Description
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
Scale
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
- 1 #-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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 341
- Sugar: 2.8 g
- Sodium: 1469.1 mg
- Fat: 15.5 g
- Saturated Fat: 4.3 g
- Carbohydrates: 33.1 g
- Fiber: 0.8 g
- Protein: 17.4 g
- Cholesterol: 207 mg
