Ingredients for Brunch Egg And Sausage Soft Tacos
- 6 large eggs
- 1-2 jalapeños, finely minced (adjust to taste)
- 1/4 cup chopped green onions
- 1/4 cup heavy whipping cream
- Salt
- Black Pepper
- 2 tablespoons butter
- 4 ounces cream cheese, cut into small cubes (keep cold)
- Flour Tortillas
- Old Cheddar Cheese
- Pork Sausage
- Sour cream, for serving
- Salsa, for serving
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How to Make Brunch Egg And Sausage Soft Tacos
- Cook the sausage meat and green onions in a large skillet over medium heat until browned, about 8-10 minutes. Break up the sausage as it cooks.
- Drain off any excess grease and transfer the sausage mixture to a bowl. Set aside.
- In a medium bowl, whisk together the eggs, minced jalapeño, heavy cream, salt, and pepper.
- Melt the butter in the same skillet over medium heat.
- Pour in the egg mixture. Cook, without stirring, until the edges begin to set.
- Sprinkle the cold cream cheese cubes evenly over the eggs.
- Using a spatula, gently lift the edges of the eggs, allowing the uncooked egg to flow underneath. Continue cooking until the eggs are set but still slightly moist.
- Divide the shredded cheddar cheese in half. Sprinkle half of the cheese onto each tortilla.
- Divide the egg mixture and cooked sausage evenly among the tortillas. Top with the remaining cheese.
- Fold the tortillas in half or roll them up.
- (Optional) Place the tacos on a baking sheet, loosely cover with foil, and warm in a 350°F (175°C) oven for a few minutes to melt the cheese further and warm the tortillas.
- Serve immediately with sour cream and salsa.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
10g
Fat
163g
Carbs
10g
