Page 174 - UMass2018_CookBook

Ingredients
Serves 8
1 bag shredded potatoes, sautéed with olive oil and seasoned with Montreal steak seasoning or salt and pepper
2 packages thick bacon, fully cooked, drained between layers of paper towels
1 package mushrooms, washed, sliced and sautéed in butter and a sprinkle of salt
2 yellow onions, sliced into thin strips, sautéed in butter
12 large eggs, scrambled with a dollop of cream and lightly seasoned with salt and pepper
2 packages soft fresh tortillas, individually heated for a few seconds on each side in a dry pan on the stovetop or microwaved for 40 seconds
1 package mixed Mexican cheese (not with spices)
1 jar salsa
Sautéed bell peppers and/or zucchini and yellow squash (optional)
1 (15-oz.) can Bush’s black beans, drained and heated (optional)
Sliced avocado (optional Sour cream (optional)
Finals Breakfast Tacos
Anderson Family, Dunwoody, GA
“Weekdays are usually just something quick. But weekends are always the days we cooked breakfast at home. The exception was always during mid-terms and finals: then, our kids always got to choose what they wanted cooked for them for breakfast. And it was almost always unanimously breakfast tacos.” — Tammy Anderson
Preparation
1. Cook all of the ingredients as directed and set aside in warming dishes or in bowls covered with aluminum foil.
2. Serve family style, allowing everyone to pile their favorite ingredients onto their tacos.
162 | TASTE OF HOME