Tex-Mex Breakfast Tacos Recipe

Start your day off right with sausage, potatoes, eggs and cheese in a hard or soft shell.
  • Ready in: 20 minutes
  • Prep time: 2 minutes
  • Chill/Cook time: 18 minutes
  • By:
  • Servings: 6

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  • 8 ounces ground turkey breakfast sausage
  • 2½ cups frozen Potatoes O'Brien
  • 9 large eggs, beaten
  • 1 cup shredded colby-jack cheese
  • 10 stuffing hard taco shells (such as Stand 'n Stuff™) or 10 (6-inch) flour tortillas, warmed
  • Taco toppings such as picante sauce, sour cream, chopped tomatoes, chopped avocados, sliced green onions

cooking methods

  • Stovetop


  1. In large skillet over medium-high heat, cook and crumble turkey sausage until no longer pink, about 6-8 minutes; drain off liquid.
  2. Add potatoes and Mom's Favorite Taco Seasoning to skillet with sausage; sauté 6-8 minutes.
  3. Reduce heat to medium. Add beaten eggs; stir, slowly and continuously, with a rubber spatula until set, about 2-3 minutes (do not overcook). Remove from heat; stir in cheese.
  4. Serve eggs in warmed taco shells. Garnish with desired toppings.
Makes 6 servings.

Serve with fresh fruit.

Variations: Can be served in larger flour tortillas to create breakfast burritos or for reduced carbs, serve as a breakfast bowl.

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