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Easy Breakfast Tacos

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Change up breakfast with these easy Breakfast Tacos made with corn tortillas filled with ground sausage, eggs, queso fresco, and fresh cilantro.

Breakfast burritos are a big hit in my house and no one has ever complained about eating them but a while ago I had some leftover fried corn tortillas from our Pineapple Pork Carnitas dinner. I was thinking about how I wanted to use them and realized they would be so yummy for breakfast so why not make breakfast tacos. There really is something special about a fried tortilla filled with meat and eggs and cheese. It makes me excited for breakfast!

Two breakfast tacos on a green plate

I think I’ve been on a real big breakfast kick lately with the kids being back in school. I’ve made it my goal to get up early most mornings to make my kiddos breakfast. Some mornings are rougher than others with the baby sleeping crazy hours sometimes still but it’s been nice to get up and get going. Plus, it means I actually get a chance to eat something in the mornings before I’m hustling everyone out the door.

The breakfast tacos are just a nice change of pace from the usual breakfast routine. And honestly they’re a great way to use up leftovers. I sometimes end up with lots of eggs and ground sausage leftover from other dishes so this is a nice way to use those up!


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A breakfast taco made up of a corn tortilla stuffed full with ground sausage, scrambled eggs, queso fresco, diced cherry tomatoes, and cilantro.

Breakfast Tacos

Two breakfast tacos on a green plate

Breakfast Tacos

Change up breakfast with these easy Breakfast Tacos made with corn tortillas filled with ground sausage, eggs, queso fresco, and fresh cilantro.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Breakfast
Servings: 8
Author: Jade Jones


  • 1 lb ground breakfast sausage
  • 8 lg eggs scrambled
  • 2 Tbsp butter
  • 1 cup queso fresco crumbled
  • 1 cup cherry tomatoes chopped
  • 1/4 cup cilantro chopped
  • 16 corn tortillas
  • vegetable oil divided


  • In a skillet, cook breakfast sausage until no longer pink.
  • To fry corn tortillas, coat a small pan with about 2 Tbps vegetable oil. Allow to get sizzling hot, quickly fry tortilla on each side and fold while still warm.  Continue frying tortillas adding a small amount of additional oil as needed.
  • Heat a separate pan over medium high heat. Add 2 Tbsp butter and allow to mostly melt. Make sure the butter coats the pan and up the sides. Pour in beaten eggs and use a spatula to gently push the eggs around the pan until completely set but still shiny.
  • To assemble- fill a corn tortilla shell with approximately 2 Tbsp each ground sausage and scrambled eggs. Top with about 2 tsp queso fresco about 1 Tbsp diced tomatoes and a little bit of cilantro
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