Austin Texas Breakfast Tacos

As many of you know, I’m from Austin, Texas and still live/go to university here (hook ’em horns!).  As fewer of you probably know, the breakfast taco was invented in Austin in the 1980’s and this city is absolutely OBSESSED with them.  I’m serious.  They’re probably more popular than regular tacos here.

Anyway, there have been so many takes on this delicious invention since its recent birth, but I’ve always been a fan of the classic sausage and egg.  This recipe uses just that, but adds a few subtle extras to give it a hugely unique flavor that is sure to be a quick favorite!  I use this myself very often for meal prep as it is delicious both cold and warm.  You can eat this recipe as a bowl (aka no tortilla), in some lettuce wraps, or in my Grain-Free Tortillas. Any where you throw it will be an experience like the birth of the first breakfast taco!

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Austin Texas Breakfast Tacos

Prep time: 5 minutes   Cook time: 15 minutes   Total time: 20 minutes

Yield: 2-4 servings*

 

Ingredients

4 eggs

8oz ground breakfast sausage of choice

1 cup Fire-in-the-Hole Pico de Gallo

1/2 cup salsa of choice

1/2 tsp garlic powder

1/2 tsp black pepper

1/4 tsp white pepper

1/4 tsp cayenne pepper

1/4 tsp chili powder

1/4 tsp ground cumin

1 tbsp clarified butter

1 batch of Grain-Free Tortillas (optional)

 

Directions

  1.  Over medium heat, melt the clarified butter in a large pan and spread it evenly around to grease the whole surface.  Cook ground sausage until it is brown.  Make sure to break it into smaller pieces with a spatula while cooking.
  2. Crack eggs into a bowl and whisk with a fork until the yolks are thoroughly mixed with the whites.  Do not mix excessively, but make sure things are pretty even.
  3. Once sausage is cooked through, pour whisked eggs into the pan with the sausage and sprinkle the garlic powder, black and white peppers, cayenne pepper, chili powder, and ground cumin on top.
  4. Allow the eggs to cook for a moment, but then begin stirring as they cook to incorporate the spices with the rest of the eggs and sausage.  Treat this as if you were making scrambled eggs without the sausage, mixing around to cook all of the egg and breaking it into smaller, “scrambled” bits.
  5. Once the eggs are cooked, turn off the heat and mix in the pico de gallo and salsa.  Make sure it all incorporates well and gets on all of the sausage and eggs.
  6. Serve either in a bowl or inside of some grain-free tortillas.  Feel yourself fall in love with breakfast tacos just like Austin.  And then get excited to do it all over again tomorrow morning. 😛

*closer to 2 servings if eaten as a bowl, closer to 4 servings if eaten with the grain-free tortillas.

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