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Pancake Breakfast Tacos Recipe

Name: Pancake Breakfast Tacos
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 2 cups Bisquick; 1 cup milk; 2 large eggs; butter, for cooking pancakes and eggs; 6 slices monterey jack pepper cheese; 6 large eggs; 1 cup cooked chorizo sausage; 2 scallions, thinly sliced; maple syrup, for serving; cayenne pepper, for serving

Food.com

Make and share this Pancake Breakfast Tacos recipe from Food.com.

Ingredients

2 cups Bisquick

1 cup milk

2 large eggs

butter, for cooking pancakes and eggs

6 slices monterey jack pepper cheese

6 large eggs

1 cup cooked chorizo sausage

2 scallions, thinly sliced

maple syrup, for serving

cayenne pepper, for serving

Method

Preheat oven to 200 degrees.

In a medium bowl, whisk to combine Bisquick, milk, and eggs.

Preheat a large nonstick pan or griddle over medium heat. Grease surface with one teaspoon butter.

Add ⅓ cup pancake batter to pan or griddle, and let cook until bubbles form and the underside is golden brown, about 3 minutes.

Flip, and let cook an additional 1-2 minutes.

Remove pancake to a baking sheet, top with a slice of cheese, and transfer to oven to keep warm.

Repeat with remaining batter, replenishing butter as necessary between batches. You should have 6 pancakes.

Wipe out skillet or griddle. Increase heat to medium-high and grease with 1 teaspoon butter. Crack eggs, 1-2 at a time, into skillet, and let cook until whites are set and edges are golden brown, about 3 minutes.

Season with salt and pepper.

Remove to a platter or baking sheet.

Repeat with remaining eggs, replenishing butter as necessary.

Construct breakfast tacos: Divide eggs, chorizo, and sliced scallions among pancakes. Gently fold in half, sprinkle eggs with cayenne pepper, drizzle with maple syrup, and serve immediately.

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