Nom and Glug

Sausage and Egg Breakfast Tacos

I love breakfast. Love it. Eggs have been a good friend to me over the years, and I will never pass up the opportunity to cook them for brunch (or eat them for dinner, for that matter). Huzzah cholesterol! Seriously though, they are a delicious food that should never be forgotten. I forgot about eggs for a few months once, and when I remembered how good they were I ate them for about fifteen meals straight. That is a lie, but it's closer to the truth than I'd like to admit.

I took a trip to Austin, Texas earlier this year, and the hippies down there blew my mind. Two words: Breakfast tacos. Six words: Why didn't I think of this?

Sausage and Egg Breakfast Tacos
6 corn tortillas
3 sausages
4-6 large eggs

a handful of cilantro, chopped
1 C cheddar cheese
1/4 red onion
sour cream

The basics of the tacos are simple and easy. Tortilla, sausage, and egg. After that, it's essentially a free-for-all with what you want to throw in. Start by removing the casing of the sausages and sauteeing the meat - this gives you that nice crumbly sausage that you'd find on a good pizza, rather than sausage rounds. Makes all the difference. The eggs are pretty simple as well - whisk them in a bowl and then cook them like you'd cook scrambled eggs. For the simplest of breakfast tacos, just throw the sausage and eggs together in the tortilla and chow down.

To spice things up a little bit, add some chopped onion and cilantro to the tacos, either in the eggs as they cook or on top at the end. Sprinkle some cheese on top. Douse with salsa. Top with avocado. Add a dollop (scientific measurement) of sour cream. Go crazy, folks - breakfast tacos are a time for experimentation.

This is a fantastic breakfast/brunch option that is sure to please. The corn tortillas tend to break a little bit when folded, so if you're looking for an eat-and-run option, you might want to go with flour wraps. Or consider frying the corn tortillas in a little oil for a minute or two to harden them up. And if you don't like sausage, use bacon. Or ham. Or "soyrizo". Basically, there are very few ways to mess this recipe up. Change any or all of the ingredients, call it a breakfast taco, and never look back.

About Chris

Chris writes about food and drink for Nom and Glug. He can crack an egg with one hand, but he often misspells his own name, so it balances out.
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  1. I grew up in Austin but have moved away. Man do I miss my breakfast tacos! Why haven’t they caught on anywhere else? Guess I’ll just have to whip up a batch for breakfast in the morning. Thanks for reminding me how easy it is to make these.

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