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Breakfast Tacos are made with your favorite breakfast ingredients, but served in a soft flour tortilla! This breakfast idea is such a fun twist on traditional breakfast recipes. They are easy to quickly whip up on weekday mornings, or make a fabulous weekend breakfast too.
Breakfast Tacos
If you love breakfast sausage, scrambled eggs, avocados, salsa, and more in an omelet, these tacos are for you! Don’t just think they’re for breakfast though, they would make a wonderful breakfast dinner too!
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Ingredients:
- Eggs
- Salsa con queso – You could use salsa mixed with a good melting cheese instead.
- Whole milk – Heavy cream will also work if you want a richer, heartier scramble.
- Salt
- Ground black pepper
- Breakfast sausage – Feel free to use bacon or chorizo, instead.
- Avocados
- Diced tomatoes
- Green onions – You can leave the green onions out or opt for a different onion. The choice is yours. Red onions make a great substitute.
- Soft flour tortillas – corn tortillas would also be a great option.
- Salsa
Optional Ingredients:
- Potatoes or hashbrowns
- Pico de gallo or cilantro
- Refried beans
- Black beans
- Sour cream
- Hot sauce or your favorite toppings
Instructions:
Cook the breakfast sausage. In a large skillet, brown the breakfast sausage over medium heat while breaking it up to create a nice sausage crumble.
Once cooked set aside, or make the eggs at the same time in a second skillet to make sure everything is warm when served.
Make the scramble. In a large bowl, whisk together the eggs, salsa con queso, milk, salt, and pepper.
Cook the scramble. Pour the mixture into a large skillet. Allow it to cook for 30 seconds or so before pulling the edges in with a rubber spatula and tilting the skillet to expose the uncooked egg to the hot surface. Repeat until the eggs are all cooked.
Assemble the tacos. Stuff the tortillas with the egg mixture and cooked sausage. Top them with the diced tomato, avocado slices, and green onion. Serve them with salsa for dipping or topping.
Make-Ahead Freezer Recipe
Can I make this ahead of time and freeze it?
You can. Just the eggs and the sausage, though. Allow both components to cool completely before sealing them in separate freezer-safe airtight containers. You can store them in the freezer for up to 3 months.
When you are ready to enjoy, allow the eggs and sausage to thaw in the fridge. Reheat them in the microwave in 30-second intervals until heated through or bake them, covered at 300 degrees F for 10-15 minutes. Once warm, stuff the tortillas with eggs and sausage and top the tacos with salsa, onion, and avocado.
Oven-Baked Recipe
What is another variation I can make?
Not in the mood to turn on the stovetop? Use the oven instead. Just whisk together all of the scrambled egg ingredients, pour them into a greased baking dish (I like to line mine with parchment paper), and bake at 350 degrees F for 20 minutes or until the eggs are set. When the eggs are cooked, spoon them into the tortillas and top with salsa, sausage, avocado, and green onions.
More Breakfast Recipes
Breakfast Tacos Recipe
Breakfast Tacos
Equipment
- Mixing bowl
- Whisk
- 2 large skillets
- spatula
Ingredients
- 8 eggs
- ½ cup salsa con queso
- ¼ cup milkÂ
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound breakfast sausage
- 6-8 flour tortillas
- 2 cups salsa, for dipping and/or topping the tacos
- 2 avocados, sliced
- 1 cup diced tomatoes
- ¼ cup green onions, slicedÂ
Instructions
- Cook the breakfast sausage. In a large skillet, brown the breakfast sausage over medium heat while breaking it up to create a nice sausage crumble. Once cooked set aside, or make the eggs at the same time in a second skillet to make sure everything is warm when served.
- Make the scramble. In a large bowl, whisk together the eggs, salsa con queso, milk, salt, and pepper.
- Cook the scramble. Pour the mixture into a large skillet. Allow it to cook for 30 seconds or so before pulling the edges in with a rubber spatula and tilting the skillet to expose the uncooked egg to the hot surface. Repeat until the eggs are all cooked.Â
- Assemble the tacos. Stuff the tortillas with the egg mixture and cooked sausage. Then Top them with the diced tomato, avocado, and green onion. Serve them with salsa for dipping or topping.
Notes
- Refrigerator. Before filling and topping the tortillas, allow the eggs and sausage to cool to room temperature and seal them in separate airtight containers. Store them in the fridge for up to 4 days. If you already assembled the tacos, allow them to cool, seal them in an airtight container, and store them in the fridge for up to 2 days. Just note that they will become increasingly soggy as they sit.
- Freezer. Once the eggs and sausage have cooled completely, seal them in separate freezer-safe airtight containers and store them in the freezer for up to 3 months. Thaw them in the fridge before reheating and enjoying. I do not suggest freezing these tacos if you have already assembled them. They won’t thaw well.
- To reheat. The most efficient way to reheat leftovers is in the microwave. Place the eggs in a microwave-safe bowl and microwave in 30-second intervals until heated through. Reheat the sausage in the same fashion. Alternatively, arrange the eggs and sausage in a baking dish, cover with aluminum foil, and bake at 300 degrees F for 10-15 minutes or until heated through. Once warm, load up the tortillas and top the tacos salsa, avocado, and green onions.
