Breakfast Tacos
Breakfast Tacos are filling and full of flavor, loaded with potatoes, eggs bacon peppers and sausage, and the BEST way to jump-start your day!
I am not much of a morning person, but two things that will get me out of bed for sure are the smell of coffee and a delicious breakfast like any kind of Crescent Roll Breakfast.
These tacos are super yummy and very quick and easy to put together. Of course, you could easily make it into a breakfast burrito just by using the larger tortillas.
These tacos are easy to double to feed a crowd. I used Hillshire Hot Links but any sausage will do.
These breakfast tacos are very hearty and easily adjustable to basically whatever breakfast items you have in the pantry. This colorful Mexican dish is sure to become a weekend favorite.
I did two with salsa topping and the other two with the chipotle aioli. Let me just say for the record, the chipotle aioli wins for me! I could lick the dish, it's so good.
Looking for some more delicious breakfasts?
- IHOP Copycat Pancakes
- Loaded Breakfast Burrito
- Open-Faced Breakfast Sandwich
- Banana Blueberry Cream Cheese Bread
- Buttermilk Blueberry Waffles
- Sour Cream Blueberry Muffins
MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, AND PINTEREST FOR ALL MY LATEST RECIPES.
Breakfast Tacos
Ingredients
- 4 large eggs
- 1 tablespoon milk
- 1 tablespoon butter
- 1 large russet potato diced
- 2 hot sausage links thawed and sliced
- 4 slices bacon
- 1/2 diced tomato
- 1/2 small onion diced
- 1/2 small green pepper sliced
- 1 small avocado sliced
- 1 jalapeno sliced
- cheddar cheese
- 3 tablespoons chopped fresh cilantro
- 4-5 small flour tortillas
- salt and pepper
Chipotle Aoli
- 1/2 cup mayonnaise
- 1/2 lime
- 1 tablespoon chipotle in adobo
Instructions
- In a bowl, whisk together eggs and milk season with salt and pepper, set aside.
- In a large skillet on medium heat add the bacon and cook until crispy. Remove to a paper towel to drain.
- In the same pan with bacon grease add diced potatoes, onions and peppers, season with salt and pepper and cook for 5 minutes. Add hot links to the potatoes and cook another 8 minutes or until browned and fork tender.
- In a saute pan over medium heat add the butter, let it melt then add the eggs and scramble for a couple minutes.
- Fill each flour tortilla with potatoes, scrambled eggs, bacon and cheese. Topping it with tomato, sliced avocado and sliced jalapenos.
- Garnish with chipotle sauce, salsa and cilantro
For the Chipotle Aoli
- In a small bowl mix the mayonnaise, lime juice and chipotle until combined.
