Smashed Sausage Breakfast Tacos

These Smashed Sausage Breakfast Tacos have been the MVP of my mornings lately. They’re fast, flavourful, and loaded with protein to keep me fuelled for a big training session ahead.

These tacos bring together crispy sausage, guacamole and eggs, all tucked into a warm tortilla. Whether it’s for a busy weekday morning, a weekend brunch or taco night, they deliver bold flavours in every handheld bite. Opt for quality sausages and fresh toppings to take them to the next level.

What goes in my Smashed Breakfast Tacos

Sausages: When you remove the casing from sausages, you get a whole new level of flavour. I like to use pork sausages for their rich taste, but if you’re like a bit of heat, chorizo is a great option.

Tortillas: Mini or medium-sized tortillas are key. They’re crisp and can handle all the ingredients without falling apart.

Scrambled Eggs: Creamy scrambled eggs balance out the crispy sausage and are a good source of protein, helping you feel full and energised.

Guacamole: Every taco needs avocado. I like to mash it up with chopped red onion, parsley, a drizzle of olive oil, and salt and pepper.

Mushrooms: They bring a nice depth that pairs nicely with the sausage and eggs.

Feta: The finishing touch that elevates everything.

Variations

Vegetarian: Ditch the sausage and go for smashed black beans or crispy tofu. Keep the scrambled eggs and guacamole as is for the perfect balance of flavour and texture.

Protein Powerhouse: Keep those creamy scrambled eggs, but boost your protein game by adding chicken or turkey mince.

Macro Breakdown (1 Smashed Sausage Breakfast Taco)

Calories: 675.5

Protein: 32.5g

Fat: 51.4g

Carbs: 19.7g

These calculations are approximate and may vary based on the specific brands and types of ingredients used (e.g., sausage variety or tortilla size).

Smashed Sausage Breakfast Tacos

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• 6 sausages, casings removed (I used pork, but any variety works)

• 4 mini or medium size tortillas

• 4 eggs

• 200g mushrooms, sliced

• 100g feta, crumbled

• Salt & pepper

• Guacamole:

• 1 ripe avocado

• 1/2 small red onion, finely chopped

• 1 tbsp olive oil

• 2 tbsp lime juice

• 2 tbsp fresh parsley or coriander, finely chopped

• Salt and pepper to taste

Directions

• Whisk the eggs in a bowl, seasoning with a pinch of salt and pepper.
  
• Heat a nonstick pan over low heat and pour in the eggs. Let them sit for about 30 seconds.
  Gently push the edges of the eggs inward with a spatula, rotating the pan to allow the uncooked egg to fill the gaps. Once the eggs are mostly cooked, turn off the heat and let the residual warmth finish cooking them. Remove and set aside.
• In the same pan, add a little oil and cook the mushrooms until they soften and get a bit of colour, about 5 minutes.
• Lay your tortillas flat and place 1 ½ sausages in the centre of each. Use your fingers or a spatula to press the sausage evenly, covering the surface of the tortilla.
• Heat a pan over medium heat and place the tortillas sausage-side down. Cook for 3–4 minutes until the sausage crisps up. Flip the tortillas and cook the other side until crispy.
• Mash the avocado in a bowl. Add the parsley, olive oil, red onion, salt, and pepper. Mix until smooth and well combined.
• Spread a layer of guacamole over the sausage side of the tortilla. Top with scrambled eggs and cooked mushrooms. Finish by sprinkling crumbled feta on top. Serve and enjoy