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Breakfast Tacos

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Servings: 8
Author: Jade Jones


  • 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


  • 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 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 Tbps 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.
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