Breakfast tacos always hit the spot — whether you’re out camping, taking in the sunrise or waiting for the kids to roll out of bed on a lazy Saturday morning. Our take on this tex-mex classic includes Kountry Boys Smoked Pico de Gallo Sausage, potatoes, cheese and loads of spices.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
6 small Yukon Gold potatoes – cut into ½” pieces
½ tsp coriander
½ tsp oregano
½ tsp cumin
1 tbsp olive oil
4 flour tortillas
½ cup mexican cheese blend
¼ cup chopped cilantro
Salt and pepper to taste
Whisk eggs and season with salt and pepper.
Warm tortillas in a skillet over medium heat, about 2 minutes per side. Wrap in a towel to keep warm.
Heat a shallow sauce pan over medium heat and add seasoned potatoes. Cook until tender, then set aside.
Add sausage to the same heated pan and cook until light brown around the edges. Drain excess oil.
Reduce heat to low, then add egg mixture to sausage in pan. Scramble until eggs are cooked through.
To build tacos, fill tortillas with eggs, sausage and potatoes. Top with cheese, green salsa, avocado and cilantro to taste.