Breakfast Tacos

Most of you reading this are like “What?! Robin, we live in Texas.  We eat breakfast tacos on the reg!”  I know, but South Africa really needs to get in on this game.  Since I am only supposed to eat lean protein, I have cooked with chicken sausage for breakfast on the weekends.  Sausage in general really isn’t good for any diet, but sometimes you just need a taco, so that’s what I made!  You can use any kind of breakfast meat you want.  In America you have a lot different types and flavors of breakfast sausages, so use whatever you like, even bacon or turkey bacon!  Here are the ingredients I used:


First, I cooked the sausage.  They don’t sell sausage here the same way they do in America.  If you want crumbled sausage, you’d have to cut the meat out of the casing.  I have done that once, but found it less tedious to cook it with the casing on, then chop it up later.  So, I cooked the sausages 3-4 min on each side.  They weren’t completely cooked through, but I cooked them a bit longer later.


After I cooked them a bit in the casings, I removed them from the heat and sliced them on a cutting board.


I then returned them to the pan and hit them with some Tony’s!  I put that on everything, so don’t be surprised when you see it in a lot of my recipes.


I cooked them here for about 3-4 minutes until they were cooked and browned.  Then I put them back on the cutting board and ran my knife through them a few times to chop them into smaller pieces.

That's Barney to the left, hoping something is going to fall...

That’s Barney to the left, hoping something is going to fall…

Now it’s time for the eggs.  I put the eggs in a small bowl, added a tablespoon of milk and beat with a fork until there was a consistent pale yellow color.


Then I poured them into the same pan the chicken sausage was cooked in and scrambled them on medium low heat.  We are just scrambling the eggs here, people, nothing special.  Except the Tony’s, of course.


Once the eggs were almost done cooking, I added the sausage back to the pan and sprinkled with a little bit of shredded cheddar cheese.  I let that mixture just sit there for about 2-3 minutes for the eggs to finish cooking and the cheese to melt.


Now, if I was making this just for myself, I would add some diced, cooked sweet potato and eat it like a breakfast hash.  Jamie doesn’t like sweet potato, so we opted to make a taco instead.  We spooned this into a multi-seed tortilla, topped it with some salsa and had ourselves a nice little breakfast!  You could also add some kale or spinach and make yourself some green eggs!  Feel free to add whatever other additions you like!


Here is the recipe:

**There’s only 2 of us in our house, so this recipe measures for 2 people.  Adjust your ingredients and measurements to suit your family.

  • 3-4 eggs
  • 4 chicken bangers (sausage links)
  • 1 tablespoon milk
  • 3 teaspoons cajun seasoning, like Tony’s, divided
  • 2-3 tablespoons shredded cheddar
  • wholewheat or multi-seed tortillas

Heat a saute pan over medium high heat and cook the chicken sausages 3-4 minutes on each side.  Remove from heat and slice on a cutting board.  Return to pan, sprinkle with 1.5 teaspoons of seasoning, and let finish cooking for 3-4 minutes until they are cooked through and browned.  Return to cutting board and chop into small pieces.  Set aside.

Break the eggs into a bowl and add 1 tablespoon of milk.  Beat until the eggs are combined and are a consistent pale yellow color.  Pour the eggs into the same pan used for the sausage and cook over medium low heat.  Sprinkle with the remaining 1.5 teaspoons of seasoning.  Using a spatula, constantly move the eggs about the pan so they don’t stick to the bottom, creating the scrambled eggs.  When the eggs are still a bit wet and almost done cooking, add the chopped, cooked sausage to the pan and stir together.  Sprinkle with cheese and let cook for an additional 2-3 minutes.  Remove from heat.

Spoon into a tortilla and top with your favorite toppings.  Enjoy!