These Easy Breakfast Tacos are such a hit! Made with chicken sausage, fluffy scrambled eggs, crumbled cotija cheese, and your favorite taco-themed toppings - you can have a restaurant-quality breakfast or brunch ready to go in about 30 minutes!
Tacos are delicious any time of the day... so let's whip up a batch of tasty breakfast tacos for the family! These are great for meal prepping ahead of the week, to save time during busier mornings. Serve alongside some roasted tomato salsa and fresh lime quarters.
The Coined Breakdown
- Total Cost per taco: $0.48
- Total Cost (16 tacos): $7.61
- Those Other Guys: $12.99 per serving
Ingredients
- Corn Tortillas - I love how authentically Mexican corn tortillas taste! I made these with the street taco-sized tortillas, but you can use with flour if you prefer.
- Chicken Sausage - If you're a longtime member of the Coined Crew, you know that Delia's chicken sausage is my go-to for breakfast recipes! Any type of ground sausage (pork, turkey, etc.) would work beautifully in this recipe.
- Eggs - We're going to scramble the eggs for this recipe - low and slow is the key to the fluffiest eggs.
- Salsa or Pico de Gallo - For a kick of spice and acidity.
- Cotija Cheese - Crumbled cotija cheese is a perfect addition to these sausage and egg breakfast tacos. You can also substitute for shredded pepper jack, a taco blend, or any other cheese you prefer.
Variations and Substitutions
Extra Veggies:Try adding in some sautéed spinach for extra fiber and iron, or some bell peppers and onions for a fajita feel.
Flour Tortillas: Corn tortillas are great, but my homemade flour tortillas are a delicious and sturdy base for breakfast tacos.
Other Proteins: Instead of ground sausage, you could do chopped bacon, carnitas, or even spiced crumbled tofu.
Cheese Me, Please: This recipe uses crumbled cotija cheese, but you can go crazy with your favorite type of shredded or crumbled cheese! Maybe try shredded taco mix cheese or Colby jack, or a drizzle of queso.
Sauces: Fire-roasted salsa, chunky salsa, a dollop of sour cream, or even some chimichurri would take these tacos to another level.
How to Meal Prep Breakfast Tacos
You can have these simple breakfast tacos on the table in under 30 minutes! Tacos are a pretty easy recipe overall, so let's talk about a few tips to take your tacos from bland to restaurant-quality:
- Toast your tortillas. Tortillas out of the bag are plain and flimsy! Take just a few minutes to toast your tortillas in a pan or over a flame for extra flavor and texture.
- Cook your ground sausage. Cook the sausage fully and use a spatula to make sausage crumbles. The sausage will also give off lots of oil while cooking; be sure to save a little of it to cook your eggs in for even more flavor!
- Scramble the eggs. Using a little bit of the sausage oil, slowly scramble your eggs over low heat. Add a pinch of salt and pepper towards the end, and remove the eggs from heat so they don't continue cooking.
- Assemble! Take your heated tortillas, and top with the sausage and eggs. Follow up with a generous sprinkle of your favorite cheese, some salsa, jalapeños for a kick, and fresh cilantro. Serve with lime slices and extra hot sauce!
Recipe Pro Tip
- Warm your tortillas. Corn tortillas are really fragile straight from the store. Be sure to warm them up using a clean skillet or griddle to avoid any tortillas falling apart.
Other Tasty Breakfast Recipes You'll Love!
If you tried this Breakfast Tacos with Chicken Sausage Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Easy Breakfast Tacos
Equipment
- Large Skillet
- Small Skillet
- Silicone Spatula
- Tongs
- Slotted Spoon
- Chef's Knife
Ingredients
Breakfast Tacos
- 16 count corn tortillas (street taco size)
- 16 ounces ground breakfast sausage
- 6 count eggs
- 2 tablespoons water
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Topping Ideas
- salsa
- cotija cheese
- fresh chopped cilantro
- lime slices
- refried beans
- avocado slices
- pickled jalapeños
Instructions
- Start out by toasting your corn tortillas on both sides in a plain skillet on medium heat. Stack them on a plate and set aside.16 count corn tortillas
- Add the ground sausage to the same skillet. Cook on medium heat until the sausage is completely done, crumbling it into small pieces with a spatula.16 ounces ground breakfast sausage
- Remove the sausage using a slotted spoon and set aside. Take a paper towel and remove most of the oil from the skillet - we'll cook the eggs in a little bit of the oil for flavor.
- Crack your eggs in a bowl and add the water, salt and pepper. Whisk the eggs until smooth.6 count eggs, 2 tablespoons water, 1 teaspoon sea salt, ½ teaspoon black pepper
- Turn the heat to low. Pour the eggs into the skillet and softly scramble. Remove the pan from heat.
- Finally, assemble your tacos. Serve with fresh lime wedges and your preferred toppings (see above for some suggestions.) Enjoy!
Did you make this recipe? Let me know what you think!