This meal was straight out of "what can I make for Sunday breakfast from the random stuff in my fridge...". I had some left over chicken from the chicken and dressing I pre-made for Thanksgiving and also had about 1/4 of the tube of polenta left from the attack of the crawfish meal. so viola- here's your sunday brunch! I love making breakfast tacos or burritos, whichever you choose to call them. Its so easy, basically scramble some eggs and throw in whatever ingredients you want, place in a tortilla and bam- breakfast scramble taco.
so here's the process:
** go ahead and have all add-in ingredients prepared, because once you start, things will move quickly.**
Scramble eggs and pour into heated skillet ( I used 4 eggs here and it made enough for about 5-6 tacos). As the eggs begin to cook, add in other ingredients- so for above add the shredded chicken. other ingredients could include: peppers, onion, broccoli, mushrooms, squash, bacon, etc... Toss/scramble ingredients until eggs are cooked through. If you choose to use salsa, you can add it shortly after the chicken or use as a garnish on top- completely up to you. When your egg scramble is done, place in bowl and cover to keep warm.
For the polenta, cook the same way you did in the crawfish attack recipe. Season as you wish- since this was breakfast, I used a little bit of bacon grease I had in the fridge instead of the butter in the pan. It changed the flavor slightly to go with the breakfast theme.
Lastly I crisped up the tortillas in the oven. I use corn tortillas, but flour will work too. Spray lightly with cooking spray and put on low broil until desired crispiness is reached. WATCH THEM!!! They will burn quickly!!!
Assemble tacos, add garnish and enjoy!!!
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