PANCAKE BREAKFAST TACOS

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Make and share this Pancake Breakfast Tacos recipe from Food.com.

Provided by Food.com

Categories     Breakfast

Time 25m

Yield 6 tacos

Number Of Ingredients 10

2 cups Bisquick
1 cup milk
2 large eggs
butter, for cooking pancakes and eggs
6 slices monterey jack pepper cheese
6 large eggs
1 cup cooked chorizo sausage
2 scallions, thinly sliced
maple syrup, for serving
cayenne pepper, for serving

Steps:

  • Preheat oven to 200 degrees.
  • In a medium bowl, whisk to combine Bisquick, milk, and eggs.
  • Preheat a large nonstick pan or griddle over medium heat. Grease surface with one teaspoon butter.
  • Add ⅓ cup pancake batter to pan or griddle, and let cook until bubbles form and the underside is golden brown, about 3 minutes.
  • Flip, and let cook an additional 1-2 minutes.
  • Remove pancake to a baking sheet, top with a slice of cheese, and transfer to oven to keep warm.
  • Repeat with remaining batter, replenishing butter as necessary between batches. You should have 6 pancakes.
  • Wipe out skillet or griddle. Increase heat to medium-high and grease with 1 teaspoon butter. Crack eggs, 1-2 at a time, into skillet, and let cook until whites are set and edges are golden brown, about 3 minutes.
  • Season with salt and pepper.
  • Remove to a platter or baking sheet.
  • Repeat with remaining eggs, replenishing butter as necessary.
  • Construct breakfast tacos: Divide eggs, chorizo, and sliced scallions among pancakes. Gently fold in half, sprinkle eggs with cayenne pepper, drizzle with maple syrup, and serve immediately.

Nutrition Facts : Calories 582.3, Fat 37.4, SaturatedFat 15.5, Cholesterol 312.8, Sodium 1164.9, Carbohydrate 30.6, Fiber 1, Sugar 5.5, Protein 29.2

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