Quick ’N’ Easy Sausage Breakfast Tacos
Quick ’N’ Easy Sausage Breakfast Tacos
Tacos are one of our love languages, and we believe there’s no time of day that a taco won’t improve. Enter breakfast tacos. These are surprisingly quick and easy to make and hit the spot when you can’t find any taco trucks near you in the morning. We think they’re the perfect option to whip up for yourself before heading out for the day. Not to mention that the cassava flour tortillas are the best gluten-free tortillas we’ve ever eaten—you won’t miss wheat tortillas. We hope these fuel your mornings just as well as they’ve fueled ours!
Ingrediënten
yield: 2 tacos
tortillas
- 1 cup 133 g cassava flour
- ½ tsp fine sea salt
- 3 tbsp 36 g organic vegetable shortening
- ½ cup 120 ml plus 2 tbsp (30 ml) warm water
filling
- 1 tsp avocado oil or melted ghee
- ½ cup 69 g crumbled cooked sausage
- 2 large eggs
- ½ tsp ground cumin
- ½ tsp chipotle chili powder
- â…› tsp fine sea salt
toppings
- Garlic-Dill Pickled Onions
- Avocado sliced ¼” (6 mm) thick
- Chipotle-Tomatillo Salsa
- 2 tsp 1 g roughly chopped fresh cilantro (optional)
Instructies
- To make the tortillas, combine the cassava flour, salt and shortening in a medium bowl.
- Work all the ingredients together with your fingertips until you have a crumbly mixture.
- Add the water and stir the dough mixture with a wooden spoon until it comes together in a ball.
- Divide the dough into eight balls and you will have the perfect tortillas for soft tacos; or divide the dough into twelve balls for smaller street tacos.
- You will need only 2 tortillas for this recipe, but now you have plenty of extra tortillas for all of your other taco endeavors.
- Take 1 dough ball and knead it between your hands, then place it between two pieces of 8 x 8–inch (20 x 20–cm) parchment paper.
- Flatten the dough ball with a tortilla press, roll it out with a rolling pin or flatten it with a small baking sheet.
- In a dry medium cast-iron skillet over medium-high heat, cook the tortilla for 1 to 3 minutes, until bubbles start to form.
- Flip it over and do the same for the other side.
- Remove the tortilla from the skillet and place it on a paper towel.
- Repeat this step with the remaining dough balls.
- You can stack the hot tortillas on top of each other or allow them to cool before stacking them.
- The tortillas will be stiff after they come off the heat, but they will soften up as they cool.
- Store any unused tortillas in an airtight bag in the refrigerator for up to 5 days.
- To make the filling, heat a medium cast-iron skillet over medium heat and add the avocado oil.
- Add the sausage and cook it for 3 to 4 minutes, stirring it occasionally, until it is warmed through and slightly crispy.
- While the sausage is browning, crack the eggs into a small bowl.
- Add the cumin, chipotle chili powder and salt, then whisk the ingredients together.
- Once the sausage has warmed and browned, add the eggs over the sausage and let them cook until they reach your desired doneness.
- Try not to agitate the eggs too much, as they’re more likely to stick to the skillet that way.
- Once the eggs are done to your liking, divide the filling between two of the tortillas.
- We suggest topping the tacos with our Garlic-Dill Pickled Onions, avocado, our Chipotle-Tomatillo Salsa and cilantro (if using).
- These tacos are very versatile, so feel free to add leftover potatoes, cheese if you tolerate it or anything else that sounds good.
- It’s pretty hard to mess up a breakfast taco, and we think these are sure to hit the spot.
