Chicken Sausage Breakfast Tacos

This recipe is: dairy freenut free

These chicken sausage breakfast tacos are a great way to switch up your morning routine. They’re fresh, flavorful and so easy to make.

Chicken Sausage Breakfast Tacos on a plate with lime and cilantro for garnish.

Why I love these chicken sausage breakfast tacos

As many of you may know, breakfast hasn’t always been my thing, mostly because I’m not much of a morning person. But, since I met my husband, it something that I’ve been trying to cook more often. Not only because Marc loves it, but because it opens a whole new realm of possibilities in my kitchen.

I know breakfast burritos are much more common, but all that wrapping is just too much work for me. I want breakfast to be easy, and delicious. So I went with a breakfast taco instead. These breakfast tacos are stuffed with savory chicken sausages, fluffy eggs and creamy queso fresco. Then I’ve topped them off with some fresh pico de gallo.

If you like this recipe, you have to try this asparagus quiche with bacon, and this tater tot breakfast casserole and this breakfast pizza.

Searching for more breakfast recipes? Scrambled eggs without milk / apple cinnamon oatmeal / oatmeal banana bread / million dollar bacon

5 chicken sausage breakfast tacos on a platter with cilantro and limes for garnish.

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Close up of 2 chicken sausage breakfast tacos on a plate garnished with cilantro and a lime.

Ingredients & substitutions

  • Dairy free milk – You will want to use an unsweetened, dairy free milk alternative.
  • Chicken sausage – Use whatever your favorite brand of chicken breakfast sausage, you could use turkey as a substitute if you are unable to find chicken. Keep an eye on the ingredients list, making sure there are no hidden dairy ingredients.
  • Pico de gallo – You can use homemade or store-bought pico from the produce section of your grocery store. If you are making your own, consider preparing this ahead of time to get a jump start on the day.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

How to make chicken sausage breakfast tacos

Make the pico. In a mixing bowl, combine pico de gallo ingredients and set aside. You can do this the night before if you would like, or use your favorite store bought.

Cook the sausage. With oil in a large skillet over medium high heat, add the sliced sausage and cumin. Stir occasionally to prevent the sausage from sticking, and cook for about 2-3 minutes or until the sausage is heated through.

Scramble the eggs. Whisk eggs with dairy free milk and pour mixture into the skillet with the sausage. Scrape down the side of the skillet and mix the eggs with the sausage as they cook. When the eggs have set, you can assemble the tacos.

Assemble the tacos. You get to do this however you want. I like to keep things simple in the morning, but really any of your usual taco toppings will work perfectly here. Add vegan sour cream, guacamole, hot sauce, or a dairy free cheese. Anything you want. They’re your tacos.

3 Chicken sausage breakfast tacos on a plate garnished with cilantro and limes.

Chicken Sausage Breakfast Tacos

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 tacos
These chicken sausage breakfast tacos are a great way to switch up your morning routine. They’re fresh, flavorful and so easy to make.

Ingredients

For the pico de gallo:
  • 1/2 red onion (diced)
  • 1/2 green bell pepper (diced)
  • 2 tomatoes (seeded and roughly chopped)
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt (plus, more to taste)
For the tacos:
  • 6 large eggs
  • 1/4 cup dairy free milk
  • Salt & pepper
  • 1 teaspoon cooking oil
  • 5 ounce package Jones Dairy Farm chicken sausages (thawed and sliced)
  • 1/4 teaspoon cumin
  • 8 flour tortillas

Instructions

  • In a large bowl, mix together the pico de gallo ingredients. Set aside.
  • In another large bowl, whisk together the eggs and dairy free milk. Season liberally with salt and pepper. Set aside.
  • In a large skillet, heat the oil to medium-high. Add the sausage and cumin and saute until heated through, about 2 minutes. Pour the egg mixture into the pan and continue to cook, stirring occasionally and scraping the edges of the pan, until eggs are have set.

To assemble the tacos:

  • Fill each tortilla with a portion of the egg-sausage filling. Top with pico de gallo.

Nutrition

Calories: 206kcal Carbohydrates: 19g Protein: 10g Fat: 10g Trans Fat: 0.02g Cholesterol: 135mg Sodium: 670mg Fiber: 2g Sugar: 3g Vitamin C: 11mg

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