At least once a week we do Brinner–you know, breakfast for dinner. It’s always waffles, pancakes or something along those lines. In an effort to switch it up, but still keep the same traditional breakfast ingredients we made BREAKFAST TACOS.
There are two things I’m on “food probation” from: Chinese take-out and going out for breakfast. Ricky thinks I just waste money when we go to restaurants and order those things. In my defense, I love breakfast, but I always order the wrong thing when we go out. I would much rather cook it at home in my slippers and pajamas. Ahh, the curse of being a half-way decent cook–and cheap!
This recipe came about on a fluke last Taco Tuesday. I was planning on our typical turkey tacos, when Olivia asked me for Brinner instead. When she looks up at you with her huge brown eyes, it’s hard to resist. I had breakfast sausage already thawed, so I figured I might as well go for it!
Like most of my recipes, these tacos are super adaptable to what you have on hand. Use turkey sausage, chorizo or just bacon. There are so many tasty varieties of chicken sausage that would be fab, too–especially the apple variety. Different cheese can be swapped out and you can load the eggs with veggies–mushrooms or tomatoes would be great! I topped mine with salsa and hot sauce, the girls just wanted avocado.
I happened to find 4-inch mini flour tortillas at Target on markdown and they’ve been great. They’re perfect for tiny kid hands. Be sure to look for them right by the other tortillas. Toasted corn tortillas would be amazing too. Not in the mood for tacos? Bake the mixture in muffin tins when you add the egg in!
- 1.5 cups Frozen Hash Browns
- 1 Tablespoon canola oil
- 1 pound Breakfast Sausage (tube or bulk)
- 1/2 cup onion , finely diced
- 1/2 cup red pepper , diced
- 8 Eggs , whisked
- 1/2 cup Cheddar-Jack Cheese
- 1 teaspoon garlic powder
- Salt & Pepper , to taste
- Soft Taco Shells- corn or flour. We used mini sized from Target
- Toppings: salsa , avocado, hot sauce, green onions
In a large pan, heat oil over medium-high heat. Add sausage and brown, crumbling with a flat spatula to break up meat.
Once sausage is almost fully cooked, add hash-brown, onions and red pepper.
Press down to get the potatoes brown and veggies will soften. Cook for 8-10 minutes, until hash-browns are crispy.
Season with garlic powder and salt & pepper, to taste
Slowly pour eggs into the pan and reduce heat to medium. Scramble the mixture with a spoon.
Once eggs are nearly cooked, sprinkle with cheese.
Serve in a warm tortilla and top with favorite taco toppers!
Needless to say, the girls were pleased with their Brinner Tacos and I was happy because dinner hit the table in record time. Serve with yogurt, fruit and you’re good to go!
What are your Brinner favorites?