Easy breakfast tacos that are ready in under 30 minutes! Loaded with fluffy scrambled eggs, spicy sausage, cheese, veggies, and salsa. Prep the filling ahead and reheat for easy meal prep breakfasts.
Breakfast tacos made with scrambled eggs, sausage, veggies, cheese and salsa are perfect for your next brunch! Best of all, they are also meal prep friendly, so you can enjoy them any day of the week.
Not only are they delicious and easy to make but they are loaded with protein, making them a satiating breakfast option that will keep you fuelled until lunchtime.
reasons you'll love this recipe
- they are filled with egg, sausage, and cheese - and you can customize them with your favorite toppings!
- ready in 30 minutes and can be made gluten-free
- they can be prepped ahead; just re-heat the filling to serve!
- scrambled eggs - 2 eggs per person is a good serving size along with the other toppings
- sausage - we like spicy sausage (crumbled), but chorizo would be great, too, or even some bacon
- cheese - a few tablespoons per person; go for a white cheese like Monterey Jack or mozzarella. Cotija would also be fantastic if you can find it
- veggies - we used a mix of onions and bell peppers, but feel free to add tomatoes, jalapenos, or even roasted potatoes/sweet potatoes
- salsa - red or tomatillo salsa are both be great
- tortillas - flour or corn tortillas work great. We like to heat our tortillas over the flame on our gas range for 10 or so seconds per side to give them the best texture.
- extras - go nuts! Avocado or guacamole, greek yogurt, fresh tomatoes, cilantro, chives, and so many more toppings are great here.
step by step directions
In a large bowl, beat together the eggs, milk, salt, and pepper.
Add the olive oil to a medium-sized pan and heat over medium. Add the eggs to the pan and cook, scrambling with a spatula, for a few minutes until cooked through. Transfer eggs to a clean bowl.
Wash the pan if necessary, then cook the sausage until crumbled and fully cooked through (roughly 8-10 minutes). Transfer sausage to a clean bowl and drain any extra grease from the pan.
Cook Bell Pepper
If necessary, add a little extra olive oil to the pan, then cook the bell peppers and onion for 5-7 minutes, until soft. Transfer the vegetables to a clean bowl.
Spoon a few tablespoons of eggs, sausage, and veggies into small tortillas. Top with cheese and salsa, and any additional toppings that you'd like.
- bacon - add in some cooked + crumbled bacon (see how to cook bacon in the oven for easy prep)
- roasted sweet potatoes - roast cubed sweet potatoes in a little olive oil, salt + pepper at 425°F for 25 minutes until softened
- breakfast potatoes - roast up cubed red potatoes in a little olive oil, salt + pepper and paprika at 425°F for 25 minutes, until cooked through
- pulled pork- this slow cooker pulled pork would be a great swap for the sausage
- baked tacos- these crispy baked black bean and sweet potato tacos look delicious, and this method could work with breakfast tacos!
Absolutely! Swap the scrambled eggs for this tofu scramble, add in some refried beans, and swap cheese for guacamole!
You could definitely double-batch this recipe to feed a larger crowd (as written it serves 4). Serve as make-your-own tacos for your next big brunch - with all the ingredients laid out buffet style! See 25 more big batch breakfast recipes here.
Yes, these homemade breakfast tacos are a healthier option to fast food breakfast takeout for sure! With 17 g of protein per serving, they are topped with lots of veggies and can be easily customized to fit your dietary needs.
Storage + Meal Prep
Once assembled, these breakfast tacos should be eaten within the hour. However, if you store the fillings separately, you have some options:
- fridge - store in the fridge for up to 4 days
- freezer - you can freeze the sausage, eggs, cheese and cooked veggies in small portions, thawing and reheating as needed (1-2 months)
- reheat - simply reheat in the microwave or a frying pan, then spoon the fillings into tortillas.
💡 Meal Prep Tip - another option for freezing these breakfast tacos is to roll them in larger tortillas (similar to these breakfast burritos), then thaw and reheat in a frying pan or George Foreman Grill.
- 8 eggs beaten
- salt & pepper to taste
- ¼ cup milk
- 1 tablespoon olive oil
- 1 lb sausage crumbled
- 1 bell pepper chopped small
- ½ red onion chopped small
- 8 small tortillas corn or flour
- ½ cup cheese shredded; monterey jack, mozzarella or cotija
- ½ cup salsa red or green
- Combine - In a large bowl, beat together the eggs, milk, salt and pepper.
- Cook eggs - Add the olive oil to a medium pan and heat over medium. Add the eggs to the pan and cook, scrambling with a spatula, for a few minutes until cooked through. Transfer eggs to a clean bowl.
- Cook sausage - Wash the pan if necessary, then cook the sausage until crumbled and fully cooked through (roughly 8-10 minutes). Transfer sausage to a clean bowl and drain any extra grease from the pan.
- Cook bell peppers - If necessary, add a little extra olive oil to the pan, then cook the bell peppers and onion for 5-7 minutes, until soft. Transfer the vegetables to a clean bowl.
- Assemble tacso - Spoon a few tablespoons of eggs, sausage and veggies into small tortillas. Top with cheese and salsa, and any additional toppings that you'd like.
- swap eggs for tofu scramble
- swap sausage for bacon, or for refried beans
- swap cheese for avocado or guacamole (or vegan cheese)
- use a large tortilla and roll into a burrito
- wrap in plastic and store in a large meal prep container
- freeze for up to 3 months; thaw and crisp up in a frying pan or on a grill
- sausage for chorizo
- red for green salsa
- add jalapeños, roasted sweet potatoes, fresh tomatoes, cilantro
- swap the monterey jack for cotija or other cheese
- Filling may be cooked up to 4 days ahead. Portion out into meal prep containers and reheat before serving.
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