charred in spots, 7 to 9 minutes. Grill the tomatoes, scallions, jalapenos and limes, rotating as needed, until deeply charred, 4-6 minutes. Return the vegetables and limes to the baking sheet when done cooking. Transfer the cooked sausage to a cutting board and slice. When cool enough to handle, half the tomatoes, cut the corn off the cob, and thinly slice the scallions and jalapenos. Put the vegetables, the juice of 2 lime halves and the cilantro in a large bowl; stir to combine, and season to taste. Cut the remaining grilled lime halves into wedges and set aside.
Meanwhile, whisk together the eggs, milk and seasoning to taste. Place a large cast-iron skillet on one side of the grill, and pour in some oil to coat the bottom of the pan. heat the oil for 1 minute, then add the egg mixture. Use a heat resistant spatula to stir the eggs until soft curds form, 6-8 minutes. Gently stir in sausage. While the eggs are cooking, grill the tortillas on the other side of the grill until lightly charred on both sides and warmed through, 1-2 minutes total. To assemble the tacos, divide the eggs among the warm tortillas, sprinkle each with 1-2 tablespoons of the Monterey jack cheese and top each with a spoonful of the grilled salsa. Serve immediately with a wedge of lime on the side.
NOTE- I took this recipe a little farther since I don't usually get up and start the grill. In a non-stick pan I roast the corn while I chop the vegetables. I add sliced mushrooms and spinach because we are trying to eat more vegetables. Once the corn is charred, I added a small amount of oil and cooked the mushrooms and set them aside. In the same pan, I cooked the onions and chopped jalapeno in a small amount of oil until soft, then set them aside. Next, sauté the spinach until wilted and set aside. I then sautéed the wedges of limes until charred. Lastly, I scrambled the eggs in the same pan until cooked. In a separate non-stick pan, I grilled the tortillas. On the table Everything is in bowls and you can build your own breakfast taco. Chopped tomatoes, chopped cilantro, sliced avocado and grilled lime wedges are used to top your tacos. Any leftovers are refrigerated and used to make tacos the next few days. The grilled corn is so much better than canned or frozen.
Serving Suggestions
Fresh Fruit


Originally Submitted
3/13/2016





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