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Sunrise Tacos

Old El Paso® Prize-Winning Recipe Start the day with a smiling Stand 'N Stuff™ taco breakfast and you'll have a sunny day, too!

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  • Prep Time 55 min
  • Total Time 55 min
  • Servings 4

4
Old El Paso™ Stand 'N Stuff™ taco shells (from 4.7-oz box)
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 Old El Paso™ Thick 'n Chunky salsa
1/2
can (4-oz size) Old El Paso™ chopped green chiles
Salt to taste
Pepper to taste
1
tablespoon butter or margarine
2
grape tomatoes
Sour cream

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
700
(
Calories from Fat
410),
% Daily Value
Total Fat
46g
46%
(Saturated Fat
18g,
18%
Trans Fat
2g
2%
),
Cholesterol
395mg
395%;
Sodium
1730mg
1730%;
Total Carbohydrate
47g
47%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
20%;
Iron
15%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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