Sausage and Egg Breakfast Tacos

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SERVINGS
6
PREP TIME
20
MIN
COOK TIME
10
MIN
TOTAL TIME
30
MIN
DIFFICULTY
Easy
  • 2 packs FARMER JOHN’S CLASSIC PORK SAUSAGE, browned
  • 1 dozen eggs, scrambled
  • 1 Tbsp Salt
  • 1 cup Half & Half
  • 12 Yellow Corn Tortillas
  • 16 oz Salsa Roja
  • If desired Olive oil, drizzle

Chimichurri

  • 1 bunch Scallion, thinly sliced
  • 2 Jalapeños, diced small
  • 1 bunch Cilantro, roughly chopped
  • 2 Lemons, squeezed
  • 1/2 cup Seasoned Vinegar
  • 1 Tbsp Sugar
  • 1 Tbsp Salt
  • 1 tsp Crushed Pepper Flakes
  1. Follow Recipes for Chimichurri; set aside.
  2. Fry the sausage in a hot skillet until cooked through and golden brown.
  3. Scramble eggs, add salt and Half & Half.
  4. In a hot pan, drizzle olive oil. On medium heat, add enough scrambled eggs to cover the pan. Let it cook, using the spatula to move the eggs around until it’s cooked thoroughly. Set aside and repeat with the rest of the scrambled eggs. If you have a larger pan, you can do all the eggs at once.
  5. In a hot griddle or pan, heat up your corn tortillas until warm.
  6. Place 2 tortillas on each plate and divide cooked eggs to fill 12 tacos.
  7. Add sausage & Chimichurri, plus salsa if desired.

Chimichurri

  1. Prep scallion, jalapeño and cilantro and place in a mixing bowl with the rest of the ingredients.
  2. Let it sit until ready to use.