Crispy baked breakfast tacos are a delicious, satisfying way to start the day.
We are big fans of spicy Mexican-inspired flavors anytime, including breakfast. For years, I have made these savory and spicy skillets, bowls, and casseroles. The idea of enjoying tacos for breakfast on a Saturday morning sounded like a perfect idea.
I like easy recipes all the time, but especially for breakfast. Who wants complicated steps when you are just looking forward to your first meal of the day? These tacos have a lot of different ingredients: meat, beans, veggies, eggs, and cheese. But none of it is complicated.
Elements
Turkey Sausage: Use either bulk sausage or sausage links. I have made this recipe with chorizo turkey sausage which is spicy and delicious. Most recently, I used diced-up sausage links.
Black beans: These tasty beans make the tacos even more satisfying and filling.
Olive Oil: I used olive oil to sauté the vegetables.
Onion, Pepper, Zucchini: I love the combination of onions, peppers, and zucchini in or alongside many of our Mexican and Tex-Mex dinners. You could also use jalapeño or any other type of pepper if you want to amp up the spice.
Spices: If you are using chorizo sausage you can likely omit the spices. If you are using plain turkey sausage or links, you may want to add spices depending on how flavored you would like the tacos. I added some cumin, chili powder, and chipotle powder when I used sausage links.
Butter: A little butter makes the scrambled eggs richer and more wonderful.
Eggs: This is breakfast, after all, we need some eggs! Eggs are one of my favorite parts of any savory breakfast.
Corn Tortillas: The crispy corn tortillas are wonderful with cheese and eggs.
Mexican Cheese: I use a packaged, shredded Mexican cheese blend.
Avocado: Creamy avocado is a great addition to the tacos. Guacamole would also be wonderful. I use half an avocado for four tacos. This is my favorite way to preserve the other half of an avocado for future use.
Cilantro: Adds great color and flavor.
Salsa: Salsa is a nice finishing touch of fresh flavor for your breakfast tacos.
Preparation
Preheat your oven.
This recipe uses two to three skillets to prepare the ingredients. In addition, a griddle or large cast iron frying pan is used to crisp the tortillas before baking.
Brown the turkey sausage in one of the skillets. Add black beans to the same skillet. As the sausage cooks the beans will heat up and soften.
The onions, peppers, and zucchini go in the second skillet. Add the optional spices at this time if you are using them.
As the turkey and veggies are cooking, prep the corn tortillas. My cooktop has a center griddle that I use to crisp the shells. You can also use a dry cast iron or steel skillet. Heat for 3-4 minutes on each side. Spritz with a little oil if desired to help them crisp and brown slightly.
Finally, scramble the eggs. Empty the vegetables into a small bowl and add butter to the now-empty skillet. Whisk the eggs in a bowl and pour into the skillet. Scramble for about 4 minutes until the eggs are just barely set.
Arrange your tacos in a baking dish. I place the tortilla shells down, then layer them with turkey, veggies, and scrambled eggs. Sprinkle with cheese. Bake for 10 minutes.
Top your crispy baked breakfast tacos with sliced avocado, chopped cilantro, and salsa. Enjoy!
Crispy Baked Breakfast Tacos
Ingredients
- ¼ pound turkey sausage
- ½ cup black beans
- 2 tsp olive oil
- ½ cup onion diced
- ½ cup ripe bell pepper diced
- ½ cup zucchini diced
- 1 tsp chili powder, cumin, cayenne pepper a combination or any of the three -optional
- 2 tsp butter
- 3 eggs whisked
- 4 corn tortillas heated and slightly browned.
- Mexican cheese shredded
- ½ avocado sliced
- 2 Tbsp Cilantro chopped
- Salsa
Instructions
- Preheat oven to 400° F.
- Add turkey sausage and black beans to a small skillet. Stir occasionally as the turkey cooks and the beans soften and break down.
- While the turkey is cooking, prep the veggies. Heat olive oil to a second skillet and add onion, bell pepper, and zucchini. If you would like more Mexican seasoning, add the spices. Sauté the vegetables until softened.
- To heat the corn tortillas, add them to a hot, dry skillet in single layer. Heat on each side for 3-4 minutes.
- Once the turkey and veggies are cooked, prep the eggs. I used to skillet the veggies were in to prep the eggs. Add butter to the skillet then pour in the whisked eggs. Cook, stirring occasionally for about 4-5 minutes until the eggs are barely set.
- Arrange the corn tortillas in a baking dish. Divide the turkey sausage, beans, vegetables, and scrambled eggs evenly between the four corn tortillas. Sprinkle with shredded cheese.
- Bake for 10 minutes. Top with avocado, cilantro, and salsa.