Breakfast tacos are filled with crumbled breakfast sausage and fluffy, cheesy scrambled eggs then topped with extra cheese and your favorite toppings. Great for a fun new breakfast!

I cannot comprehend that it’s August, that the summer is ending, and that my kiddos start school in a week and a half. (They are going into 5th and 2nd grade this year.)

I mean, what in the world?

Alas, we’ve had some great beach trips, a recent mountain trip with a big family group, an amusement park day, tons of pool time, and just lots of fun and relaxation this summer. So no complaints from me! 

If only it could last another month or two…

Anyway, let’s move right along to the food.

Today I’m so excited to be sharing this fun recipe for breakfast tacos. That’s right, we’re doing tacos in the morning.

They are a great twist on a same-old, same-old boring breakfast routine.

Cause tacos for breakfast? That’s anything but boring!

(See my freezer breakfast burritos and cheesy baked eggs for other fun breakfast twists!)

These tacos feature cooked, crumbled breakfast sausage and fluffy, cheesy scrambled eggs wrapped in warm tortillas (corn or flour, your choice) that are topped with extra cheese and your favorite toppings.

It’s a warm, filling breakfast that’ll power your morning AND put a smile on your face.

Plus, there are tons of ways you can customize these to suit your tastes. Lots of details on that below.

But any which way you go, I think you’ll have your family or friends cheering when you serve up some delicious sausage and egg tacos!

OK, let’s get cooking.

Now, I’ve got some notes and tips coming up below on how to make breakfast tacos. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making breakfast tacos:

• Sausage: I use a mild breakfast sausage, but you could opt for a spicy one. You can also choose pork sausage or turkey sausage. Or substitute bacon or leave out the meat altogether if you want these to be vegetarian. (See notes below on other add-ins)
• Cheese: Cheddar is our go to (and I’m partial to white cheddar), but you could also use Monterey Jack or Pepper Jack cheese, if you prefer. Or a Mexican blend cheese.
• Tortillas: You can use corn or flour tortillas for these tacos. We typically go with whole wheat flour tortillas. Details on different ways to warm them are below.
• Servings: The recipe makes 10 tacos but how many tacos you end up getting really depends on the size of your tortillas and how full you stuff them, so your net may vary.

Let’s also chat real quick about additions.

I think you could definitely add some black beans to these tacos if you want to bulk them up even more. Or you could spread some refried beans on your tortilla shell for a creamy addition.

Want to add some veggies? You know I support that!

Some sautéed onions and peppers would be great here, as would wilted spinach. You could even try them with some sautéed diced zucchini.

I would totally add ALL those veggies if my kids wouldn’t object.

OK, let’s talk about the tortillas.

You can just stuff yours and enjoy, but they are extra tasty if you take a couple of minutes to warm your tortillas.

Here are a few tips.

How to warm tortillas:

– You can use corn or flour tortillas for these tacos.

– If you have a gas burner, you can place a soft tortilla, one at a time, directly over the flame. Leave it for 5-10 seconds, until lightly charred, then flip and do the same on the other side.

– Oh and if you have an electric stove instead of a gas one, you can broil your tortillas in the oven as an alternative. Just keep a close eye on them so they don’t burn.

– Or of course, you can wrap the tortillas in some damp paper towels and warm them in the microwave too.

Ready to eat? Let’s finish these off.

Tacos would not be tacos without toppings, in my opinion. Here are a few ideas to get you thinking.

Topping ideas for breakfast tacos:

• Shredded cheddar or Monterey Jack cheese
• Chopped fresh cilantro
• Sliced avocado or a dollop of guacamole
• Salsa or pico de gallo
• Greek yogurt or sour cream
• Hot sauce or sriracha
• Pickled jalapeño slices

Pick your favorites!

Finally, let’s talk about what to do with the leftovers.

The recipe below makes 10 tacos, so if you aren’t planning to eat that many, you’ll have extra breakfast sausage and eggs.

(Yes, you can halve the recipe but you’ll only be using half the package of the breakfast sausage, so I usually just cook the whole thing.)

So here’s how to handle any extras.

What to do with leftover breakfast tacos:

– You can store the leftover cooked sausage and eggs, separately or together, in a covered container in the refrigerator for up to 3-4 days. Don’t store them in wrapped tortillas because the tortillas will get soggy.

– Rewarm the eggs and sausage in a microwave or in a pan over medium low heat, until heated through.

– Add to a warmed tortilla, top with extra cheese and desired toppings, and enjoy!

Whether for back to school or just a fun weekend breakfast, I hope you give these breakfast tacos a try.

I think you’re going to love them!

Enjoy!

XO,

Kathryn

P.S. I have another fun breakfast recipe coming up for you soon, so stay tuned. (Update: Check out this breakfast pizza recipe that’s SO good!)

You can sign up for my free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!

Yield: 10 servings

Breakfast Tacos

Print

Breakfast tacos are filled with crumbled breakfast sausage and fluffy, cheesy scrambled eggs then topped with extra cheese and your favorite toppings. Great for a fun new breakfast!

Prep Time 2 minutes

Cook Time 10 minutes

Total Time 12 minutes

Ingredients

• 1 lb. breakfast sausage (or mild pork sausage)
• 12 large eggs
• 10 small soft corn or flour tortillas
• 2 cups shredded cheddar cheese

Optional toppings:

• Salsa or pico de gallo, avocado slices or guac, sour cream or Greek yogurt, hot sauce, chopped fresh cilantro, etc.

Instructions

1. Cook the breakfast sausage over medium heat, breaking up with a spoon or spatula until it’s all well crumbled and cooked through.
2. Meanwhile, crack the eggs in a large bowl and whisk well with a fork. Add a splash of water and season with salt and pepper.
3. Heat a large skillet over medium low heat. Coat with butter, oil or cooking spray. Add eggs and cook until set, stirring occasionally. Mix in 1 cup of the shredded cheese.
4. Meanwhile, warm the tortillas. (See notes below for pointers.)
5. Assemble the tacos. Place a tortilla on a plate then add a scoop of scrambled eggs and cooked breakfast sausage. Top with an extra sprinkle of cheddar cheese. Add any desired toppings and serve immediately.

Notes

Sausage: I use a mild breakfast sausage or pork sausage, but you could opt for a spicy one. You can also choose turkey sausage. Or substitute bacon or leave out the meat altogether if you want these to be vegetarian.

Cheese: Cheddar is our go to (and I’m partial to white cheddar), but you could also use Monterey Jack or Pepper Jack cheese, if you prefer. Or a Mexican blend cheese.

Tortillas: You can use corn or flour tortillas for these tacos. We typically go with whole wheat flour tortillas. Details on different ways to warm them are below.

Servings: The recipe makes 10 tacos but how many tacos you end up getting really depends on the size of your tortillas and how full you stuff them, so your net may vary.

How to warm tortillas: 

• If you have a gas burner, you can place a soft tortilla, one at a time, directly over the flame. Leave it for 5-10 seconds, until lightly charred, then flip and do the same on the other side.
• If you have an electric stove instead of a gas one, you can broil your tortillas in the oven as an alternative. Just keep a close eye on them so they don’t burn.
• Or of course, you can wrap the tortillas in some damp paper towels and warm them in the microwave too.

Leftovers of breakfast tacos:

• You can store the leftover cooked sausage and eggs, separately or together, in a covered container in the refrigerator for up to 3-4 days. Don’t store them in wrapped tortillas because the tortillas will get soggy.
• Rewarm the eggs and sausage in a microwave or in a pan over medium low heat, until heated through.
• Add to a warm tortilla, top with extra cheese and desired toppings, and enjoy!

Nutrition Information:

Yield:

10

Serving Size:

1 taco
Amount Per Serving: Calories: 426Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 285mgSodium: 626mgCarbohydrates: 23gFiber: 2gSugar: 5gProtein: 25g