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Prep 55min
Total55min
Servings4
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Ingredients
4
taco shells from 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
1
bag (1 lb) refrigerated hash brown potatoes
20
cocktail-size smoked link sausages (from 1-lb package)
8
small slices pepperoni
4
slices turkey bacon
6
eggs
1/2
cup shredded Cheddar cheese (2 oz)
1/4
cup thick & chunky salsa
1/4
cup from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
Salt to taste
Pepper to taste
1
tablespoon butter or margarine
2
grape tomatoes
Sour cream
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Steps
1
Heat oven to 325°F. Heat taco shells as directed on box. Grease cookie sheet with shortening. Increase oven temperature to 400°F. Place hash brown potatoes on cookie sheet; bake 35 minutes, stirring twice, until brown.
2
Meanwhile, in 12-inch skillet, cook sausages, pepperoni and bacon over medium-high heat until browned. Remove from skillet; set aside. Wipe skillet clean with paper towel.
3
In medium bowl, beat eggs with wire whisk. Stir in cheese, salsa, green chiles, salt and pepper. In same skillet, melt butter over medium heat. Pour egg mixture into skillet; cook about 5 minutes, stirring frequently, until eggs are set but still moist.
4
Divide cooked potatoes evenly onto 4 plates. Stand warm taco shells on top of potatoes. Divide egg mixture evenly into shells. Poke sausages into eggs to resemble sunrays.
5
Cut each cooked bacon slice into lip shape; cut tomatoes in half. Using sour cream for glue and on outside of shells, arrange pepperoni for eyes, tomato half for nose and bacon for lips. If desired, garnish with additional cheese and sour cream.
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The Old El Paso™ Stand ‘N Stuff™ Kids’ Recipe Contest encourages kids to be creative in the kitchen. It’s way cool!
If there's no sour cream in the fridge, use mayonnaise or plain yogurt for gluing on the eyes, nose and lips.
Do your scrambled eggs end up looking more like rice or peas than the eggs from a restaurant? Avoid too much stirring and cooking too long.
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