TEX-MEX BREAKFAST SLIDERS
These breakfast sliders get a little kick from chorizo and green chiles! The sliders are quick enough for weekday mornings but are equally impressive for guests on the weekends.
Provided by Karly Campbell
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Slice Hawaiian rolls in half, but do not separate the rolls; place bottom halves in ungreased 13x9-inch (3-quart) baking dish. Set aside.
- Spray 8-inch skillet with cooking spray. In medium bowl, beat eggs and milk with whisk until well combined. Scramble egg mixture in skillet over medium heat until nearly set. Stir in green chiles. Set aside.
- In another 8-inch skillet, cook chorizo over medium-high heat, stirring frequently, until cook through.
- Spoon scrambled eggs onto Hawaiian rolls. Top with cooked chorizo. Place cheese evenly over tops of sandwiches. Top sandwiches with top halves of rolls.
- In small bowl, stir together melted butter and taco seasoning mix. Spoon over sandwiches. Cover tightly with foil. Bake 20 minutes.
Nutrition Facts : Calories 380, Carbohydrate 19 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 8 g, TransFat 0 g
BREAKFAST SLIDERS RECIPE BY TASTY
Here's what you need: dinner rolls or Hawaiian sweet rolls, eggs, ham, white cheddar cheese, cooked bacon, baby spinach, butter, black pepper
Provided by Tasty
Categories Breakfast
Yield 12 sliders
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish. Spread the eggs evenly over the rolls, then add the ham, cheddar, bacon, and spinach. Top with the remaining rolls.
- Brush the tops of the rolls with melted butter and sprinkle the pepper on top. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
- Enjoy!
Nutrition Facts : Calories 306 calories, Carbohydrate 20 grams, Fat 16 grams, Fiber 1 gram, Protein 17 grams, Sugar 0 grams
TEX-MEX BREAKFAST HAYSTACKS
I love haystacks and wanted to make a fun Tex-Mex version for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. -Donna-Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside., Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining Tex-Mex seasoning., On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by 2/3 cupfuls into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm., On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness., To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.
Nutrition Facts : Calories 399 calories, Fat 27g fat (8g saturated fat), Cholesterol 205mg cholesterol, Sodium 688mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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