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
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