Breakfast Taco Bar
An easy twist on breakfast that the whole family will love.
- 14 six-inch mission tortillas
- 2 packages Johnsonville breakfast sausage links, cooked
- 1 dozen eggs, scrambled
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 2 Cups Cheddar cheese, shredded
- 2 medium tomatoes, chopped
- Toppings: sour cream, salsa, and chopped avocado, optional
Warm oven to 200 degrees F. Wrap tortillas in foil and place in oven to warm through.
Cook sausages according to the package directions. Transfer to a baking dish, cover, and keep warm in the oven.
In a large bowl, whisk eggs, add ½ teaspoon salt and ½ teaspoon pepper. In a large skillet over medium heat, add oil. When the oil is hot, add the eggs and allow them cook until the bottom is just set. Pull the edges to the center and allow the uncooked eggs to flow to the bottom and continue cooking until done but still moist. Transfer eggs to a baking dish, cover and keep warm, until ready to serve.
Prepare all the condiments of your choice for the tacos: cheese, tomatoes, avocados. Cover and set aside.
To assemble, fold warm tortilla in half and fill with a spoonful of scrambled eggs and 2 sausage links, then top with Cheddar and toppings of your choice.