These Easy Breakfast Tacos are everything you want in a morning bite - savory sausage, crispy potatoes, soft scrambled eggs, and just a touch of heat from jalapeños and red onion. Tucked into warm tortillas and topped with creamy avocado pico de gallo, they’re the ultimate make-ahead or make-it-NOW breakfast.
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Why you’ll love this recipe
- Quick - Ready in 30 minutes or less
- Flexible - Easy to customize with your favorite toppings
- Great for meal prep - Hello, freezer-friendly tacos!
- Satisfying - Packs in protein and keeps you full
These breakfast tacos are the answer to a quick and easy breakfast and brunch dish that doesn't skimp on flavor. You get savory sausage, crispy potatoes, fluffy eggs, and all your favorite toppings wrapped up in one crave-worthy tortilla.
Ingredients & Substitutions
There's nothing very complicated about the ingredients needed to make these easy and delicious breakfast tacos. We can go over some of the ingredients and see where you can make changes if needed:
- Breakfast sausage - I like to use my own homemade breakfast sausage, but any sausage you prefer will work. You could even use turkey or vegan breakfast sausage. Sometimes I like to use crispy bacon. Use whatever you have on hand.
- Potatoes - I always prefer russets, especially when par-cooking potatoes in the microwave, which we are going to do. You can use whatever potato you have on hand.
- Shredded cheese - I know it's not authentic to Mexican cooking, but I like cheddar cheese. Sometimes I like Monterey Jack cheese. Sometimes I like to sprinkle on some salty cotija cheese. Use your dream cheese.
- Tortillas - For some reason when making regular breakfast tacos, unlike my chorizo breakfast tacos, I like to use flour tortillas. I think it's from growing up in San Antonio where our breakfast tacos were always wrapped up in a flour tortilla. Use whichever tortilla you like. There are some great ones that are combination of corn and wheat die absolutely love ❤️
- Pico de gallo - I include an easy recipe for an avocado pico de gallo that I put on all of my breakfast tacos, probably because I like to snack on the leftovers afterwards 😆 You could also use a good homemade tomato salsa or a tomatillo salsa in its place. Or hey, nobody's gonna get mad if you use some old El Paso in the bottle.
See recipe card below for a full list of ingredients and measurements.
Variations
Making a breakfast taco is like handing someone a paintbrush and an edible canvas. There’s no wrong way to do it, just delicious possibilities. Here are a few ways to mix it up:
- Chorizo breakfast tacos: Swap the sausage for spicy Mexican chorizo to add a smoky, bold kick to every bite.
- Veggie tacos: Skip the meat and load up on sautéed bell peppers, mushrooms, and spinach for a yummy vegetarian version.
- Sweet potato tacos: Use diced sweet potatoes instead of russets for a slightly sweet twist that pairs beautifully with the spicy toppings.
Cynthia's Recipe Review
I’ve made these Easy Breakfast Tacos more times than I can count, and they always hit the spot. My family devours them! Bonus: the sausage-potato mixture tastes amazing tucked into a breakfast burrito.
Quick Recipe Video
Step-by-Step Instructions
Making a good breakfast taco is just a matter of preparing each filling ingredient well then bringing them together with your favorite taco toppings:
Make Avocado Pico de Gallo (optional, but not really 😜)
Step 1: Combined tomatoes, jalapeño, red onion, and cilantro, if using,. Toss with salt pepper lime juice and olive oil.
Step 2: Add diced avocado and toss gently. Set aside period
Cook Potatoes
Step 1: Dice your potatoes into ¼-inch cubes. Place in a microwave-safe bowl along with 2 tablespoons of water.
Step 2: Cover with a microwave safe plate and cook on high for five minutes.
Cook Remaining Ingredients
Step 1: Heat a large nonstick, or well-seasoned cast iron pan, over medium high heat and warm your tortillas for 30 to 60 seconds per side. Place into a tortilla warmer or wrap in foil and keeping a 200°F oven.
Step 2: In the same pan, brown ground sausage in 1 tablespoon of oil. Remove to a bowl and covered keep warm. Leave the fat in the pan.
Step 3: Sauté your vegetables for 2 to 3 minutes, in the sausage fat, adding more oil if needed. Season with salt and pepper.
Step 4: Drain your potatoes and add them to the vegetables, adding more salt. Sauté until nicely browned and transfer to another bowl and cover to keep warm.
Scramble the Eggs
Step 1: Whisk your eggs together, adding a couple of tablespoons of cream or milk if desired.
Step 2: Scramble your eggs over medium low heat until just set. Turn off the heat and add shredded cheese, using your spatula to gently mix it into the hot eggs.
Assemble
Build Your Breakfast Tacos: Set out your warm tortillas, sausage, potatoes cheesey scrambled eggs, avocado pico de gallo, tomato salsa or tomatillo salsa, extra jalapeños, the rest of your shredded cheese and a handful of fresh cilantro. Let everyone build their perfect taco and dig in!
Freezer Breakfast Tacos
To meal prep breakfast tacos for the freezer, as a little treat for future you, line a large sheet pan with parchment paper. Depending on the size of your tortillas, you should be able to fit 6 to 8 tacos per sheet pan.
- Allow fillings to cool and then distribute potatoes, sausage, and eggs between each of the tortillas and fold over to enclose the fillings.
- Gently lay another sheet pan on top of the tacos, to keep them folded, and place into the freezer just until solid, about 2 to 3 hours.
- Individually wrap each taco in plastic wrap or aluminum foil and place them all into a large zip top bag. Label the bag and store for up to three months.
- To reheat a frozen taco, unwrap from the plastic wrap or aluminum foil and wrap in a paper towel. Microwave on high for one minute and then continue heating in 30 second bursts until hot.
- For a crispy taco, microwave on high for one minute and then griddle in a hot cast-iron pan until the outside outside is crispy and golden brown.
- You could also reheat a batch of tacos, each wrapped in foil, in a 350°F oven for 15–20 minutes.
- Add all your favorite toppings; cheese, salsa, avocado, and enjoy!
Cynthia's Helpful Tips
- Tiny potato cubes are best: Chop your potatoes into ¼-inch cubes so they fit perfectly into your tacos. No one wants a huge chunk of potato.
- Control the spice: Love heat? Keep the jalapeño seeds. Want it mild? Remove them or swap in a mild green pepper.
- One pan, less mess: Use a large nonstick or well-seasoned cast iron skillet and cook in stages to keep cleanup easy.
- Make-ahead magic: You can cook the sausage-potato mixture the night before. In the morning, just scramble some eggs and reheat!
Recipe FAQs
Nope! Use what you love, corn for a more traditional taco or flour tortillas for something softer and more pliable with a Tex-Mex vibe.
Absolutely. Just skip the sausage and add black beans, pinto beans, or plant-based sausage. You can also bulk up with extra potatoes or sautéed mushrooms.
I love using pork breakfast sausage, but turkey sausage, chicken sausage, or even Mexican chorizo are all great options.
Yes! Store the cooked components in separate containers in the fridge for up to 4 days. Assemble and reheat in the morning for a grab-and-go breakfast.
Keep the filling in an airtight container in the fridge. Warm gently in a skillet or microwave and fill warm tortillas when ready to eat.
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-Cynthia
📖 Recipe
Easy Breakfast Tacos Recipe (Sausage & Egg)
Equipment
- Nonstick pan OR ⤵️
Ingredients
Filling ingredients (except eggs)
- 1 pound (450 g) potatoes
- 2 tablespoons water
- 1 teaspoon kosher salt
- ¼ red onion
- ½ jalapeño diced and seeded if desired
- More salt and pepper to taste
- 12 flour tortillas
- 1 pound (450 g) breakfast sausage
Cheesy scrambled eggs
- 6 eggs
- 2 tablespoons cream or milk optional
- Pinch of kosher salt
- ½ cup (60 g) shredded cheese I prefer cheddar or monterey jack
Avocado Pico de Gallo (Optional)
- 1 pint (350 g) cherry tomatoes halved or quartered
- ¼ red onion finely diced
- ½ jalapeño finely diced (seeded if desired)
- 2 tablespoons chopped cilantro or parsley
- Juice of ½ lime
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 avocado diced
Everything else
- Shredded cheese
- Cilantro
- Pico de gallo
- Homemade salsa
- Tomatillo salsa
Instructions
Make the Avocado Pico de Gallo (optional)
- Add the tomatoes, red onion, jalapeño, and cilantro to a bowl. Season with salt and pepper, then toss gently with lime juice and olive oil.
- Cut the avocado in half, remove the pit, and dice it while still in the skin. Scoop the diced avocado into the bowl and toss gently to mix. Set aside.
Heat tortillas
- Heat a large dry skillet over medium heat. Warm each flour tortilla until soft with some toasty spots. Place in a tortilla warmer or wrap in foil and place in a 200°F oven to keep warm.
Cook the sausage
- In the same skillet, cook the breakfast sausage over medium heat, breaking it up with a spatula, until browned and cooked through. Transfer to a covered bowl to keep warm.
Sauté vegetables and potatoes
- Dice your potatoes into ¼-inch cubes. Place in a microwave-safe bowl along with 2 tablespoons of water and a teaspoon of kosher salt. Cover with a microwave safe plate and cook on high for five minutes.
- While the potatoes are cooking, sauté your vegetables for 2 to 3 minutes, in the same pan as you cooked the sausage, adding more oil if needed.
- Drain the diced potatoes and add to the pan. Season with salt and pepper to taste and cook until golden and tender, about 10–12 minutes. Transfer to another covered bowl to keep warm. Reduce heat to medium-low.
Scramble the eggs
- Whisk the eggs with cream or milk (if using) and a pinch of salt. Scramble in the same skillet over medium-low heat until just set and fluffy. Fold in shredded cheddar cheese.
Build your tacos
- Layer the tortillas with a scoop of potatoes, sausage, and scrambled eggs. Top with shredded cheese, a generous spoonful of avocado pico de gallo, and any other toppings you love.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Cynthia Christensen says
These tacos are on constant repeat in our house! Definitely a fan favorite 🙌