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Recipe Wednesday-Drucks’ Cheddar Breakfast Taco

Posted on November 23rd, 2016 | Posted in Breakfast and Brunch, Recipes, Supplier of the Month


Though I will admit this did not photograph as appetizingly as it tasted it’s worth making. It is amazing what a few simple, quality ingredients can create. Eggs, onion, Rooster Street Provisions’ chicken kale sausage and Drucks’ cheddar cheese to add a bit of creamy, salty flavor to this dish.

To view our York Valley Cheese’s November product specials click HERE.

Yield 4 Tacos
1 tablespoon olive oil (992055, 3LTR)
1 cup onion, sliced (00691, 50#)
1/2 pound Rooster Street Provisions chicken kale sausage, sliced
3 eggs (EGG011, 15DOZ, Martin’s)
3 ounces Drucks’ Extra Sharp Cheddar Cheese, shredded (774018, 38#)
salt (CQS030, 12/3#, Morton) and freshly ground black pepper (CQP071, QT)
4 6-inch flour tortillas (559360, 24DOZ, Abuelita)
sour cream (HPH050, 4/5#, Crowley)
avocado (03910, 12CT)

Heat medium skillet with oil over medium heat. Saute onions for 5 minutes until transparent. Add sliced sausage and cook for 5 minutes until cooked through and then add eggs, salt and pepper to taste. Finish with Druck’s cheddar cheese, cover with lid to help it melt. Warm tortillas for a few seconds in microwave or griddle. Top with sour cream, taco egg mixture and avocado. Enjoy

From the Kitchen of Kristy Clark

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