Gloria Duggan, the creative force behind the blog, knows how to create delicious meals on the grill. Here she shares her recipe for sausage and egg breakfast tacos!
There’s just something about cooking your breakfast outside, using a cast-iron skillet. I’m may not be into camping, but I am into outdoor cooking.
One of my favourite dishes for outdoor cooking is this Sausage and Egg Breakfast Tacos recipe. It’s perfect because it’s all done in one pan. And what makes it delicious is the light grilling of the tortilla shells over the grates to create a slight crispness. Fill the shells with the sausage and egg mixture, then pile on the toppings.
There are lots of variations to this recipe and you can make your tacos different every time. The fun part? You don’t have to make them for breakfast. Why not serve egg tacos as ‘breakfast for dinner’ as a fun weekday meal.
P.S. My husband said these were the best breakfast tacos ever!
1 pound of fresh sausage meat (removed from casing)
1/4 cup diced onion
1/2 cup diced pepper (your choice of colour)
12 eggs (beaten)
8 tortilla shells (8” size, white or wholewheat)
Salt and pepper (for seasoning)
Thinly sliced spinach
Remove from heat and keep warm until tortillas are ready.
Garnish with your desired toppings!
Use any variety of sausage meat you like. Chicken, pork, lamb, hot italian, mild italian… whatever your preference! I used Maple Chipotle-flavoured sausages and they were fantastic. Any flavour of shredded cheese will work here. You can even use feta. For this recipe I used Tex-Mex. For some added spice, try things like Sriracha sauce, hot ketchup, hot sauce or a variety of salsas. If you want to add more onions and pepper to the mixture, go ahead. I used spinach, but feel free to use lettuce, kale or even arugula, if you prefer.
This recipe was cooked all in one pan. You can cook the eggs and meat separately if you like.