Taste the Air-Chilled Difference®

Breakfast Tacos

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Breakfast Tacos

Serves 6

  • 1 jalapeño, seeded and diced small
  • 1 shallot, diced small
  • 2 avocados, diced
  • Juice of 1 lime
  • 8 ounces cherry tomatoes, quartered
  • 1 bunch fresh cilantro, chopped (plus more for serving)
  • 1 package Smart Chicken organic breakfast maple sausages, diced
  • 2 tablespoons butter
  • 6 eggs
  • 1 tablespoons heavy cream
  • 12 flour or corn tortillas
  • Salt and pepper to taste

In a mixing bowl, combine the jalapeño, shallot, avocados, lime juice, tomatoes, and cilantro. Season with salt and pepper, mix well, and set aside. Whisk the eggs with cream and set aside. To a large well-seasoned cast iron or non-stick skillet, add the butter and sausage and cook until the sausage starts to brown. Add the eggs and cook until done. Toast the tortillas and assemble the tacos with egg and sausage, adding the tomato-avocado salsa. Top with fresh cilantro and serve immediately.

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