INGREDIENTS

2 Mission® 6" Red Corn Tortillas (10611)  
1 Mission® 6" Blue Corn Tortilla (10612)  
4 oz. Scrambled Eggs  
3 oz. Breakfast Bacon or Sausage, cooked and crumbled 
5 oz. Shredded Hash Browns , prepared 
3.5 oz. Shredded Cheddar Cheese  

DIRECTIONS

1.) Fry two Mission® Red Corn Tortillas and the Blue Corn Tortilla in a deep fryer at 350º F for approximately 10 seconds or until shells are crispy.

2.) Place one red tortilla on a parchment lined baking sheet.

3.) Spread 2 ounces of scrambled eggs evenly over the center of the shell.

4.) Spread 1½ ounces of shredded hash browns over the scrambled eggs.

5.) Top hash browns with 1 ounce of bacon or sausage.

6.) Spread 1½ ounces of shredded cheddar cheese over the meat.

7.) Place blue corn tortilla on top of ingredients and repeat steps 2-6.

8.) Place the other red corn tortilla shell on top of second stack of ingredients.

9.) Spread 1 ounce of shredded hash browns evenly over the center of the tortilla.

10.) Top hash browns with 1 ounce of sausage or bacon and ½ ounce of cheddar cheese.

11.) Place Breakfast Stacker in a 350º F pre-heated oven until cheese is melted.

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