Breakfast lunch tacos are hearty, handheld tacos filled with soft-scrambled eggs, browned breakfast sausage, potatoes, and cheese—an easy fit for a St. Louis brunch or a filling midday meal. This home-style version uses familiar grocery-store ingredients and warm tortillas, with toppings served on the side so everyone can make a taco to suit.
Ingredients
- 1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
- 1 medium russet potato, scrubbed and cut into ½-inch (1.3 cm) cubes, about 8 ounces (225 g)
- ½ teaspoon kosher salt, divided, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 8 ounces (225 g) bulk pork breakfast sausage
- 6 large eggs
- 2 tablespoons (30 ml) milk or water
- 8 small flour tortillas, about 6 inches (15 cm) each, or 8 small corn tortillas
- 1 cup (110 g) shredded sharp cheddar or Monterey Jack cheese
- ½ cup (75 g) diced tomato
- ¼ cup (25 g) thinly sliced scallions
- ½ cup (120 g) salsa, for serving
- ¼ cup (60 g) sour cream, for serving, optional
- 1 ripe avocado, sliced, for serving, optional
Instructions
- Prepare the ingredients. Cut the potato into evenly sized cubes so they cook at about the same rate. Dice the tomato and slice the scallions. Crack the eggs into a bowl, add the milk or water, and whisk just until blended.
- Cook the potatoes. Heat the oil in a large nonstick or well-seasoned skillet over medium heat. Add the potato, ¼ teaspoon of the salt, and the pepper. Cover and cook for 6 minutes, stirring once or twice. Uncover and cook for another 6–8 minutes, turning the cubes occasionally, until golden and tender when pierced with a fork. Transfer to a plate.
- Brown the sausage. Add the sausage to the same skillet and break it into small pieces with a spatula. Cook over medium heat for 6–8 minutes, stirring and breaking up larger pieces, until browned and no pink remains. Because this is ground pork, use a food thermometer to confirm it reaches the USDA FSIS safe minimum internal temperature of 160°F (71°C). Transfer the cooked sausage to the plate with the potatoes. If the skillet contains more than a thin film of grease, carefully spoon off the excess.
- Scramble the eggs. Reduce the heat to medium-low. Pour the whisked eggs into the skillet and sprinkle in the remaining ¼ teaspoon salt. Let them sit for about 20 seconds, then gently push the eggs from the edges toward the center with a spatula. Continue folding slowly for 3–5 minutes, until fully set and no liquid egg remains. Egg dishes should reach 160°F (71°C) for the USDA FSIS safe minimum; check with a food thermometer if needed. Avoid cooking until dry.
- Warm the tortillas. Heat a clean dry skillet over medium heat. Warm each tortilla for about 20–30 seconds per side, just until pliable and lightly spotted. Stack them in a clean towel to keep warm. For a crowd, wrap a stack in foil and warm in a 300°F (150°C) oven for about 10 minutes.
- Fill and serve. Divide the potatoes, sausage, and eggs among the tortillas. Top with cheese, tomato, and scallions. Serve promptly with salsa, sour cream, and avocado on the side.
Tips
- Keep the potato pieces small and even. Larger cubes take longer to soften, while very small pieces can break apart. If the potatoes brown before becoming tender, lower the heat and add 1 tablespoon (15 ml) of water, then cover the pan for a minute or two.
- Use separate pans if timing is tight. You can cook potatoes and sausage in two skillets at once, then scramble the eggs in either pan. Keep cooked ingredients hot and serve without a long wait.
- Choose tortillas to match your preference. Flour tortillas are soft and flexible; corn tortillas add a more pronounced corn flavor and may tear more easily. Warm corn tortillas well, and double them up if they feel fragile.
- Watch the heat on the eggs. Medium-low heat and slow stirring make tender curds. High heat can make eggs tough, and leaving them in the hot skillet after cooking can continue to dry them out.
Serving Suggestions
Set the tacos out with salsa, hot sauce, sour cream, avocado, and extra scallions so diners can add toppings at the table. For a fuller brunch, serve with fresh fruit, a simple green salad, or a bowl of black beans. If serving these for lunch, a side of slaw or sliced vegetables balances the warm, savory filling. Keep toppings chilled until serving, and bring out only what you expect to use.
Variations
Make them vegetarian: Replace the sausage with 1 cup (170 g) drained and rinsed black beans, warmed with ½ teaspoon (2 g) ground cumin and a pinch of smoked paprika. The beans are already cooked, so add them to the skillet just long enough to heat through.
Use bacon: Cook 4 ounces (115 g) diced bacon until crisp, drain excess fat, and crumble it over the tacos. Bacon pieces are whole cuts rather than ground meat, but cook them until crisp and fully done; avoid leaving rendered fat pooled in the pan.
Add vegetables: Cook ½ cup (75 g) diced bell pepper or onion with the potatoes, adding a few minutes if needed for tenderness. For fresh spinach, stir in a handful after the eggs are nearly set and cook until wilted.
Make them spicy: Add ¼ teaspoon (1 g) chili powder or cayenne to the potatoes, or serve sliced jalapeños and hot sauce alongside. For a milder option, use a mild salsa and leave spicy garnishes off the table.
Storage and Reheating
For best texture, store the filling and tortillas separately. Refrigerate cooked potatoes, sausage, and eggs in a covered container within 2 hours of cooking; use within 3–4 days. Keep cut tomatoes and other perishable toppings refrigerated separately. Do not store assembled tacos with salsa or sour cream inside, as the tortillas become soggy.
Reheat only the portion you plan to eat. Warm the filling in a skillet over medium-low heat, stirring until it reaches 165°F (74°C), or microwave it in a covered microwave-safe dish, stirring halfway through and checking the temperature. Warm tortillas separately. Discard tacos or filling left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Freezing is possible, but eggs and potatoes may become softer after thawing; freeze the cooled filling in an airtight container for up to 2 months and thaw in the refrigerator before reheating to 165°F (74°C).
Frequently Asked Questions
Can I make the filling ahead?
Yes. Cook the potatoes and sausage up to 3–4 days ahead and refrigerate them promptly. For the best egg texture, scramble the eggs shortly before serving; if you cook them ahead too, cool and store them separately, then reheat the full filling to 165°F (74°C).
Can I use frozen diced potatoes?
Yes. Follow the package directions and cook until hot and browned. Frozen potatoes may release moisture, so avoid crowding the pan and let excess moisture evaporate before adding the sausage or eggs.
What size tortillas work best?
Small 6-inch (15 cm) tortillas are easy to fill and fold without making oversized tacos. If you only have larger tortillas, use fewer and divide the filling evenly; don’t overfill them, or they will be difficult to hold.
How can I keep the tacos warm for a short brunch?
Keep the warm filling covered in a low oven, about 200°F (95°C), and serve within an hour. Keep tortillas wrapped in a clean towel or foil. For longer holding, refrigerate rather than leaving eggs and sausage at room temperature.
Can I make these gluten-free?
Use certified gluten-free corn tortillas and check the sausage and salsa labels, since seasonings and packaged products can contain gluten or be subject to cross-contact. Corn tortillas can crack if cold, so warm them before filling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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