Breakfast Tacos

With melty cheese, eggs, bacon, sausage and hashbrowns - these Breakfast Tacos are the ultimate morning treat.

Prep Time14

Cook Time3

Total Time17

Course: Breakfast

Cuisine: American

Servings:

Calories: 653kcal

5 large eggs scrambled and seasoned with salt and pepper
¾ cup cheddar cheese grated
5 fajita-sized soft taco shells
1 tablespoon olive oil
1/3 cup breakfast sausage cooked and crumbled (about 2/3 cup raw)
1/3 cup bacon crisp cooked and crumbled (about 5 slices)
1 ½ cups frozen hashbrowns cooked to package directions, extra crispy and seasoned with salt and pepper
Cilantro for garnish
Sour cream and salsa for serving, if desired

Heat a skillet over medium heat.
Lightly oil both sides of each tortilla with a pastry brush and cook the first side of the tortilla until just starting to brown.
Flip the tortilla and quickly add about 2-3 tablespoons of shredded cheese to the entire heated side of the tortilla.
Sprinkle ½ of the tortilla with about 1/5 of the eggs, 1 tablespoon each of the cooked sausage and bacon, and about 1/5 of the hashbrowns.
Fold over the top of the tortilla and cook each folded side for about 30 seconds to help the cheese fully melt, the taco to get a bit crisp, and the taco stick together nicely.
Garnish with cilantro, if desired.
Serve dipped in your favorite taco condiments like sour cream or salsa or with a drizzle of hot sauce.

Dipping sauces are not included in the nutritional value.
Make sure you cook your hashbrowns extra crispy so they don’t get soggy in your taco.

When you add the cheese and filling for the taco, it’s important to work quickly so your tortilla doesn’t burn before you can fold it. If you are finding your tortilla cooks too fast, decrease your temperature to medium low or remove the pan to a burner that is off while you assemble and place it back on the heat once assembled.