Sausage Patty Breakfast Tacos
Serves: 3
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Fuel up for the day with these breakfast tacos, loaded with protein and veggies to keep you full until lunchtime. Scrambled eggs and Bell & Evans Chicken Breakfast Sausage Patties make a perfect match, layered in fluffy flour tortillas and topped with avocado, tomatoes, queso fresco and hot sauce. Enjoy at the table with a hot coffee, or wrap each taco tightly in foil and take them to go!
Ingredients
- 1 Pkg Bell & Evans Chicken Breakfast Sausage Patties
- 2 TB Unsalted butter
- 6 large Eggs, lightly beaten
- Salt and black pepper, to taste
- 6 (6-inch) Flour tortillas
- 1 cup Cherry tomatoes, halved
- 1/2 cup Crumbled queso fresco
- 1 Avocado, pitted, peeled and thinly sliced
- Red pepper hot sauce, for serving
Preparation
- Adjust oven rack to bottom position and preheat to 375°F. Place patties in an even layer on a rimmed baking sheet. Bake for 22-24 minutes, flipping patties after 11-12 minutes, until golden-brown and internal temperature reaches 170°F. Cut each sausage patty in half.
- Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
- Stir in eggs, and scramble, stirring constantly, until just set, about 30 seconds. Season with salt and pepper, to taste. Remove from heat.
- Top each tortilla evenly with a sausage patty half, scrambled eggs, tomatoes, queso fresco and avocado. Serve with hot sauce, and enjoy.
- Tip: Feel free to air-fry or pan-fry sausage patties according to the package directions.
