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Breakfast Tacos
These breakfast tacos, featuring eggs, sausage, refried beans, and many other Mexican goodies, are my secret weapon for out-of-town guests. They’re easy to prepare and throw together, and everyone always loves them!
Course
Breakfast
Cuisine
Mexican
Keyword
tacos
Prep Time
7
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
25
minutes
minutes
Servings
10
people
Calories
436
kcal
Author
Jillian
Cost
$14.74
Equipment
Measuring cups
Measuring spoons
cutting board
knife
skillet
wooden spoon
plate
paper towel
large bowl
whisk
Ingredients
16
ounces
bulk pork breakfast sausage
10
large
eggs
¼
cup
water
¼
teaspoon
salt
¼
teaspoon
pepper
10
flour tortillas
8-inch, warmed
1 ½
cups
shredded Mexican cheese blend
2
cups
refried beans
warmed (homemade or canned)
16
ounce
jar Pace Chunky Salsa
2
large
avocados
diced
US Customary
-
Metric
Instructions
In a large skillet over medium heat, cook to sausage.
Use the back of a wooden spoon to break the meat apart and crumble while it cooks.
Continue until cooked through and browned about 6-8 minutes.
Move sausage to a paper towel-lined plate to drain.
Leave all but 2 tablespoons of the sausage grease in the skillet.
Add the eggs, water, salt, and pepper to a large bowl.
Whisk until combined.
Add the egg mixture to the skillet and cook over medium heat, stirring frequently, until scrambled and cooked through.
Put the sausage, scrambled eggs, cheese, refried beans, salsa, and diced avocado in serving bowls.
Let people assemble their own breakfast tacos.
Nutrition
Serving:
1
taco
|
Calories:
436
kcal
|
Carbohydrates:
26
g
|
Protein:
22
g
|
Fat:
27
g
|
Saturated Fat:
9
g
|
Cholesterol:
251
mg
|
Sodium:
1077
mg
|
Potassium:
466
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
625
IU
|
Vitamin C:
4.6
mg
|
Calcium:
203
mg
|
Iron:
3.2
mg