Breakfast Smashed Tacos

Quick and flavorful tacos filled with crispy sausage, soft eggs, and melted cheese, perfect for busy mornings.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 tacos

Course: Breakfast, Brunch

Cuisine: American, Mexican

Calories: 300

Main Ingredients

6 small small flour tortillas, street-taco size Corn tortillas work too if you love extra crisp.
12-14 ounces breakfast sausage, divided into 6 balls You can substitute with crumbled bacon or plant-based sausage.
5 large eggs, whisked Add a pinch of salt and pepper.
1 cup shredded cheese, like cheddar or Monterey Jack Cheese should be added right after flipping the taco.
1 small onion, finely diced Optional but tasty.
1 small jalapeño, seeded and diced Optional for extra heat.
1 tablespoon butter or oil for the pan For cooking the tacos.
to taste salt and pepper For seasoning.

Preparation

Roll the breakfast sausage into 6 golf ball sized portions. Set them on a plate while your pan heats up.
Heat a large skillet or griddle over medium-high. Add a touch of oil.

Cooking

Place 2 to 3 sausage balls on the skillet, leaving space. Top each with a tortilla and press firmly with a spatula to smash them.
Let the sausage side cook until browned and lacey, about 2 to 3 minutes. Flip so the tortilla side hits the pan and let it toast for 30 to 60 seconds.
Sprinkle cheese on the sausage side. Slide the tacos to one side, melt butter in the open space, and scramble the eggs quickly.
Tuck a scoop of scrambled eggs inside each taco and fold the tortilla over the filling.
Let the folded tacos cook for another 20 to 30 seconds per side to melt the cheese. Move to a platter and repeat with remaining ingredients.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. For best texture, reheat in a skillet or air fryer.