Smashed Sausage Breakfast Tacos
These Smashed Sausage Breakfast Tacos are packed with flavour and protein, perfect for fuelling a big day ahead. Sausage, guacamole and eggs come together in a crispy tortilla for bold, satisfying bites.
Serves
4
Prep time
15 minutes
Cooking time
15 minutes
Ingredients
- 6 sausages, casings removed (I used pork, but any variety works)
- 4 mini or medium size tortillas
- 4 eggs
- 200g mushrooms, sliced
- 100g feta, crumbled
- Salt & pepper
Guacamole:
- 1 ripe avocado
- 1/2 small red onion, finely chopped
- 1 tbsp olive oil
- 2 tbsp lime juice
- 2 tbsp fresh parsley or coriander, finely chopped
- Salt and pepper to taste
Directions
- Whisk the eggs in a bowl, seasoning with a pinch of salt and pepper.
- Heat a nonstick pan over low heat and pour in the eggs. Let them sit for about 30 seconds.Gently push the edges of the eggs inward with a spatula, rotating the pan to allow the uncooked egg to fill the gaps. Once the eggs are mostly cooked, turn off the heat and let the residual warmth finish cooking them. Remove and set aside.
- In the same pan, add a little oil and cook the mushrooms until they soften and get a bit of colour, about 5 minutes.
- Lay your tortillas flat and place 1 ½ sausages in the centre of each. Use your fingers or a spatula to press the sausage evenly, covering the surface of the tortilla.
- Heat a pan over medium heat and place the tortillas sausage-side down. Cook for 3–4 minutes until the sausage crisps up. Flip the tortillas and cook the other side until crispy.
- Mash the avocado in a bowl. Add the parsley, olive oil, red onion, salt, and pepper. Mix until smooth and well combined.
- Spread a layer of guacamole over the sausage side of the tortilla. Top with scrambled eggs and cooked mushrooms. Finish by sprinkling crumbled feta on top. Serve and enjoy
Ingredients
- 6 sausages, casings removed (I used pork, but any variety works)
- 4 mini or medium size tortillas
- 4 eggs
- 200g mushrooms, sliced
- 100g feta, crumbled
- Salt & pepper
Guacamole:
- 1 ripe avocado
- 1/2 small red onion, finely chopped
- 1 tbsp olive oil
- 2 tbsp lime juice
- 2 tbsp fresh parsley or coriander, finely chopped
- Salt and pepper to taste
Directions
- Whisk the eggs in a bowl, seasoning with a pinch of salt and pepper.
- Heat a nonstick pan over low heat and pour in the eggs. Let them sit for about 30 seconds.Gently push the edges of the eggs inward with a spatula, rotating the pan to allow the uncooked egg to fill the gaps. Once the eggs are mostly cooked, turn off the heat and let the residual warmth finish cooking them. Remove and set aside.
- In the same pan, add a little oil and cook the mushrooms until they soften and get a bit of colour, about 5 minutes.
- Lay your tortillas flat and place 1 ½ sausages in the centre of each. Use your fingers or a spatula to press the sausage evenly, covering the surface of the tortilla.
- Heat a pan over medium heat and place the tortillas sausage-side down. Cook for 3–4 minutes until the sausage crisps up. Flip the tortillas and cook the other side until crispy.
- Mash the avocado in a bowl. Add the parsley, olive oil, red onion, salt, and pepper. Mix until smooth and well combined.
- Spread a layer of guacamole over the sausage side of the tortilla. Top with scrambled eggs and cooked mushrooms. Finish by sprinkling crumbled feta on top. Serve and enjoy
Helpful Tips
Storage
Substitutions
Vegetarian: Ditch the sausage and go for smashed black beans or crispy tofu. Keep the scrambled eggs and guacamole as is for the perfect balance of flavour and texture.
Protein Powerhouse: Keep the scrambled eggs, but boost your protein game by adding chicken or turkey mince.
Serving Suggestions
Watch How to Make It
Related Recipes
Breakfast
High-protein meals
Pork