Egg, Ham and Cheese Breakfast Tacos (07.26.12)

Posted at 10:37 AM, Jul 26, 2012
and last updated 2012-07-26 17:42:05-04

by Jennifer Burns, Gossner Foods

  • 12 eggs
  • 3 tablespoons Gossner Milk or Cream
  • 1/2 pound cooked ham, diced
  • 4 ounces Gossner Swiss Cheese
  • 2 tablespoons mustard
  • 1/4 tablespoon dried or fresh basil
  • 2 tablespoons Gossner Butter
  • 12 corn tortillas
  • 2 tomatoes, diced
  • 1/2 onion, diced
  • 1/4 lime, juice and zest
  • 1/4 cup cilantro, diced
  • Salt and Pepper, to taste

In a large bowl, combine the eggs, milk or cream, ham, cheese, mustard, basil, salt and pepper. Beat the mixture together until combined and eggs broken down. In a large frying pan up to a medium heat, add the butter to coat the pan. Add the egg mixture. Stirring frequently, cook for 8-10 minutes or until the mixture is fluffy and cooked all the way through. Place the tortillas between 2 damp paper towels. Microwave for 30 seconds on each side.

In a small bowl, combine the tomatoes, onions, lime juice and zest, cilantro, salt and pepper. Refrigerate for at least an hour for best flavor. To assemble, place some of the egg, ham and cheese mixture in each tortilla, add some of the tomato mixture on top of each.

(Note: serve with sour cream and avocado, if desired. For a hotter tomato mixture or pico de gallo, add a diced jalapeno or pepper.)