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I’ve been promising this recipe so it’s about time I’m posting this! These breakfast tacos are a staple in our house and a repeat request of our guests, especially around the holidays. Whether you’re looking for unique holiday party recipes or just another easy breakfast recipe to add to your collection – this is one you’ll want to try! The best part is you can adjust the flavors to you/your family’s preferences depending on which Tabasco flavor you choose to use – Original Red, Jalepeño Pepper or Chipotle.
These tacos are perfect for a breakfast or brunch during the holidays because even one recipe feeds a good amount of people, it’s easy to prepare, easily adjusted and SO good.
It’s also easy for me to grab all the ingredients I need because I know what they are and they aren’t all over the store (grocery shopping is not my favorite). We have a Fry’s Food right across the street which is perfect for last minute food planning. I wanted to add some Tabasco variety to my table so I grabbed a few new bottles last time I was in – that way I have plenty on hand for more delicious party food.
- 9 Eggs (beaten)
- 1 lb sausage
- 1/2 onion
- 1/2 green pepper
- 1/2 red pepper
- 1/2 – 1 jalepeño pepper
- 1 small – medium tomato
- handful of cilantro
- Tabasco Green Jalepeño Pepper sauce
- oil or fat of choice for browning (we use bacon fat)
- corn tortillas
For toppings – avocado, shredded cheese, cilantro, Tabasco sauces of choice.
To make it easier, chop the onion, peppers, tomato and cilantro ahead of time. You can even do this the night before and store in the fridge if you want to save some time in the morning. If you’re not used to using jalepeño peppers and are worried about them being too spicy – don’t worry! If you’re not a big spice person just make sure to remove all the seeds and membranes before chopping this removes almost all of the heat but still allows for the flavor!
First you’ll want to brown the sausage until no longer pink and remove it from the pan. Then with the heat at medium-medium/high, add some bacon fat (or olive oil) to the pan. Once heated add the onions and peppers to the pan.
Stir frequently until onions start to soften (a few minutes). Next, add the sausage back into the pan.
Mix together. Pour in the eggs adding a couple pinches of salt and pepper.
Pour in eggs, add tomato and scramble.
Next, mix in cilantro and Tabasco sauce to taste/preference.
Continue cooking until eggs are done.
I really recommend using par-cooked corn tortillas, they are SO flavorful. Either way heat up your choice of tortilla.
You can serve and build at the table or fill all the tortillas before serving. This recipe makes 15-20 tacos depending on how full you fill them. Don’t forget to leave room for toppings!
Serve with salsa, shredded cheese, avocado, fresh cilantro (I really miss this if we don’t have it!) and Tabasco sauces. I like having a variety!
Try to eat just one 😉 Feel free to use whatever veggies you have on hand. We love using nopales (prickly pear cactus) in ours when we have it! Bacon, steak or chorizo is great as well. Leftovers reheat on the oven very nicely if you do end up with some leftover! Easy breakfast tacos – gluten free