I am a big fan of breakfast for dinner. Breakfast tends to be so much more hearty with the standards of meat, eggs, cheese and bread. I may be biased because I love to find ways to make meals with eggs – but backyard farm fresh eggs make it taste just so good. I am also a big fan of the smash taco trend. They are so fun to eat – and make! These Breakfast Smash Tacos are super easy to make, very filling, and full of flavor. If you want to really change things up for your next taco tuesday than this is the recipe for you.
Tacos are such a great and easy meal – especially for a busy house with lots of people. If you set everything up, people can build their own, making it easy to eat on the go and in a “come and go” type setting. I know this isn’t ideal for dinners but some times you just cannot get away from it. When one kid has basketball practice and another has debate and another works the evening shift, you can’t always sit down to a meal together. Tacos are one of those things that just works for those kind of nights. I also love that tacos are easy to customize for each eater – you don’t like tomatoes? no sweat – just don’t add them when you make your plate.
Substitutes and Variations:
You can use spicy or other flavored breakfast sausage than just the regular if you prefer for these tacos. You can also use different toppings – even some hashbrowns or country potatoes would be go on top. You can also fry an egg for each taco instead of scrambled eggs – though this is much more time consuming and difficult to have all ready at once. You can also use whatever hot sauce (or salsa) you like. I have included my Tomatillo salse recipe below, since that’s what we like on our eggs.
Suggestions for Sides:
I like to make some “fiesta” potatoes with these tacos. I just slice or cube up some potatoes (no need to peel them) and toss them in a bit of taco seasoning. Then I add some oil to a hot pan and fry them for a bit. Reduce the heat to medium then cover and let cook for about 10 minutes, stirring occasionally so they don’t burn. They are also really good with some classic rice and beans.
Tools that may make this recipe easier:
While I do recommend that you use a burger press or smasher of some sort, because they are designed to make sure you get evenly flattened patties, you can use your smaller frying pan and just press down the center of it. You will also need a wide spatula to make flipping these easier, they are sometimes called pancake turners.
Now Let’s Get Cookin’!
Breakfast Smash Tacos
Equipment
Ingredients
- 18 Flour Tortillas street taco size
- 2 cups Sharp Cheddar Cheese shredded
- 1 cup Sour Cream
- 1 cup Salsa tomatillo salsa recipe below
- 2 lb Breakfast Sausage
- 16 Large Eggs beaten
- 2 tbsp Taco Seasoning
Instructions
- Tear or cut parchment paper into 6inch squares (you will need at least 19). Place a tortilla on the center of a parchment square. Using a 2oz food scoop, place a portion of sausage to center of each tortilla. Cover with another layer of parchment paper. Use a burger press (or small frying pan) to flatten out each scoop of patty mixture on to each tortilla. Repeat with remaining tortillas. **Meat should be pressed all the way to the edge , and even over hanging. It will shrink up while cooking.
- In a bowl, whisk together eggs and taco seasoning. In a large frying pan over medium high heat, soft scramble eggs. Remove from heat and keep warm.
- Begin frying patty/tortilla, patty side down, in same pan bacon was fried in. Cook for approximately 3 minutes on patty side, then flip and cook for 2 minutes on tortilla side. Repeat with remaining smashtacos.
- Add a portion of cheese to the top of each taco along with a dollop of sour cream. Top with portion of eggs. Add salsa and/or hot sauce, if desired.
Simple Tomatillo Salsa
Ingredients
- 2 lb Whole Tomatillo Quartered
- ½ White onion Rough chopped
- 1 Jalapeño Rough chopped
- ½ Bunch Cilantro Trim stems
- ¼ cup Lime Juice
- 2 tsp Salt
- 2 tsp Sugar
- 1 tsp Cumin
Instructions
- Add all ingredients to the blender. Blend until smooth (this is a loose salsa) .
- Transfer to quart jar and secure lid. Store in refrigerator for at least 30 minutes before serving.
- Can be stored in refrigerator (in airtight container) for up to 10 days. Be sure to Shake before each use.
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I love the creativity in your meals!