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Tex-Mex Breakfast Sandwich

10 Mins


1 Pound Ground Beef (2 ½ to 3 cups, cooked)

1 Packet Taco Seasoning Mix, plus extra spices to preference

12 Eggs

2/3 Cup Milk

1 Teaspoon Salt and Pepper, each

4-5 Green Onions, chopped

1 Cup Tex-Mex Shredded Cheese

1 Cup Medium or Hot Salsa, for serving

1 Pack Martin’s 12-Sliced Slider Potato Rolls (12 Rolls)

Serves: 12


Step 1

Preheat oven to 350 degrees F.

Step 2

If using fresh ground beef, add to a large skillet over medium-high heat and cook, breaking up, until browned and cooked through. Drain fat; return to pan and add taco seasoning packet. Stir to combine.

Step 3

Open up Slider Potato Rolls and arrange on a baking sheet. Toast in oven for 2-3 minutes or until golden brown and lightly toasted. Set aside.

Step 4

Crack eggs into a large bowl. Add milk and season with salt and pepper. Whisk until combined.

Step 5

Heat a non-stick skillet over medium-low heat. Add eggs. Mix with a spatula to scramble.

Step 6

Add cooked taco meat and green onions (whites and light green pieces) to the skillet. Stir for 1 minute then remove from heat.

Step 7

Top meat and egg mixture with shredded cheese. Cover with lid and allow to melt.

Step 8

Divide the egg mixture among the toasted slider rolls. Top with salsa and extra green onions (dark green pieces). Serve warm.


Recipe adapted from: