Ingredients
- For the Filling:
- Eggs: 8 large eggs
- Milk or Cream: 2 tablespoons (optional, for fluffier eggs)
- Breakfast Sausage: 8 ounces (crumbled, or substitute with chorizo, bacon, or black beans for vegetarian)
- Onion: 1/2 medium onion, finely chopped
- Bell Pepper: 1/2 medium bell pepper (any color), finely chopped
- Cheese: 1 cup shredded cheddar, Monterey Jack, or a Mexican blend
- Olive Oil or Butter: 1 tablespoon, for cooking
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
- For Assembly:
- Tortillas: 8-10 small (6-inch) flour or corn tortillas
- Optional Toppings & Garnishes (Highly Recommended!):
- Salsa (mild, medium, or hot – pico de gallo is excellent)
- Avocado: Sliced or mashed into guacamole
- Cilantro: Freshly chopped
- Sour Cream or Mexican Crema
- Hot Sauce: Your favorite brand
- Pickled Jalapeños: For a spicy kick
- Lime Wedges: For a fresh citrusy squeeze
Instructions
- Prepare Your Ingredients (Mise en Place):
- Finely chop the onion and bell pepper.
- If using breakfast sausage in links, remove it from the casings. If using bacon, cook until crispy and then crumble; reserve a little bacon fat for cooking the vegetables if desired.
- Shred your cheese if it’s not already shredded.
- Prepare any toppings you plan to use: chop cilantro, slice avocado, set out salsa, etc. This makes assembly quick and easy.
- Cook the Protein & Vegetables:
- Place a large skillet (cast iron works wonderfully) over medium heat. Add the olive oil or butter.
- If using breakfast sausage or chorizo, add it to the skillet. Break it apart with a spoon and cook until browned and cooked through, about 5-7 minutes. Drain any excess grease. If using bacon, cook it first, remove, and then use some of the rendered fat.
- Add the chopped onion and bell pepper to the skillet with the cooked protein (or to the bacon fat/fresh oil if using bacon or making vegetarian). Sauté for 3-5 minutes, until softened and slightly translucent.
- Scramble the Eggs:
- In a medium bowl, whisk the eggs with the milk or cream (if using), salt, and pepper until well combined and slightly frothy.
- Pour the egg mixture into the skillet with the sausage and vegetables.
- Cook over medium-low heat, stirring gently and frequently with a spatula, scraping the bottom of the pan to form soft curds. Cook until the eggs are just set but still slightly moist, about 3-5 minutes. Be careful not to overcook them, as they will continue to cook slightly from residual heat.
- Remove the skillet from the heat.
- Warm the Tortillas:
- There are several ways to warm tortillas:
- Dry Skillet: Heat a separate dry skillet (cast iron or non-stick) over medium-high heat. Warm each tortilla for about 20-30 seconds per side, until soft and pliable, with a few light brown spots.
- Microwave: Stack tortillas, separated by slightly damp paper towels, and microwave in 20-30 second intervals until warm.
- Oven: Wrap a stack of tortillas in foil and warm in a 300°F (150°C) oven for about 10-15 minutes.
- Direct Flame (for corn tortillas): Carefully warm over a low gas flame using tongs, flipping frequently, until slightly charred and puffed.
- Keep warmed tortillas covered with a clean kitchen towel or in a tortilla warmer to retain heat.
- There are several ways to warm tortillas:
- Assemble Your Easy Breakfast Tacos:
- Lay a warm tortilla flat.
- Sprinkle a small amount of shredded cheese down the center of the tortilla (the heat from the filling will help it melt).
- Spoon a generous portion of the egg, sausage, and vegetable mixture onto the cheese.
- Add your favorite toppings: a dollop of salsa, a few slices of avocado, a sprinkle of fresh cilantro, a drizzle of sour cream or hot sauce.
- Fold the tortilla in half and serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550