Tex-Mex Breakfast Sandwich
1 Pound Ground Beef (2 ½ to 3 cups, cooked)
1 Packet Taco Seasoning Mix, plus extra spices to preference
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)
Preheat oven to 350 degrees F.
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.
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.
Crack eggs into a large bowl. Add milk and season with salt and pepper. Whisk until combined.
Heat a non-stick skillet over medium-low heat. Add eggs. Mix with a spatula to scramble.
Add cooked taco meat and green onions (whites and light green pieces) to the skillet. Stir for 1 minute then remove from heat.
Top meat and egg mixture with shredded cheese. Cover with lid and allow to melt.
Divide the egg mixture among the toasted slider rolls. Top with salsa and extra green onions (dark green pieces). Serve warm.
Recipe adapted from: www.collegerecipecafe.com