Melty Cheddar Breakfast Tacos

Name: Melty Cheddar Breakfast Tacos
Prep time: 10
Cook time: 10
Total time: 20
Yield: 1
Ingredients: Melty Cheddar Chicken Sausage, cut into ½-inch dice; white or yellow corn tortillas (street taco size); unsalted butter; whole eggs; heavy whipping cream; kosher salt; ground black pepper; grated Parmesan cheese; jarred red peppers, drained and ½-inch diced; coarsely chopped cilantro; Hatch green Chile sauce; tomato salsa or pico de gallo; guacamole; pickled red onions; salsa roja

Prep Time: 10 min | Cook Time: 10 min | Servings: 1

Breakfast

Melty Cheddar

Mexican

Fact: tacos make everything better. So why not start your day with a taco—or five? This easy, super-satisfying breakfast taco recipe comes together as simply as scrambling eggs and warming tortillas. But between the fluffy eggs, smoky Hatch chiles, and savory Melty Cheddar Chicken Sausage, the flavor is anything but basic. These are a build-it-your-way kind of dish, perfect for a quick weekday breakfast, a leisurely brunch, or a handheld on-the-go day-starter.

Chef’s note: The base is tasty on its own, but the garnishes take it to another level. Try pico de gallo, guacamole, spicy salsa, or pickled red onions for that final flavor kick.

See Recipe

A pan full of scrambled eggs, peppers, and The Sausage Project Melty Cheddar Chicken Sausage.

SERVING MULTIPLIER:

Ingredients

Breakfast Tacos

1 package Melty Cheddar Chicken Sausage, cut into ½-inch dice

8 white or yellow corn tortillas (street taco size)

2 tablespoons unsalted butter

8 large whole eggs

¼ cup heavy whipping cream

½ teaspoon kosher salt

⅛ teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

¼ cup jarred red peppers, drained and ½-inch diced

1 tablespoon coarsely chopped cilantro

½ cup Hatch green Chile sauce

Garnishes & Toppings

¾ cup tomato salsa or pico de gallo

1 cup guacamole

½ cup pickled red onions

1 cup salsa roja

Instructions

Prep Time: 10 min | Cook Time: 10 min | Servings: 1

Prep your tortillas: Heat a heavy-bottomed sauté pan over medium-high to a light smoke, then add tortillas to the hot pan and toast on each side until the edges begin to char (about 45 seconds). Repeat the process until all the tortillas are warmed, then transfer them to a plate and cover with a clean tea towel or cloth.

Scramble the eggs: Crack the eggs into a bowl, then add heavy cream, salt, pepper, and Parmesan. Mix until they’re well scrambled, then set aside.

Cook the sausage: Heat a large nonstick sauté pan over medium heat. Add butter and allow it to melt without browning. Toss your diced sausages into the pan and sauté until light brown (about 2 minutes).

Cook your eggs: Add the egg mixture to the pan with your sausage, then soft scramble and remove from the heat. Allow it to sit for 1 minute undisturbed, then stir the eggs one more time to form large pieces of eggs.

Assemble your tacos: Scoop your eggs into the warm tortillas, then hit them with the garnishes and toppings of your choice.