yellow rice, corn, egg & cheese big breakfast taco
In our house of teenagers we occasionally have leftovers but only because people didn't have time to eat them. I made fajitas with all of the fixings earlier in the week and we just happen to have some rice and corn left over. Those who know me know that I love breakfast, especially breakfast burritos. I accidentally made this and it was a hit. I couldn't even get a picture of it before my husband was down to the last bite! I hope you like it too.
Recipe:
Ingredients (for each soft taco)
leftover yellow rice (we use Vigo yellow rice mix) and corn (canned corn by Del Monte rocks!) mixed together
2 eggs
1 pat of butter
1 green onion chopped
A sprinkle of Monterey jack and cheddar cheese
A pinch of salt and pepper
1 teaspoon sour cream
One whole wheat tortilla
Directions:
In a hot pan throw some butter, a big spoonful of rice and corn, and let it crisp up a little.
crack two eggs directly over top and let them brown a little on the bottom before scrambling them in.
When the eggs are about cooked and the rice and corn is a bit crunchy, toss in a pinch of salt and pepper, your green onion and then top with cheese.
Serve over the warmed tortilla.
We had a couple teeny dollops of sour cream but that is definitely optional.
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