Breakfast Tacos

Breakfast Tacos with Sausage, Cheese, and Potatoes

This recipe yields approximately 6-8 tacos, depending on the size of your tortillas and the amount of filling used and the size of your family you are serving.

Prep time: 20-25 minutes

Cook time: 25-30 minutes

Ingredients:

• For the Potatoes:

  • In video, I used frozen tater tots

  • 1 pound Yukon Gold or Russet potatoes, peeled and diced into ½-inch cubes

  • 1 tablespoon olive oil or other cooking oil

  • ½ teaspoon salt (or to taste)

  • ¼ teaspoon black pepper (or to taste)

  • Optional: ¼ teaspoon paprika, garlic powder, or chili powder for extra flavor

• For the Sausage:

  • 1 pound breakfast sausage (bulk or removed from casings)

• For the Eggs:

  • 3-4 large eggs

  • 2 tablespoons milk or cream (optional)

  • Salt and pepper to taste

• For the Cheese:

  • 1-1 ½ cups shredded cheese (cheddar, Monterey Jack, Colby Jack, or a blend)

• For the Tacos:

  • 6-8 flour or corn tortillas (6-inch size recommended)

• Optional Toppings:

  • Salsa

  • Sour cream or Mexican crema

  • Chopped cilantro

  • Diced onions

  • Avocado or guacamole

  • Hot sauce

Equipment:

• Large skillet or frying pan

• Medium saucepan or another skillet for eggs (if using)

• Spatula or wooden spoon

• Cutting board

• Knife

• Measuring spoons and cups

Instructions:

1. Cook the Potatoes:

   • I used frozen tater tots in the video and cooked them in an air fryer.

   • Heat the olive oil in a large skillet over medium heat.

   • Add the diced potatoes, salt, pepper, and any optional potato seasonings.

   • Cook, stirring occasionally, for 15-20 minutes, or until the potatoes are tender and lightly browned. You may need to cover the skillet for a few minutes to help them cook through.

   • Once cooked, remove the potatoes from the skillet and set aside.

2. Cook the Sausage:

   • In the same skillet (no need to wipe it clean), cook the breakfast sausage over medium heat, breaking it up with a spatula or spoon as it cooks.

   • Cook until the sausage is browned and cooked through, about 8-10 minutes. Drain any excess grease.

   • Remove the cooked sausage from the skillet and set aside.

3. Cook the Eggs:

   • In a medium saucepan or another skillet, whisk the eggs with milk or cream (if using), salt, and pepper.

   • Put down 1-2 tsp of unsalted butter

   • Cook over medium-low heat, stirring frequently, until the eggs are set but still slightly moist. Avoid overcooking.

   • Remove the cooked eggs from the skillet and set aside.

4. Warm the Tortillas:

   • You can warm the tortillas in several ways:

     • Skillet: Heat a dry skillet over medium heat. Cook each tortilla for about 15-30 seconds per side, until softened and slightly browned. (In video)

     • Microwave: Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or until softened.

     • Oven: Wrap the tortillas in foil and warm in a preheated 350°F (175°C) oven for 10-15 minutes.

5. Assemble the Tacos:

   • Lay out the warmed tortillas.

   • Spoon a portion of the cooked potatoes onto the center of each tortilla.

   • Top with a portion of the cooked sausage and scrambled eggs.

   • Sprinkle generously with shredded cheese.

   • Add any desired toppings like salsa, sour cream, cilantro, etc.

6. Serve: Serve the breakfast tacos immediately and enjoy!

7. Spice it up: Add diced jalapeños or a pinch of red pepper flakes to the potatoes or sausage while cooking.

8. Vegetarian option: Omit the sausage and add sautéed onions, bell peppers, or black beans.

9. Sweet potatoes: Substitute sweet potatoes for regular potatoes for a different flavor profile.

10. Make ahead: The potato and sausage components can be cooked ahead of time and stored in the refrigerator for 2-3 days. Reheat before assembling the tacos.

11. Freezing: Assembled tacos can be wrapped individually in foil and frozen. To reheat, bake in a preheated oven at 350°F (175°C) until heated through.

Enjoy your delicious and customizable breakfast tacos!