Breakfast Tacos Recipe
Breakfast Tacos Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is a really simple, tasty breakfast. It has been a mainstay for our mornings together as a family.—Jo Ferguson, Arnold, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/3 cup black beans, rinsed and drained
  • 1/3 cup cubed avocado
  • 1/3 cup pico de gallo
  • 1 tablespoon lime juice
  • 1 cup frozen O'Brien potatoes, thawed
  • 1/2 pound bulk pork sausage
  • 6 large eggs
  • 2 tablespoons 2% milk
  • 1/2 cup shredded Monterey Jack cheese
  • 8 flour tortillas (6 inches), warmed
  • Sour cream, optional
  • Fresh chopped cilantro, optional
  • Additional pico de gallo, optional

Directions

Gently mix black beans, avocado, pico de gallo and lime juice; set aside. In a large nonstick skillet, cook potatoes and crumble sausage over medium heat until sausage is no longer pink and potatoes are tender, 6-8 minutes.
Whisk together eggs and milk. Pour into skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon egg mixture into tortillas; top with black bean mixture. If desired, serve with sour cream, cilantro and additional pico de gallo. Yield: 8 servings.
Originally published as Breakfast Tacos in Breakfast & Brunch Bookazine 2016, p53

  • 1/3 cup black beans, rinsed and drained
  • 1/3 cup cubed avocado
  • 1/3 cup pico de gallo
  • 1 tablespoon lime juice
  • 1 cup frozen O'Brien potatoes, thawed
  • 1/2 pound bulk pork sausage
  • 6 large eggs
  • 2 tablespoons 2% milk
  • 1/2 cup shredded Monterey Jack cheese
  • 8 flour tortillas (6 inches), warmed
  • Sour cream, optional
  • Fresh chopped cilantro, optional
  • Additional pico de gallo, optional
  1. Gently mix black beans, avocado, pico de gallo and lime juice; set aside. In a large nonstick skillet, cook potatoes and crumble sausage over medium heat until sausage is no longer pink and potatoes are tender, 6-8 minutes.
  2. Whisk together eggs and milk. Pour into skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon egg mixture into tortillas; top with black bean mixture. If desired, serve with sour cream, cilantro and additional pico de gallo. Yield: 8 servings.
Originally published as Breakfast Tacos in Breakfast & Brunch Bookazine 2016, p53

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