Dried Scrambled Egg Mix

Breakfast Tacos
6 tortillas (flour or corn)
2 tablespoons butter or oil
3 tablespoons Augason Farms Dehydrated Chopped Onions
1 clove garlic, minced
1/4 teaspoon ground cumin
3/4 cup Augason Farms Dried Scrambled Egg Mix + 1 cup and 2 tablespoons water
1/2 cup salsa, divided
1 1/2 cups shredded cheddar cheese, divided

Rehydrate onions in 1/2 cup warm water for 15 minutes, drain.  Heat tortillas in aluminum foil in oven 15 minutes at 350˚F, or in microwave on high for 6 or 7 seconds per tortilla.  In a large frying pan melt butter or oil over medium heat.  Add onion, garlic, and cumin; sauté until onion is translucent.  Pour in eggs and 1/4 cup salsa; scramble until eggs are thickened; remove from heat.  Fill center of tortillas, one at a time (keep tortillas covered as you work with them), with scrambled egg mixture.  Sprinkle with approximately 3 tablespoons of cheddar cheese.  Fold tortillas and serve with remaining salsa and cheddar cheese.  Makes 6 servings.

South of the Border Scrambled Eggs
1 tablespoon olive oil
1 tablespoon + 1 teaspoon Augason Farms Dehydrated Chopped Onions – rehydrated and drained
1/4 pound lean Mexican chorizo sausage (removed from sausage casing)
3 tablespoons raisins – soaked in hot water for 15 minutes and drained
1 cup Augason Farms Dried Scrambled Egg Mix - rehydrated in 1 1/2 cups warm water- mix well  
Salt to taste

On medium high heat, heat olive oil in skillet.  Add chopped onions and cook until softened.  Set onion aside in a bowl.  Break up sausage in pan.  Add drained raisins.  Stir until sausage is cooked through.  Add onions and rehydrated eggs.  Stir together until eggs are cooked, yet moist, salt to taste.  Serve.
Garnish with cilantro and serve with corn chips or corn bread if desired.

Write a review