Southwest Breakfast Tacos are one of my all-time favorite weekend brunch ideas.
These tacos are incredibly easy and SO delicious.
Great for a brunch with friends, easy breakfast for the morning after kids sleepovers, or just a quick and delicious meal for yourself.
My favorite way to serve these is to set out the skillet full of sausage, veggies, and scrambled eggs, tortillas, cheese, hot sauce, and cilantro, and let everyone make their own tacos.
What could be easier?
I’m already looking forward to serving this for gameday brunches in the fall. This will for sure be a hit!
If you’re serving these for a 21+ crowd, these would pair wonderfully with my Grapefruit Infused Tequila Old Fashioned recipe. Who doesn’t love a boozy brunch?
Plan these for an upcoming weekend soon – your family and friends will thank you!
Southwest Breakfast Tacos Ingredients
- 2 tsp olive oil
- 1 pepper, diced
- 1 jalapeño, diced
- 1/2 lb ground sausage
- 1 can diced tomatoes with chiles
- 1/4 tsp each of chili powder, onion powder, and paprika
- pinch salt and pepper
- 6 eggs
- corn tortillas, for serving
- hot sauce, for serving
- cilantro, for serving
- shredded cheddar cheese, for serving
Heat olive oil on medium heat in a large skillet.
Add diced pepper and jalapeño to the pan. Sauté for 3 minutes, or until soft.
Add sausage, diced tomatoes, chili powder, onion powder, paprika, and a pinch of salt and pepper to the pan. Break down the sausage and mix well. Cook for 5-8 minutes on medium heat, or until the sausage is fully cooked through.
In a large mixing bowl, crack and beat eggs well and set aside.
After sausage is cooked, blot any excess grease from the pan if desired.
Move sausage and veggie mixture to one side of the skillet.
Add beaten eggs to the other side of the pan and scramble over low heat for 3 minutes, or until eggs are done to your liking.
Combine eggs, sausage, and vegetables. Serve mixture on your favorite tortillas. Top with cheese, hot sauce, and cilantro. Enjoy!