Breakfast Tacos

Name: Breakfast Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings.
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

This is a really simple, tasty breakfast. It has been a mainstay for our mornings together as a family.—Jo Ferguson, Arnold, Missouri

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.

Originally published as Breakfast Tacos in Breakfast & Brunch 2016 Bookazine