Texas Breakfast Tacos

Mix seasonings for the potatoes and set aside.

At the same time, prepare scrambled eggs, cook bacon (I use the microwave), and brown the breakfast sausage. Once cooked, transfer all to covered dishes to keep warm and moist. Dispose of all but about 2 tablespoons of the rendered sausage fat.

In the sausage pan, add cubed potatoes to the remaining fat. Toss to coat, then sprinkle the prepared seasonings, stirring frequently, until all sides of the potatoes are covered. Cook over medium heat, covered, until potatoes are browned and tender, about 15 minutes. Stir frequently to prevent the bottom sides from burning.

When cooked, remove the lid from the potatoes and let them rest in the pan on the lowest possible heat setting. That will keep the potatoes warm without allowing them to become soggy with the lid on.

Cook raw tortillas or warm ready-made tortillas in a hot, flat pan. Store warm tortillas in a tortilla warmer or otherwise covered to retain the heat and moisture.

Roll out six sections of tin foil, slightly larger than the circumference of the tortillas. Place a warm tortilla in the center of each section of foil. Divide filling ingredients into the center of each tortilla. Top with cheese. Fold each tortilla over to close and then roll the foil snugly around the taco to form a fully-closed cylinder.

Store in a keep warm oven until ready to eat.

To eat, open the foil packet (it can be used as a disposable plate) and dress with a salsa or chili sauce of choice.