Breakfast is supposed to be the most important meal of the day, according to many experts, so it’s important to eat a nourishing one each morning. Bacon and eggs are always a good choice, but maybe you’d like to try something a little different.
Here are two recipes worth trying. The Breakfast Tacos use both bacon and eggs, but add a Mexican touch. If you’d rather have something sweet and light to go with your morning coffee, these Mexican Cinnamon Sugar Puffs may be just what you’re looking for.
BREAKFAST TACOS
1 1/2 tablespoons butter
1/4 cup chopped green onions
1/4 cup finely chopped green bell pepper
6 eggs, beaten
2 tablespoons salsa verde
6 slices bacon, cooked and chopped
1 1/2 cups shredded cheddar cheese
6 (6-inch) flour tortillas, warmed
Salsa
Melt butter in a large skillet.
Once melted, add green onions and green peppers, over medium-high heat, until tender; set aside. Beat eggs with salsa verde until well combined.
Turn heat under skillet to medium-high again. Add egg mixture to melted butter mixture and stir until all is incorporated, then add chopped bacon. Cook mixture until eggs are scrambled and done.
Place equal amounts of 1 cup shredded cheddar cheese in tortillas, then place equal amounts of scrambled egg mixture on top of cheese. Top tacos with the remaining 1/2 cup of shredded cheese and desired amount of salsa.
Note: If you like your dishes with more spice, you may use jalapeno peppers instead of bell pepper.
MEXICAN CINNAMON-SUGAR PUFFS
4 eggs
1/4 cup sugar
2 cups all-purpose flour, unsifted, divided, plus a little more if needed
1 teaspoon each: baking powder and salt
Vegetable oil
1 cup sugar
1 teaspoon ground cinnamon
In a bowl of an electric mixer, beat together eggs and 1/4 cup sugar until thick and lemon-colored. Stir together 1 1/2 cups of the flour, baking powder, and salt; gradually add to egg mixture, beating until well blended; stir in an additional 1/4 cup flour; knead gently, working in as little flour as necessary, until dough is smooth and no longer sticky (about 5 minutes).
Divide dough into 16 equal pieces; shape each piece into a ball; cover balls with waxed paper to prevent them from drying. When all balls are made and covered, allow them to rest 25 minutes.
On floured board, roll each ball out to make a 3- to 4-inch circle; stack circles, separating them with pieces of waxed paper as they’re rolled. Place 1 1/2 inches of vegetable oil in a 10-inch pan; heat oil to 350 degrees.
Meanwhile, mix the 1 cup sugar and cinnamon in a bowl. Place 3 circles of dough in hot oil and cook (turning once with tongs) until golden brown (about 1 1/2 minutes). Remove from oil onto paper towel-lined cookie sheet. Place puffs in cinnamon-sugar mixture, turning to coat thoroughly.
Serve puffs immediately; or cool completely and store in airtight containers at room temperature up to 3 days.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
