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Breakfast Tacos

So the other day (in Texas lingo that’s anytime in the past), Kerry shared that Bear Claws are her favorite thing that she can’t seem to find around her. Mine is breakfast tacos or breakfast burritos.

When I was going to college in West Texas, there were several places that make excellent breakfast burritos. One summer, I took a Spanish class and we met every Friday at one of the places (we alternated between them) for breakfast burritos and they were sooooo good! Each places was a little different but each was delicious and just talking about it makes me want to hop in my car and drive across state.

So now that we live in a little town in East Texas, I haven’t found a place that serves great breakfast burritos or tacos but honestly with four little kids, I haven’t really had the chance to even see if there are places around here that even sell them. So I figured I better learn to make them myself.

I’ve always been a fan of potatoes in my breakfast burritos so I had to include them and I also wanted a sauce to add some flavor. I thought these turned out great and honestly every time I’ve made them, I’ve devoured them.

Breakfast Tacos:
2 medium potatoes diced in small bite size pieces (or 2 c. southern style hash browns)

8 eggs
1 Tbsp butter
8-10 tortillas (I used fajita size)
1 pound sausage/bacon (or turkey sausage)
1/2 shredded cheddar (or mexican blend) cheese
avocados, salsa, sour cream, onions, bell peppers to top (optional)
2 Tbsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1 Tbsp flour
1 8 oz can tomato Sauce
1/2 cup water
Dash Tabasco (or other pepper sauce)
Combine all the dry ingredients in the sauce recipe in a small bowl. Add tomato sauce and water and dry ingredient mixture in a skillet over med-high heat. Heat until sauce is thick, this only takes a few minutes. Add potatoes and bring to boil. Cover and reduce heat to low. Simmer for about 20 minutes until potatoes are tender stirring even 5-10 minutes so the potatoes don’t stick. (The southern style hash browns only take about 15 minutes.)
After potatoes have cooked for about 10 minutes. Cook sausage in another skillet. (I just broke the sausage up as I cooked it but you could use links and just cut them up afterwards.) When sausage is done place on a plate covered with paper towel.  I stuck mine in the microwave to help keep it warm.  (If you don’t want to use every pan you own, rinse and dry this one and you can use it for the tortillas).
When the potatoes have about 5 minutes left, scramble your eggs and cook with the butter in a skillet. Spray the sausage skillet (or another skillet) with cooking spray and warm tortilla a few minutes on each side over medium heat.

When everything is done you can assemble your tacos. Add potatoes, sausage, eggs and sprinkle with cheese and any additional topping you might want.  If you have little kids, you may want to use burrito size tortillas so you can wrap them up. (I did this with my fajita size ones but it was a little difficult). And enjoy!We ate these for dinner, since I’m a lazy breakfast maker and I love breakfast for dinner, but they would be great for actual breakfast too.

For a printable recipe and nutritional info click

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Things I Love about Texas - Coffee With Us 3

Thursday 24th of April 2014

[…] Breakfast Tacos […]

Linda Whitehead Moore

Saturday 14th of December 2013

Thanks for linking to Saturday Dishes. I'll be following you as we hand off SD to you.

Linda @ Tumbleweed Contessa

Breakfast Bites - 4 Ways - Coffee With Us 3

Saturday 5th of October 2013

[…] breakfast maker, hard was not was I was looking for. (And that would be why I only make my Breakfast Tacos for dinner even though they are easy.) While cleaning up the mess, I thought I should have […]

Pepperoni & Chicken Stromboli - Coffee With Us 3

Tuesday 24th of September 2013

[…] me a stack of recipes from magazines or her collection to try. (Remember, I mentioned in my Breakfast Tacos post that “the other day” in Texas means anytime in the past!) One of the recipes, […]

Lucy T

Monday 1st of April 2013

Thanks Kathy and Heather!