| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 8 pacos |
Ingredients
- 1 tablespoon canola oil
- 12 ounces breakfast sausage, removed from casing
- 3 tablespoons half-and-half or milk
- 6 large eggs
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- 8 thin pancakes, 5 to 6 inches in diameter (see Cook’s Note)
- 1 cup shredded pepper jack cheese
- 1 avocado, thinly sliced
- 2 Roma tomatoes, cut into small dice
- 3 scallions, white and light green parts, sliced
- Hot sauce, if desired
Instructions
- Heat the oil in a large nonstick skillet over medium heat. Add the sausage and use a wooden spoon to break it up into crumbles. Cook until browned, about 8 minutes. Remove to a plate and cover with foil to keep warm.
- In a large bowl, whisk together the half-and-half and eggs and season with a generous pinch of salt and pepper. Add the butter to the same skillet the sausage was cooked in and heat over medium-low heat. Add the egg mixture and cook, stirring constantly, until the eggs are scrambled and set, 5 to 6 minutes.
- To assemble the pacos, divide the egg mixture among the pancakes, top with the crumbled breakfast sausage and sprinkle each with 1 to 2 tablespoons of the cheese. Top with sliced avocado, diced tomato and some scallions and drizzle with hot sauce if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 362 |
| Total Fat | 29 g |
| Saturated Fat | 10 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 17 g |
| Cholesterol | 201 mg |
| Sodium | 556 mg |
Reviews
Me Too. Where are the cooks notes??
I don like the way you guys including Marcela always are making fun of Mexican food !! I feel very sad that you don’t show any respect!!!!!!!!
Want to try but can’t find “cooks note” for pancake mix