Original Creole Seasoning 
Pepper Sauce 
Steak Loaded Nachos
Steak-loaded nachos: flavorful, messy, and made for summer hangs. Piled high with juicy grilled steak, crispy…
Get RecipeStart your Taco Tuesday – or any day of the week – with these savory breakfast tacos by Firehouse Grub. They are the perfect blend of bacon, cheese and Creole spice!
Ingredients
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1 Pound Bacon
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7 Eggs
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3 Russet Potatoes
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1/2 Small Onion
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1/2 Red Bell Pepper
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Colby Jack Cheese
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Tortillas
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1 1/2 Tablespoons Tony’s Original Creole Seasoning
- Clear
Directions
- Dice bacon and then brown.
- While bacon is cooking, peel and dice potatoes.
- Set bacon aside. Begin to cook potatoes in bacon grease for 6-8 minutes without turning. Seasoning with 1 tablespoon of Tony’s Original Creole Seasoning.
- Meanwhile, dice onion and bell pepper.
- At the 6-8 minute mark, add your onion and bell peppers to potatoes. Mix them in and continue to cook potatoes for another 10 minutes flipping every so often.
- Set potatoes aside. Put cheese on flat top or skillet in simplistic shape and size of tortillas you’re using. Cook choose until it’s crispy on the bottom. Place tortilla on top.
- Beat eggs and pour them onto flat top or skillet. Season with 1/2 tablespoon Tony’s Original Creole Seasoning. Mix in cooked bacon and cook until eggs are done to liking.
- Add more cheese to your potatoes and mix it in while it melts.
- Fix your tacos and top with your favorite hot sauce, like Tony’s Pepper Sauce!
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from our Cajun Country Cookbook
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