5 from 2 votes
These breakfast tacos are crazy delicious - perfect for a weekend breakfast or easy dinner! | Back To The Book Nutrition
Breakfast Tacos with Sausage, Potatoes, and Peppers
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These Tex Mex breakfast tacos are beyond delicious, and make the perfect weeknight dinner or hearty weekend breakfast!

Course: Breakfast
Cuisine: Tex-Mex
Keyword: breakfast tacos, tex mex breakfast
Servings: 6
Author: Back To The Book Nutrition
Ingredients
  • 6 Corn tortillas pictured or my homemade whole wheat and chia tortillas (get the recipe here)
  • 1/2 pound pastured breakfast sausage
  • a few spoonfuls pastured lard bacon grease or ghee (buy organic, pastured lard here!)
  • 1 bag 16 oz shredded or cubed potatoes (I used Alexa's frozen organic hashed browns, straight from the freezer)
  • 1/2 each: red, green, orange bell pepper, chopped (buy these pre-chopped to save extra time!)
  • 6 pastured eggs
  • few handfuls baby spinach roughly chopped
  • 1/4 of a medium red onion chopped
  • 1/2 cup cooked or canned and drained black beans
  • 1 medium avocado peeled and sliced
  • Fresh cilantro
  • Grape tomatoes
  • salt and pepper to taste
  • Cotija cheese crumbled
  • Salsa
Instructions
  1. Brown the breakfast sausage in a saute pan and set aside.
  2. While sausage is browning, heat the lard in a second large saute pan over medium high heat until it just begins to bubble. Add the potatoes and cook, stirring occasionally for even browning. Sprinkle with salt and pepper to taste. When the potatoes have begun to brown, add the chopped bell peppers. Continue to stir until all are nicely browned.
  3. Spoon the cooked sausage into the potato and pepper mixture and stir to combine. Turn the heat off and leave pan on the burner.
  4. Once the sausage has been spooned out of the pan, heat the remaining sausage grease over medium high heat (add ghee if there isn't enough), then add the eggs to the hot pan and cook to your liking, sprinkling with salt and pepper to taste.
  5. While eggs are cooking, lay tortillas on plates. Pile the desired amounts of the following on top: spinach, red onions, black beans, and cilantro.
  6. Spoon potato-pepper-sausage mix onto each. Then lay one cooked egg and a few slices of avocado on top, and sprinkle with Cotija cheese and additional cilantro. Serve with salsa.