Breakfast Tacos

Delicious breakfast tacos done right - The EGGIf you live in Texas than you know all about the Tex-Mex staples… Breakfast Tacos and Queso. Sometimes they can even be served together, but both stand strong on their own. I have friends (ok one friend) who considers Queso a suitable meal for dinner… Her husband does not agree. Personally, I have an interesting relationship with both of these foods. Although I was not raised in Texas and did not arrive until I was 18, I still feel as though I have always known about them. It’s sort of similar to nobody every having the “sex” talk with me, I just always knew where babies came from… I’m weird I know. Anyway, when it came to Queso I was unaware of the geographic disconnect until my aunt came to visit me and was amazed at the thought of melted cheese in a bowl suitable for chip dipping. Like I said, I thought everyone just knew about it. I was further stunned when I went home for Christmas and my uncle brought Queso as an appetizer. I remember everyone crowding around in awe and him explaining how he mixed Velveeta and ground beef together to make a clogged artery waiting to happen. The only thing I could think of was, “Well fist of all you made it wrong… Where’s the Rotel?”  You wouldn’t think there was a way to screw up melted cheese, but trust me there is. Breakfast Tacos are definitely along the same lines. While the name is pretty descriptive (one would imagine its a tortilla filled scrambled eggs and such), it still is not common on the west coast and is definitely possible to do wrong. Texas is by far the best place to get Breakfast Tacos, specifically Maria’s Taco Express in Austin, but that’s just my humble opinion. I think I make a pretty mean breakfast taco as well, but again that’s just my not so HUMBLE opinion.


  • 2 Tablespoons Olive oil
  • 1 small white onion, finely chopped (color is not super important – use whatever you have on hand or prefer)
  • 1 jalapeño, stemmed, seeded, and finely chopped
  • 1 plum tomato, seeded, and finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. thinly sliced cilantro leaves
  • 8 eggs, lightly beaten
  • 6 slices of bacon (or whatever meat you choose, sausage, chorizo, etc.)
  • Avocado (optional)
  • Salsa/Hot Sauce (optional)
  • Cheese (optional)


  1. Cook bacon and chop bacon (I cook mine in the oven at 400 degrees – Add bacon to cold oven and cook for about 20 minutes)
  2. Heat oil in a 12″ skillet over medium-high heat. Add onion, jalapeño, and tomato, season with salt and pepper, and cook, stirring, until soft.
  3. Reduce heat a tad – (don’t want to burn the eggs)
  4. Add cilantro and chopped bacon to the egg mixture and add to the pan, folding eggs over in large curds occasionally, until cooked through.
  5. Serve on warm flour tortillas with plenty of fixings (avocado, salsa, hot sauce, cheese, cilantro, etc.)

NOTES: To warm tortillas perfectly wrap them in a damp dish towel and heat in the microwave for 3-4 minutes at 50%. 

EGG Signature


Salsa Sisters

I love the Pioneer Woman. We always seem to be on the same page when it comes to our taste buds, and her very particular pallet for salsa is no different. She despises store-bought versions and loves a little spice and a lot of cilantro. I am telling you, we may have been separated at birth, except she is a little older than me. Whether we are separated sisters, soul sisters or just salsa sisters, she has made the perfect restaurant style/homemade salsa I have ever had, and it is so easy. Don’t get me wrong, there are a lot of steps (20 to be exact), but they are as simple as can be and take no time at all. [Read more…]

My 7-Eleven Layer Dip

This is my version of the seven layer dip. You have many different options when it comes to this recipe. To be exact, you have 11 different layers that you can jazz up and personalize with a little time and effort and really make it your own. You can also make it super simple with all store-bought ingredients, or you can pick and choose which layers you’ll use and which you’ll lose. Below I have listed my ingredients for both the store-bought and the homemade version.


  • 1 can refried beans (16 oz.)
  • 1 can chopped green chilies (4.5 oz.)
  • 2 cups shredded Mexican cheese blend (8 oz.)
  • 1 container sour cream (16 oz.)
  • 1 lime, zested
  • McCormick Taco Seasoning Mix
  • 1 jar salsa (store-bought or homemade)
  • Chipotle Guacamole (or store-bought guacamole)
  • Pico de gallo (or store-bought, or even 1 large tomato, diced will do)
  • 1 can (6 oz.) sliced black olives
  • 1 bunch green onions, chopped
  • Cilantro
  • 1 pkg shredded Mexican cheese


Prepare Ingredients:

    • Make pico de gallo (or 1 large diced tomato).
    • Make guacamole (or don’t and use store-bought guac).
    • Mix sour cream with McCormick’s Taco Seasoning, lime zest and lime juice.
    • Heat olive oil and stir in beans and green chilies.
    • In the same pan, pour in drained black beans and cumin.

Start Layering:

    1. Layer bean mix into 7″ x 11″ serving dish
    2. Layer nacho cheese
    3. Layer black beans
    4. Layer guacamole (homemade or store-bought)
    5. Layer salsa (homemade or store-bought)
    6. Layer sour cream
    7. Layer shredded cheese
    8. Layer tomato (or pico de gallo)
    9. Layer green onion
    10. Layer black olives
    11. Layer cilantro

Notes: I tend to leave out the black bean layer and sometimes I add 2 cans of refried beans if I want a little extra bean thickness. It’s up to you. Play with it and make it your own. Also, don’t forget to serve dip with a sturdy chip. The last thing you want is failed broken soggy chips left in the dip bowl. 

Chicken and Cheese Enchiladas


  • 1 can (10 ¾ ounces) Campbell’s Condensed Cream of Chicken Soup
  • ½ cup sour cream
  • 1 cup Pace® Picante Sauce
  • 2 teaspoons chili powder
  • 2 cups chopped cooked chicken
  • ½ cup shredded Monterey Jack cheese
  • 6 flour tortillas (6-inch), warmed
  • 1 small tomato, chopped (about ½ cup)
  • 1 green onion, sliced (about 2 tablespoons)


  1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  3. Divide the chicken mixture among the tortillas.
  4. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish.
  5. Pour the remaining soup mixture over the filled tortillas.
  6. Cover the baking dish.
  7. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Notes: Try adding some more flavors with black beans, rice, corn, homemade salsa instead of picante sauce, and extra cheese on top. Also try uncovering the dish in the last 5 to 10 minutes of cooking to make it a little crispier. Consider cooking a little longer to preffered crispiness. 

  • Source: Campbell’s Kitchen
  • Prep Time: 15min
  • Cook Time: 40min
  • Total Time: 55min
  • Recipe Yields: 4 to 6 servings

Skinny Girl Margarita

In honor of this month’s season premier of Bethenny Frankel’s show, Bethenny Ever After, I thought I would post the cocktail recipe where it all began. Yep, that’s right, Skinny Girl Margarita. Not only do I love her version of the margarita because it is healthier for you, but I also think it tastes way better. I hate when margaritas have too much of that sugary syrup crap in them. Skinny Girl Margaritas are way better and focus on what a cocktail should… The alcohol. However, I do have to warn you, these can be lethal if you are not careful. I drank a few too many a couple of weeks ago and definitely paid the price later. Luckily I was with some very good girlfriends who helped me make it home safely. Next time I will drink them a little slower 😉


  • 2 ounce(s) clear Tequila (Sauza or clear premium tequila)
  • A splash of fresh lime juice
  • A splash of Cointreau, Grand Marnier or Triple Sec


Combine all ingredients over a glass of ice. Garnish with a lime wedge and salt (or sugar) if you’d like. Makes one serving. If you prefer a frozen Skinny Margarita, crush ice in a blender, then pour in ingredients.

Watch Bethenny Make A Skinny Girl Margarita

Notes: Want to cross over to the dark side? Watch Bethenny Ever After on February 20th at 9/8c on Bravo. CLICK HERE to watch the promo.

Chicken Tamale Casserole


  • 1 cup (4 ounces) shredded 4-cheese Mexican blend cheese, divided
  • ⅓ cup fat-free milk
  • ¼ cup egg substitute
  • 1 teaspoon ground cumin
  • ⅛ teaspoon ground red pepper
  • 1 (14 ¾-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix (such as Martha White)
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can of red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast
  • ½ cup fat-free sour cream


  1. Preheat oven to 400 degrees F.
  2. Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
  3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining ¾ cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

American Pie Cocktail


  • 2 cups ice
  • ½ cup whiskey
  • ½ cup apple liqueur
  • 1 cup cranberry juice
  • Sliced apples, for garnish, optional


Add to shaker, ice, Canadian whiskey, apple liqueur and cranberry juice. Pour into 2 rocks glasses, garnish with a slice of apple, if using, and serve.

  • Source: Guy Fieri
  • Recipe Yields: 2 servings

Mexican Rice


  • 2 tablespoons Canola Oil or Olive Oil
  • ½ whole large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups long grain rice
  • 1 can Rotel (10 ounce)
  • 1 can whole tomatoes (14.5 ounce)
  • 2 cups low sodium chicken broth (more if needed)
  • 1 teaspoon cumin (more to taste)
  • Cayenne pepper, chili powder, tumeric, oregano (any spices that make you happy)
  • 1 teaspoon kosher salt
  • Fresh cilantro for garnish


Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and desired seasonings and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky. Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

Notes: If you are cooking with brown rice cook it a little longer than normal. And cut recipe in half if only cooking for 2 people.

Mexican Casserole


  • 1 lb lean ground turkey
  • 1 medium white onion, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • ½ jalepeno chopped
  • 3 roma tomatoes, chopped
  • 1 tablespoon olive oil
  • 1 can Pinto beans
  • 1 can Black beans
  • 1 packet ranch seasoning
  • 1 teaspoon cumin
  • ½ teaspoon cayenne
  • ½ teaspoon chili powder
  • ½ teaspoon garlic salt
  • salt and pepper to taste
  • 1 can Rotel tomatoes with diced chili’s
  • 10 corn tortillas, cut into strips
  • 10 ounces mexican cheese blend


Preheat oven to 350 degrees.

In a large skillet, saute onion, bell pepper, zucchini, and jalepeno is olive oil.  Cook for a few minutes (3 or 4), then add in ground turkey.  Brown turkey.

Once turkey is browned, add in beans, ranch seasoning, spices, and salt and pepper.  Let simmer.

While meat mixture is simmering, line a glass pyrex with half of the tortilla strips. I use a 9×13 dish.  Once meat is done simmering, pour half of the mixture on top.  Sprinkle and cover with half of the cheese. Arrange the remaining tortilla strips on top of cheese. Pour additional meat mixture on top, then sprinkle with cheese to cover.  Pour rotel tomatoes on over top.

Bake for about 30 to 35 minutes, uncovered.

Pico de Gallo


  • 4 medium ripe tomatoes, seeded and chopped
  • ½ cup finely chopped red onion
  • 2 chile peppers, mild or hot, seeded and finely chopped (I used jalapeno)
  • 2 tablespoon chopped bell pepper
  • ¼ cup finely chopped fresh cilantro leaves (no stems)
  • 1 tablespoon fresh lime juice
  • salt and pepper, to taste


In a medium sized bowl, combine all ingredients and allow to sit so the flavors can marry.
  • Recipe Yields: 4 servings