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Breakfast Tacos

Total Time

Prep/Total Time: 25 min.

Makes

8 servings

This is a really simple, tasty breakfast. It has been a mainstay for our mornings together as a family.—Jo Ferguson, Arnold, Missouri
Breakfast Tacos Recipe photo by Taste of Home

Ingredients

  • 1/3 cup black beans, rinsed and drained
  • 1/3 cup cubed avocado
  • 1/3 cup pico de gallo
  • 1 tablespoon lime juice
  • 1 cup frozen O'Brien potatoes, thawed
  • 1/2 pound bulk pork sausage
  • 6 large eggs
  • 2 tablespoons 2% milk
  • 1/2 cup shredded Monterey Jack cheese
  • 8 flour tortillas (6 inches), warmed
  • Sour cream, optional
  • Fresh chopped cilantro, optional
  • Additional pico de gallo, optional

Directions

  1. Gently mix black beans, avocado, pico de gallo and lime juice; set aside. In a large cast-iron or other heavy skillet, cook potatoes and crumble sausage over medium heat until sausage is no longer pink and potatoes are tender, 6-8 minutes.
  2. Whisk together eggs and milk. Pour into skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon egg mixture into tortillas; top with black bean mixture. If desired, serve with sour cream, cilantro and additional pico de gallo.

Nutrition Facts

1 taco: 291 calories, 16g fat (6g saturated fat), 161mg cholesterol, 494mg sodium, 22g carbohydrate (1g sugars, 3g fiber), 13g protein.

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