Authentic Mexican Breakfast Tacos

6 ounces chorizo sausage 8 (6 inch) corn tortillas 6 eggs 1/4 cup milk 1/2 teaspoon pepper 1/2 teaspoon salt 1 cup shredded Monterey Jack cheese 1 dash hot pepper sauce (e.g. Tabasco™), or to taste 1/2 cup salsa Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking. Amount Per Serving  Calories: 537 | Total Fat: 34.1g | Cholesterol: 381mg Powered by ESHA Nutrient Database

Authentic Mexican Breakfast Tacos

Servings Per Recipe: 4

Amount Per Serving

Calories: 537

Total Fat: 34.1gCholesterol: 381mgSodium: 1298mgTotal Carbs: 27.7g    Dietary Fiber: 3.9gProtein: 30.6g

Strawberry Oatmeal Breakfast Smoothie

1 cup soy milk 1/2 cup rolled oats 1 banana, broken into chunks 14 frozen strawberries 1/2 teaspoon vanilla extract 1 1/2 teaspoons white sugar In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve. Amount Per Serving  Calories: 236 | Total Fat: 3.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Strawberry Oatmeal Breakfast Smoothie

Servings Per Recipe: 2

Amount Per Serving

Calories: 236

Total Fat: 3.7gCholesterol: 0mgSodium: 65mgTotal Carbs: 44.9g    Dietary Fiber: 5.9gProtein: 7.6g

Tacos, Burritos, and Enchiladas: Breakfast Enchiladas

1 (16 ounce) package frozen hash brown potatoes1 cup diced cooked ham1 tablespoon vegetable oil1 (4.5 ounce) can diced green chile peppers1 1/2 cups shredded Cheddar cheese, divided1 (28 ounce) can green chile enchilada sauce8 (10 inch) flour tortillasPreheat oven to 375 degrees F (190 degrees C). Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted. Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil. Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately. Amount Per Serving  Calories: 483 | Total Fat: 24.9g | Cholesterol: 37mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 483

Total Fat: 24.9gCholesterol: 37mgSodium: 1578mgTotal Carbs: 53g    Dietary Fiber: 3.3gProtein: 18.4g VIEW DETAILED NUTRITION
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Healthy Breakfast Recipes: Banana Fruit Smoothie

1 cup pineapple juice3 bananas, sliced1 tablespoon honey2 cups iceIn a blender, combine pineapple juice, bananas, honey and ice. Blend until smooth. Pour into glasses and serve. Amount Per Serving  Calories: 128 | Total Fat: 0.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 128

Total Fat: 0.4gCholesterol: 0mgSodium: 6mgTotal Carbs: 32.6g    Dietary Fiber: 2.4gProtein: 1.2g VIEW DETAILED NUTRITION
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Healthy Breakfast Recipes: Healthy Coconut Oatmeal

3 1/2 cups plain or vanilla soy milk1/4 teaspoon salt2 cups rolled oats1/4 cup pure maple syrup1/3 cup raisins1/3 cup dried cranberries1/3 cup sweetened flaked coconut1/3 cup chopped walnuts1 (8 ounce) container plain yogurt (optional)3 tablespoons honey (optional)Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired. Amount Per Serving  Calories: 379 | Total Fat: 10.4g | Cholesterol: 2mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 379

Total Fat: 10.4gCholesterol: 2mgSodium: 212mgTotal Carbs: 63.1g    Dietary Fiber: 5.1gProtein: 11.6g VIEW DETAILED NUTRITION
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Healthy Breakfast Recipes: Strawberry Sensation Smoothie | Submitted By: MW

3/4 cup frozen strawberries1/2 orange, peeled1/2 cup apple juice1/4 cup vanilla yogurt1 teaspoon finely ground almondsBlend the strawberries, orange pieces, apple juice, vanilla yogurt, and almonds together in a blender until smooth. Amount Per Serving  Calories: 209 | Total Fat: 2.9g | Cholesterol: 3mg Powered by ESHA Nutrient Database

Servings Per Recipe: 1

Amount Per Serving

Calories: 209

Total Fat: 2.9gCholesterol: 3mgSodium: 46mgTotal Carbs: 43.7g    Dietary Fiber: 4.9gProtein: 5.1g VIEW DETAILED NUTRITION
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Healthy Breakfast Recipes: Purple Monstrosity Fruit Smoothie | Submitted By: Michelle

2 frozen bananas, skins removed and cut in chunks1/2 cup frozen blueberries1 cup orange juice1 tablespoon honey (optional)1 teaspoon vanilla extract (optional)Place bananas, blueberries and juice in a blender, puree. Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie. Amount Per Serving  Calories: 87 | Total Fat: 0.4g | Cholesterol: 0mg

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Tacos, Burritos, and Enchiladas: Tasty Breakfast Burritos | Submitted By: Kayse

2 pounds ground pork sausage12 eggs, beaten1 (4 ounce) can chopped green chile peppers, drained8 (10 inch) flour tortillas8 ounces Cheddar cheese, shredded1 teaspoon all-purpose flour1 cup milkPlace sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C). Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set. Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish. Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls. Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly. Amount Per Serving  Calories: 754 | Total Fat: 47.4g | Cholesterol: 414mg

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