These delicious Breakfast Tacos are made using flavorful breakfast sausage, Mexican spices, fluffy eggs, and warm tortillas. Ready in under 15 minutes, it’s a great, filling way to start your day!
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This easy breakfast tacos recipe is a quick way to make a filling cooked breakfast, and it’s made with super simple ingredients!
They are great for the whole family as you can easily make a double or triple batch, and everyone can choose their own favorite toppings.
I love that I can make a big batch and stash some in the fridge or freezer for easy breakfasts and lunches on busy school days!
Serve these classic breakfast tacos with avocado slices and Homemade Salsa!
If you’re wanting more Mexican breakfast inspiration, try these Fun Breakfast Taco Bites, this Loaded Baked Potato Quiche, and these Mini Mexican Wonton Quiches!
- Tortillas: flour or corn tortillas or another kind that you like is fine.
- Breakfast Sausages: turkey or pork sausage is best, with their casings removed. You can easily swap this for bacon, turkey bacon, chopped ham, or leave it out and bump up the eggs!
- Seasoning: salt, black pepper, and taco seasoning for those classic Mexican flavors.
- Eggs: scrambled eggs add protein to this filling breakfast dish.
- Milk: for making the eggs fluffy, you can use any kind of milk for this.
- Salsa: this easy Homemade Salsa is perfect in these breakfast tacos.
- Cheese: I have used cheddar cheese here, but you could use Pepper Jack cheese or a Mexican cheese mix.
How to Make Breakfast Tacos
You can find the detailed recipe in the recipe card below.
- Cook sausage. Cook the sausage meat in a pan until browned, and season with taco seasoning.
- Make egg mixture. Make scrambled egg mixture by mixing the eggs, milk, salt, and pepper together.
- Cook eggs. Scramble the eggs by cooking them in a small pan just until set.
- Assemble tacos. Warm the tortillas top each with cheese. Put some sausage and scrambled eggs in each wrap, and top with your chosen toppings. Garnish as you like and serve!
Tips and Notes
- Warm your tortillas. The best way to warm tortillas, is one at a time, in a large skillet on high heat for a few minutes on either side. They should get slightly crispy but you’ll still be able to fold them over slightly. Keep warm tortillas wrapped in foil until you are ready to use them.
- Saute veggies. Add some onion, peppers, or mushrooms by sauteeing them with the sausage meat and seasoning for a flavorful and even more filling dish.
- Shred cheese yourself. Use a block of cheese that you can shred yourself, when you can, for the best flavor. Pre-shredded cheese is coated in a flour-like substance and doesn’t taste as good.
Breakfast Taco Variations
- Turn up the heat. Add hot sauce or green chiles to make the tacos spicier.
- Vegetarian option. Add some refried beans on top of the fluffy eggs for extra protein and a different texture, or as a vegetarian option.
- Chorizo Breakfast Tacos. Add some chorizo sausage and make Chorizo Breakfast Tacos.
- Bacon. Bacon tastes amazing with these Mexican flavors, simply make up some bacon (crispy is best) and chop it into small bits, then sprinkle them on top of the other toppings!
- Taco shells. You can use hard taco shells instead of tortilla wraps.
Breakfast Tacos FAQs
A tasty Breakfast Taco is a super easy and healthy way to start your day! Simply scramble some eggs and set them aside. Cook the sausage meat with taco seasoning. Assemble your tacos on a warm tortilla, and top it with your favorite fresh ingredients you’d normally have on a taco!
You can store the individual components in the fridge up to four days, or cool everything and assemble the tacos and store up to 4 days.
If I am assembling in advance, I prefer to leave off the salsa until serving so they do not get soggy.
Once sausage meat has been cooked, you can store it in an airtight container, or wrapped tightly in plastic wrap and in a freezer bag for up to 3 months! Make sure you portion the sausage meat before freezing it.
Let everything cool to room temperature and assemble: tortillas, eggs, meat, salsa and cheese. Wrap tightly and then wrap in plastic wrap or aluminum foil and freeze up to 3 months. To serve, microwave on half power for a couple of minutes, or thaw overnight in the fridge and reheat in a skillet for crispy tortillas (my favorite way!).
- Serve with your favorite taco toppings like cheese, avocado, sour cream, tomatoes, salad leaves, refried beans, etc.
- Garnish with some finely chopped fresh cilantro and a dash of lime juice.
- Add rice to the tacos and make burritos for a more filling dish.
More Breakfast Recipes You’ll Love
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- 4 small/medium flour tortillas or corn tortillas about 6″ diameter
- 4 pork or turkey breakfast sausages casings removed
- ½ teaspoon taco seasoning optional
- 4 large eggs
- ¼ cup milk
- ¼ teaspoon salt
- 1 pinch black pepper
- ¼ cup tomato salsa or pico de gallo
- ¼ cup shredded cheddar cheese
Make Taco Fillings
- Remove the casings from the sausages and place them in a small pan over medium heat. Season with taco seasoning (if using), and cook until browned and crumbled.
- Meanwhile, whisk together the eggs, milk, salt, and pepper in a small bowl.
- Spray a second small pan with non-stick spray and cook the egg mixture until the eggs until set (or desired doneness).
- Warm tortillas and lay them out on the serving plates. Top each with 1 tablespoon of cheese.
- Divide the sausage and scrambled eggs evenly between the four tortillas.
- Top with 1 tablespoon salsa and garnish with cilantro, avocado, and other toppings as desired.
- This recipe makes four small tacos, which would likely feed two adults as the main dish. You can easily double or triple the filling ingredients to serve more!
- Storage: Breakfast taco ingredients can be stored separately in an airtight container in the refrigerator for up to 4 days.
- Make Ahead: Make the breakfast sausage (and any extra sauteed veggies) up to 4 days ahead of time and store it in an airtight container in the fridge. Reheat and add to tortillas.
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