Shrimp, Jalapeño & Egg Tacos - Video Recipe

This Breakfast Taco blows all the others out of the water! And my Shrimp, Jalapeño, and Egg Tacos are Tex-Mex cuisine at its tastiest. 

I have my Mom to thank for the recipe. It was handed down from her mother and I first had the taco as a child when we lived with Mom's parents for a few months in Port O'Connor, Texas. Her father was a shrimp boat captain and he would bring home fresh-caught Gulf of Mexico shrimp. We had shrimp all the time for breakfast, lunch, and dinner.

Most breakfast tacos and burritos have scrambled eggs, bacon, Mexican rice, and pinto beans. Locals in our small fishing town added shrimp to their Breakfast Tacos. And it's easy for anyone to make Shrimp, Jalapeño, and Egg Tacos.

All you do is saute a little chopped onion and jalapeño until soft, cook peeled shrimp for a couple more minutes, then scramble in some eggs. As the eggs scramble heat up a couple of flour or wheat tortillas. 

When done stuff the tortilla, add your favorite salsa or hot sauce, and chow down!

Texans usually make their tacos with flour tortillas, but it's okay to use corn tortillas. Tortillas are still cheap at my local 99c only Store and Dollar Tree. 

Onion and  jalapeños are cheap enough. I get mine from my local Latin grocer.

6 eggs for $1.25 have not shown up at Dollar Tree this year. I can still get small packs of frozen cooked bay shrimp in the cold deli case. It's enough shrimp for a couple of tacos. You only need a few shrimp for this recipe.

For larger fresh shrimp, you may peel them and remove the black vein (small/medium shrimp may not have these) along the back of the shrimp. The vein can have a subtle mealy flavor. Fresh shrimp only take a couple of minutes to cook pink and frozen cooked shrimp need defrosting. I've also eaten fresh boiled shrimp where you do not remove the "vein." 

You can use cheap jars of salsa, I do. Tapatio is my favorite Mexican-style hot sauce. 

Shrimp, Jalapeño, and Egg Tacos come together quickly and I know you will like this recipe, courtesy of my Mom and her Mom. 

Shrimp, Jalapeño, and Egg Tacos - Video        Play it here. Video runs 3 minutes, 13 seconds.

My YouTube video link for viewing or embedding, just click here. 

Ingredients (about 2 tacos)

• 4 to 5 Shrimp - medium size, peeled, and back vein removed (if necessary.) 
• 2 to 3 Eggs - I use medium size eggs.
• 1/4 Onion - or about 2 tablespoons chopped.
• 1/4 to 1/2 Jalapeño - okay to add more or less according to your spice limits. 
• 2 Teaspoons of Cooking Oil.
• Salt and Pepper to taste.

Directions

Add a teaspoon of oil to an omelet pan or regular frying pan over medium heat. Add chopped onion and jalapeño. Saute for a couple of minutes to soften.

It's okay to leave out jalapeño if you can't stand the heat. Remove the seeds and white ribs and the jalapeño will be milder in spiciness.

While veggies cook get shrimp ready. Defrost frozen shrimp. You can defrost them in a heated frying pan. For shell-on shrimp peel and devein (if necessary.) 

When you peel a shrimp check along the back of the shrimp and you may see a shadowy black line that is called the "vein." The vein is actually a shrimp's digestive tract. It has a gritty taste if it is a thick line. Very small shrimp often do not have one large enough to fool with.

After you peel a shrimp, slice with a knife along the back of the shrimp to expose the vein. Remove the vein. Small shrimp may not have a vein to remove. Again, it's up to you if you want to remove the "vein."

Add frozen or freshly peeled shrimp to the frying pan. If the shrimp are large it's okay to slice them in half. 

Raw shrimp cook for two or three minutes until done. They will turn from white/grey to pink when finished cooking. Frozen cooked shrimp only need to be warmed for a minute.

Add another teaspoon of cooking oil then add eggs to scramble. Scramble eggs any way you like. You can premix eggs in a bowl or just add them right to the pan with shrimp and veggies.

Scramble eggs for a minute or so until done. Salt and pepper to taste.

While eggs scramble you can heat up the corn or flour tortillas in a pan or microwave for 15 to 30 seconds, or until warm and soft. Tortillas need to be heated through to soften or they may crack and split when folded and loaded with filling.

When the eggs are done and the tortillas heated, build your Shrimp, Jalapeño, and Egg Tacos, and don't forget the salsa and hot sauce!

Corned Beef with Scrambled Eggs - Video Recipe

Your arteries will groan but your tastebuds will sing for The 99 Cent Chef's latest breakfast recipe, Corned Beef with Eggs. And it's so rich you may need your cholesterol checked afterward!

One of L.A.'s original and classic Jewish Deli's, Canter's, serves the best Corned Beef in towering sandwiches or for breakfast.

And for the price of their $12.50 breakfast, you could easily do it yourself much cheaper. If you caught my Easy Homemade Corned Beef recipe video and want to try your hand at it, just click here to get started.(I always store a few corned beef packages in the freezer from St. Patrick's Day meat sales.)

Easy Homemade Corned Beef - Video Recipe

While not as economical as making your own Corned Beef (that I got for $1.69 cents per pound from Albertsons,) you could pick up some pastrami from your favorite Jewish deli or packaged sliced Corned Beef from the grocery store. And eggs are always cheap.

If you are like me, it's hard to finish a typical overstuffed Corned Beef Deli Sandwich. So instead of eating it a day later on soggy bread, you can just take out the meat and use it in my  Corned Beef with Scrambled Eggs recipe.

And there is nothing to it. Just heat up some cooked Corned Beef and stir in your favorite egg scramble. You don't even need to season it, as Corned Beef is salt-cured enough.

This is a dish to make on a Saturday or Sunday morning when you'll have the time to recover from my food coma-inducing Corned Beef with Scrambled Eggs.

Corned Beef with Scrambled Eggs - Video

Play it here, video runs 2 minutes, 46 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (one serving)

• 1 to 3 eggs - scramble any way you like it.
• Leftover Corned Beef - shredded and roughly chopped. A pile that equals the size of one egg is a good serving. Of course, you can use as little or a much as you desire.
• No need for salt, as Corned Beef is seasoned enough for me - but you can add some if you like.
• Teaspoon cooking spray or oil -- optional. I left it out as the Corned Beef leftovers came off the fatty ends, and were oily enough.

Directions
Heat up your omelet pan over a low/medium heat. Flake or peel off Corned Beef pieces from leftovers. Roughly chop it. You can oil the pan if necessary. Saute Corned Beef for a minute -- just long enough to heat it through.

Break in 1, 2 or 3 eggs and start scrambling it all together. You can whisk the eggs first, then add to heating Corned Beef. Just make your favorite egg scramble recipe.

Cook to desired doneness, it should only take 3 - 5 minutes. Serve with any favorite sides like: toasted bagels, bread or sliced tomato and cottage cheese -- although it's such a hearty breakfast you may only need coffee.

Hindsight
Make this recipe your own. Try melting cream cheese into the scramble (or your favorite cheese) when eggs are almost done cooking. I like to add a splash of milk to my 2 eggs, lightly whisk together, then saute until done.

Scrambled Eggs & Mushrooms - Video Recipe

It's the Golden Age of cheap fungi and I'm taking advantage of it especially in the morning, with my earthy and pungent Scrambled Eggs and Mushrooms.

All kinds of small packages of fresh mushrooms have been showing up in my local 99c only Stores. Everything from shitake to portabella, and oyster to regular white or brown button.

Baby Bella Crimini & White Button

Champignon

Oyster & Portabella Mushrooms

I mainly like to cook them one way, sauteed for a few minutes in butter. So tender and woodsy in flavor with a slightly salty/sweet rich buttery taste. I will inhale sauteed mushrooms in butter on their own, like scooping peanut butter from a jar.



I like Cheese and Mushroom Omelets like this, but for ease and quickness I'll saute mushrooms in butter and go right to adding a couple eggs for a scramble. It's a no fuss, no muss way to start the day.

And use your favorite scrambled eggs recipe. Do you whip the eggs first or just crack them right into an oiled pan? Do you like a splash of milk in your whipped eggs, too? Hey, go for any way you like it.

You can use any packaged mushrooms on sale, or if none are available discounted, then buy 2 or 3 loose button mushrooms per scramble - that's all you'll need for my cheap$kate recipe.

Click on any photo to see larger.

I've been picking up 8-packs of medium size eggs at my local Dollar Tree lately. For this recipe I use 3 eggs per Mushroom Scramble. Of course it's okay to make a quickie one or two egg scramble.

My Scrambled Eggs and Mushrooms recipe is simply delicious and I know you will return to this recipe often....once you give it a go.

Scrambled Eggs & Mushrooms - VIDEO

Play it here, video runs 1 minute 47 seconds

 My YouTube video link for viewing or embedding, just click here.

Ingredients (1 serving)
2-3 eggs - I used 3 medium sized eggs for this recipe, but okay to use as little or as many as you like.
2-4 button mushrooms - sliced. Amount of mushroom is up to you. Okay to use any type of favorite mushroom.
Butter or cooking oil - about a tablespoon total. Just enough to saute mushroom and scramble eggs.
Salt and pepper to taste - If I use salted butter, then all I add is a little black pepper.

Directions
Brush off dirt on mushrooms, if needed. Slice or break apart mushrooms into bite-sizes so they will cook faster and evenly.

Add mushrooms to a heated pan with butter or oil. Saute until mushrooms are soft, about 3-5 minutes.

Add a little more butter or oil if necessary, before you mix in eggs.

Make an egg scramble any way you like. You can blend raw eggs in a bowl, or just crack eggs right into sauteed mushrooms.

Scramble eggs to desired doneness. Depending on heat of pan, it takes a couple of minutes, or so.

DIG IN!

Easy Breakfast Burrito - Video Recipe

Got leftovers? Then I have a recipe for you for a simple Breakfast Burrito made with scrambled eggs. If you have some leftover pinto beans, a bit of Mexican rice, and don't forget the jar of cheap salsa - then that's all you need for this cheap$kate recipe. So check out the recipe video below to see how it all comes together.

Easy Breakfast Burrito - VIDEO

Play it here, video runs 35 seconds.

My YouTube video link for viewing or embedding, just click here.

Cans of pinto beans are cheap anywhere you shop for them. I get mine from my local 99c only Stores.

Make a fresh pot of pinto beans and you will have leftovers. I like to freeze a few single-serving Ziploc bags for breakfasts that feature this legume. Click here to see my Homemade Mexican Pinto Beans recipe.

You can mash them for Refried Beans, or leave them whole. You can add beans right into the scrambling eggs, or add them separately.

My Mom's Mexican Rice is a standby for me - click here for her recipe. First, saute rice in a couple tablespoons of oil for a few minutes, this gives rice a nice texture and extra nutty flavor.

Add a little onion and garlic and cook until soft. Then finally add water and a tablespoon or two of tomato sauce or paste. Cover it, and when done spoon some on a heated tortilla; the red-hued fluffy rice is the bed your beans and eggs will reside on.

And I always have an opened jar of cheap salsa to spice up the Breakfast Burrito. What's your favorite jarred salsa? I have a few and get them when they are on sale.

If you are flour averse then use smaller corn tortillas for Breakfast Tacos.

I've published a Breakfast Burrito before, but I made it with Mexican Eggs (a combination of chopped tomato, onion, and jalapeno) I often saute veggie Chorizo then scramble in some eggs for a spicy breakfast burrito or tacos.

As you can see, there are a hundred ways to make my easy-to-build Breakfast Burrito. All you need to do is freeze some leftovers and go from there.

Ingredients (about 2 burritos)

• 2 Flour Fortillas - okay to use wheat tortillas. Substitute with corn tortillas for Breakfast Tacos.
• 1/2 cup cooked Pinto Beans - fresh-made or from a can. Okay to use whole beans, or mash for Refried Beans.
• 1/2 cup Mexican Rice - okay to use regular rice, or just leave it out.
• 3 Eggs - I used medium size eggs. Okay to add more eggs or less, to suit your taste.
• Salsa - I used store-bought. Up to you how much to use.
• Salt and Pepper to taste.
• 2 tablespoons Oil - one for refried beans and one for scrambling eggs.

Extra toppings: sauteed chorizo, potato, and cheese.

*Adjust topping amounts, including beans and rice, to suit your tastes.

Directions

Scramble eggs. While eggs scramble, heat up beans and rice in a microwave or in a pan on the stovetop.

If you like chorizo then saute that first, then go to scrambling eggs. You can mix eggs into chorizo, or keep it separate.

You can make Refried Beans by mashing them with a fork in a tablespoon of oil and some bean sauce. Mash until desired creaminess is reached.

While the eggs finish up, heat tortillas for a couple of minutes to soften them and make folding easier. Also, bring salsa to room temperature.

Just make the Breakfast Burrito any way you like. If you like a lot of eggs then load it on. If beans are your thing, then leave out some eggs and stuff the burrito with pinto beans. And don't forget the salsa!