Easy Breakfast Tacos Recipe (Sausage & Egg)
These Easy Breakfast Tacos are the kind of morning meal that makes getting out of bed totally worth it. Packed with savory sausage, crispy potatoes, and fluffy eggs, they’re perfect for a weekend brunch or a weekday meal prep win. Don’t forget the avocado pico de gallo. It takes these tacos from good to unforgettable.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast, Brunch
Cuisine: Mexican
Servings: 12 tacos
Calories: 336kcal
Filling ingredients (except eggs)
- 1 pound 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 breakfast sausage
Cheesy scrambled eggs
- 6 eggs
- 2 tablespoons cream or milk optional
- Pinch of kosher salt
- ½ cup shredded cheese I prefer cheddar or monterey jack
Avocado Pico de Gallo (Optional)
- 1 pint 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
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.
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.
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.
Cooking potatoes in skillet: If you prefer not to microwave your potatoes, you can add them to the pan after removing your sausage. Cook on medium heat for 5 to 6 minutes before adding the jalapeños and the onions. Cook until the potatoes are golden brown and the vegetables are just softened.
Storage: Keep the filling in an airtight container in the fridge for up to 4 days. Warm gently in a skillet or microwave and fill warm tortillas when ready to eat.
Make-Ahead Freezer Instructions: Let fillings cool, then assemble tacos and fold them closed. Freeze in a single layer until firm (about 2–3 hours), then wrap individually in foil or plastic wrap and store in a zip-top bag for up to 3 months. To reheat, microwave unwrapped in a paper towel for 1 to 2 minutes, or heat in foil in a 350°F oven for 15–20 minutes. For a crispy finish, griddle in a hot pan after microwaving. Add your favorite toppings and enjoy!
Calories: 336kcal | Carbohydrates: 25g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 724mg | Potassium: 504mg | Fiber: 3g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 20mg | Calcium: 97mg | Iron: 3mg