Breakfast tacos bring layered flavor into the morning with very little effort. Warm tortillas lightly blistered hold soft eggs, browned sausage and creamy avocado, creating a balance of textures that feels both hearty and refined.
A drizzle of hot sauce adds brightness and a clean heat that cuts through the richness. A squeeze of lime over the avocado sharpens the flavors. Sriracha adds depth with very little effort. If you don’t have an open flame, a hot dry skillet gives the tortillas that same light char. Finished with red onion and cilantro, these tacos bring a fresh contrast that keeps the flavors bright.
Servings: 0 servings
Ingredients
- 4 corn (or flour) tortillas
- 4 large eggs
- 3 cooked sausage links cut into bit-sized pieces
- 1 avocado pitted and sliced
- 1/4 shredded Monterey Jack cheese or cheese of choice
- 1 red onion thinly sliced
- 1/4 cup fresh cilantro leaves chopped
- 2 tablespoons Sriracha hot sauce or to taste
- 1 tablespoon fresh lime juice
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Warm the tortillas over an open flame or in a hot, dry skillet until lightly charred in spots. Set aside and keep warm.
- In a nonstick skillet over medium heat, cook the eggs to your liking. Warm the sausage slices, either in a separate skillet or alongside the eggs.
- Divide the eggs, sausage and avocado among the tortillas. Sprinkle with the cheese and let it melt slightly from the heat. Top with red onion and cilantro, then drizzle with sriracha. Finish with a squeeze of lime juice, a pinch of sea salt and a grind of black pepper.
Tried this recipe?Let us know how it was!
