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Simple Sausage Breakfast Tacos

Simple Sausage Breakfast Tacos

Ingredients:

  1. 12 ounce package Smithfield Breakfast Sausage Links, your favorite flavor
  2. 8 tortillas, corn or flour
  3. 12 large eggs
  4. 2 avocados, thinly sliced
  5. 1 cup pico de gallo salsa, refrigerated prepared or freshly made
  6. 4 ounces queso fresco, crumbled (about 1 cup)
  7. guacamole, refrigerated or freshly made, optional
  8. sour cream, optional
  9. cilantro sprigs, optional


Directions:

  1. In nonstick skillet over medium heat, cook sausages for 12-15 minutes or until cooked through, turning to brown evenly. Remove sausages from pan and drain on paper towels. Cut sausages into bite-size pieces if desired and hold warm. In same skillet over medium heat, lightly scramble eggs and cook until eggs are just set. Remove from pan and hold warm, wiping out skillet with paper towel for heating tortillas.
  2. In skillet over medium heat, cook tortillas until warmed and lightly browned, about 30 seconds per side, and hold warm wrapped in kitchen towel.
  3. Lay out tortillas and divide sliced avocado, eggs and sausage evenly on tortillas. Top with pico de gallo and queso fresco. Serve with guacamole, sour cream and cilantro, if desired, on the side in small bowls to garnish.


Chef's Tip:

If time permits, go the extra mile and make your own fresh pico de gallo and guacamole!


Pico de Gallo

  1. 2 Roma tomatoes, diced
  2. ¼ white onion, diced
  3. ½ jalapeno pepper, seeded and minced
  4. ½ lime, juiced
  5. 1 tablespoon chopped fresh cilantro
  6. Salt and pepper to taste
  7. ¼ teaspoon ground cumin, optional
  8. In bowl, stir together ingredients until combined and refrigerate until using up to a day ahead.


Guacamole

  1. 2 ripe avocados, halved, seeded and flesh scooped from shell and diced
  2. 1 lime, juiced
  3. ¼ teaspoon salt
  4. ¼ teaspoon ground cumin
  5. ¼ medium white onion, finely diced
  6. ¼ to ½ jalapeno, seeded and finely minced (more or less to desired heat)
  7. 1 Roma tomato, seeded and finely diced
  8. 1 tablespoon chopped fresh cilantro

In bowl, add diced avocado flesh and toss with lime juice, salt and cumin. Mash mixture to a slightly chunky consistency with potato masher and fold in onion, jalapeno, tomato and cilantro. Serve freshly made and refrigerate any extra for up to one day, tightly covered.