Egg and sausage tacos are great for breakfast, lunch or dinner. They are perfect for anyone who loves tacos and quick and portable dining options.
These egg and sausage tacos are just like breakfast burritos are always a favorite and this breakfast taco uses many of the same ingredients. Start with a fried taco shells. They are the perfect size for breakfast and you have a good ratio of filling to tortilla with corn. Flour would give you way too much tortilla but it really is all up to you.
Want to pick up your breakfast options? Check this section for great breakfast ideas.
MORE BREAKFAST RECIPES YOU MIGHT LIKE
Instant Pot Egg Bites | Frittata with Spinach and Feta| Instant Pot Maple Brown Sugar Oatmeal
What We Love About This Breakfast Tacos Recipes
My favorite way to top these is with a little bit of queso fresco, fresh cilantro, and tomato. If your tastes bend towards salsa or pico de gallo even Easiest Homemade Guacamole.
- 30 Minute Meal: They are quick and easy enough for any day of the week.
- Easy Ingredients: All found in pantry and refrigerator.
- Family Friendly: They build their own so they are all happy. Lettuce, Onions whatever.
- Adaptable: Can make it low-carb, dairy free, etc…
Ingredient Notes
- 1 lb ground pork breakfast sausage: Any kind that you like.
- 8 lg eggs scrambled– Make sure to use large eggs.
- 2 Tbsp butter
- 1 cup queso fresco crumbled
- 1 cup cherry tomatoes chopped. Other veggies can be used as well, cook and drain on a paper towel if necessary.
- 1/4 cup cilantro chopped
- 16 corn tortillas, flour tortillas can be used if you prefer.
Equipment Needed
- Large Skillet
- Frying Pad
- Chefs Knife
- Cutting Board
How to Make Recipe Breakfast Tacos
These are the basic steps for making Egg Tacos. Please refer to the recipe card below for more detailed instructions and nutrition information.
STEP 1: SAUSAGE
First, cook breakfast sausage until no longer pink.
STEP 2: EGGS
Then heat a separate pan over medium high heat. Add 2 Tbsp butter and allow to mostly melt. Make sure the butter coats the pan and up the sides and then pour in beaten eggs with a half teaspoon of House Seasoning Blend and use a spatula to gently stir the eggs around the pan until completely set but still shiny.
STEP 3: BRIEF INSTRUCTION
Next, fry corn tortillas, coat a small pan with about 2 Tbsps vegetable oil or olive oil. Allow to get sizzling hot, quickly fry tortilla on each side and fold while still warm.
STEP 4: ASSEMBLE
Finally, fill a corn tortilla shell with approximately 2 Tbsp each ground sausage mixture. Top with about 2 tsp queso fresco crumbles about 1 Tbsp diced tomatoes and a little bit of cilantro.
Prep and Storage Tips for Egg Tacos
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Cook the eggs ahead of time and store in an airtight container. Prepare vegetables and also store in airtight containers in the fridge.
HOW TO STORE THIS RECIPE
Always store the components in an airtight container or zip to bag.
HOW TO REHEAT THIS RECIPE
Reheat the eggs in the microwave and fry the taco shells and assemble as directed below.
Frequently Asked Questions for Best Breakfast Tacos
Really, you can adjust this recipe to meet your dietary needs. Use a low fat breakfast sausage, low fat cheese or sour cream etc. Also, try egg whites or eggbeaters.
Of course, the best breakfast sausage for this recipe is the kind you like to eat. However, try a sweet sausage,turkey, chorizo sausage, chicken sausage, Italian sausage or even a hot sausage if you prefer.
Indeed, adjust the recipe to fit the number of people that you are feeding.
The difference is size: breakfast taco typically has one egg, a breakfast burrito two and what often seem to be three.
Expert Tips for Making This Recipe.
- Add Sauce: Try adding a hot sauce or pepper sauce to the tacos to add a kick of flavor.
- Short cut tip: Prep the veggies ahead of time and have them ready for when you are ready to assemble your sausage tacos.
- Variation tip: Vegan sausage can be used if needed.
- Alternate ingredient: Mushrooms, bell pepper, hot peppers, pepper jack cheese., twist of lime juice, red onion, avocado. Use what you enjoy.
- Season: Salt, black pepper, cumin, cayenne pepper, garlic powder, paprika, coriander and any other spices to taste.
What to Serve with Egg and Sausage Tacos
This post was originally contributed by Jade Jones of Jonesin’ For Taste.
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Egg and Sausage Tacos
Ingredients
- 1 lb ground breakfast sausage
- 8 lg eggs scrambled
- 2 Tbsp butter
- 1 cup queso fresco crumbled
- 1 cup cherry tomatoes chopped
- 1/4 cup cilantro chopped
- 16 corn tortillas
- vegetable oil divided
- 1/2 tsp House Seasoning Blend
Instructions
- Cook breakfast sausage until no longer pink.
- Heat a separate pan over medium high heat. Add 2 Tbsp butter and allow to mostly melt. Make sure the butter coats the pan and up the sides. Pour in beaten eggs with house seasoning blend and use a spatula to gently push the eggs around the pan until completely set but still shiny.
- To fry corn tortillas, coat a small pan with about 2 Tablespoons vegetable oil. Allow to get sizzling hot, quickly fry tortilla on each side and fold while still warm.
- To assemble- fill a corn tortilla shell with approximately 2 Tbsp each ground sausage and scrambled eggs. Top with about 2 tsp queso fresco about 1 Tbsp diced tomatoes and a little bit of cilantro.
Expert Tips
- Add Sauce: Try adding a hot sauce or pepper sauce to the tacos to add a kick of flavor.
- Short cut tip: Prep the veggies ahead of time and have them ready for when you are ready to assemble your sausage tacos.
- Variation tip: Vegan sausage can be used if needed.
- Alternate ingredient: Mushrooms, bell pepper, hot peppers, pepper jack cheese., twist of lime juice, red onion, avocado. Use what you enjoy.
- Season: Salt, black pepper, cumin, cayenne pepper, garlic powder, paprika, coriander and any other spices to taste.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
