Ingredients
Egg and Vegetable Mixture
- 6 fresh eggs
- 1 small onion, finely diced
- 1 medium jalapeno, finely diced
- ½ tsp ground cumin
- ¼ tsp dried oregano
- Sea salt and black pepper as needed
- 1-2 tbsp olive oil or butter
Meat and Tortillas
- 12-16 oz breakfast chicken sausage (or other meat sausage or plant based)
- 6-8 small taco sized tortillas
Toppings
- 1-2 avocado, sliced or guacamole
- 2 medium tomatoes, diced into small pieces or pico de gallo, drained
- Chopped cilantro
- Lime juice (for serving)
- Hot sauce or jalapeño slices (for serving)
- Crumbled cotija cheese (optional)
Instructions
- Cook the Sausage: Remove the sausage meat from the casing and crumble it slightly. Heat a well-warmed skillet over medium heat, then add the sausage meat. Sauté until fully cooked and slightly browned, about 6-8 minutes. Remove from skillet and set aside.
- Warm the Tortillas: Warm each tortilla in the same skillet or a separate pan until soft and pliable. Keep them warm by wrapping in a clean towel or placing in a low oven.
- Saute Vegetables: In the same skillet, add a tablespoon of olive oil or butter over medium heat. Add the finely diced onion and jalapeno, sautéing until softened, about 3-4 minutes. Stir in the ground cumin, dried oregano, sea salt, and black pepper, mixing well.
- Prepare the Eggs: While the vegetables cook, crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until the yolks and whites are fully incorporated with no white streaks remaining.
- Cook the Scrambled Eggs: Pour the whisked eggs into the skillet with the cooked onion and jalapeno mixture. Stir and swirl constantly over medium-low heat until the eggs are almost set but still tender, about 2-3 minutes. Remove from heat and let the residual heat finish cooking to avoid overcooking.
- Assemble the Tacos: On each warm tortilla, place a scoop of scrambled eggs, a portion of the cooked sausage, a few slices of avocado or a spoonful of guacamole, some diced tomatoes, and a sprinkle of chopped cilantro. Optionally add crumbled cotija cheese. Serve with lime wedges and hot sauce or jalapeño slices on the side.
Notes
- You can substitute breakfast chicken sausage with pork sausage, turkey sausage, or a plant-based alternative according to your preference.
- For extra creaminess, add a dollop of sour cream or crema when assembling the tacos.
- Adjust the jalapeno quantity to your preferred spice level or omit for a milder taste.
- Warm tortillas keep their pliability longer if wrapped in a clean kitchen towel or stored in a low oven (around 200°F) until serving.
- These tacos are best served fresh but can be refrigerated for up to 2 days; reheat gently in a skillet to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
