Not only are these tacos quick and easy to make, but they’re also super delicious in addition to being protein rich, some healthy fats, and a dose of veggies to help start the day off on the right foot.
Trust me, these homemade breakfast tacos are better than any fast food version you’re going to find. They’re great to make each component ahead of time and can easily be customized to fit your taste buds. Mix and match your favorite protein sources and toppings, and keep them in the fridge until you’re ready to eat for a quick grab-and-go meal as you head out the door!
Ingredients
- Eggs: you’ll need 6-8 large eggs to make this breakfast taco recipe. I would approximate about one egg per taco.
- Tortillas: Use your favorite tortilla, just make sure they’re taco sized. we have been loving these almond flour tortillas lately from Trader Joes.
- Ground Breakfast Sausage: you can use whatever breakfast sausage you prefer in this recipe. Turkey or chicken breakfast sausage will both work well and my preferred choice. Look for sausage with the minimum processed ingredient list. You can also use your favorite plant-based sausage protein instead.
- Avocado: thinly sliced avocado, or guacamole if you have on hand.
- Tomatoes: for some freshness or best still pico de Gallo.
- Onion and Jalapeño: we’re sautéing some chopped onion, jalapeño along with a bit of ground cumin and oregano for even more flavor into the eggs.
- Cilantro: every good taco has plenty of fresh chopped cilantro.
- Limes: for some freshness and to balance the proteins.
How to Make Breakfast Tacos
- Toast your tortillas: I have been loving these almond flour tortillas fro Trader Joes lately, but any tortilla will work in this recipe. Warm the tortillas both sides in a warm pan. Cover them with a clean dish towel to keep warm while you do the rest.
- Cook the sausage meat: I chose these chicken breakfast sausage with minimum processing and the smallest ingredients list. Not a big fan of processed meats but on occasion, in certain recipe you just need it. Some day I’ll try to make my own until then chose the best quality you can get.
- Eggs: Depending one your time I recommend scrambling the eggs in bulk for this recipe. The key to great scrambled eggs is to really whisk them until you can’t see any whites at all. Sauté chopped onions and jalapeño until soft. Pour the whisked eggs and its done in seconds.
- Cheese: even though I didn’t add any, some cotija or Mexican cheese sprinkled on the top will be lovely.
- Assemble the tacos! Eggs, then cooked sausage, avocado slices, optional pico de gallo and a squeeze of lime juice is all you need for these amazing breakfast tacos.
Breakfast Tacos
Equipment
- Skillet
- frying pan
Ingredients
- 6 fresh eggs
- 6-8 small taco sized tortillas
- 1 small onion, finely diced
- 1 medium jalapeno, finely diced
- ½ tsp ground cumin
- ¼ tsp dried oregano
- 12-16 oz breakfast chicken sausage or other meat sausage or plant based
- 1-2 avocado, sliced or guacamole
- 2 medium tomatoes, diced into small pieces or pico de gall, drained
- 1-2 tbsp olive oil or butter
- sea salt and black pepper as needed
garnishes
- chopped cilantro
- lime juice
- hot sauce or jalapeño slices
- crumbled cotija cheese optional
Instructions
- Remove the sausage meat from the casing and crumble them a little. On a well warmed skillet add the sausage meat and saute until fully cooked and slightly browned. Set aside.
- Warm each tortilla and keep warm.
- In the same skillet warm a tablespoon or so oil and saute the chopped onion and jalapeno until softened. Add the ground cumin, oregano, salt and pepper. While the onions cook, crack the eggs into a bowl, season lightly, and whisk until the yolk and whites are fully incorporated and no more white steaks are visible.
- Pour the eggs into the cooked onion mixture and stir and swirl constantly until the eggs are almost set, but still are a bit tender.Take it off the heat and allow the residual heat finish cooking.
Assemble
- On each tortilla add a scoop of scrambled eggs, some sausage, couple of avocado slices, tomatoes, chopped cilantro, and serve with lime slices and hot sauce.
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