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Opa’s Smoked Meats • Small Batch. Craft Made. Texas-German tradition — since 1947
Opa's Smoked Sausage Breakfast Tacos
Opa's Smoked Sausage Breakfast Tacos
Opa's Smoked Meats
4
10 minutes
10 minutes
Tex-Mex
Breakfast
Easy
Texas breakfast
Twenty minutes and you're eating a proper Texas breakfast. Opa's Smoked Sausage — already fully cooked — gets a quick sear in the skillet, then joins scrambled eggs, shredded cheese, and a spoonful of Opa's Peach Salsa in a warm flour tortilla. The sausage does the heavy lifting. The peach salsa does the brightening. Together they come together faster than the drive-through and taste like they belong in a different conversation entirely.
Ingredients
- 1 package Opa's Country Blend or Jalapeño Cheddar Smoked Sausage, sliced into 1/4-inch rounds
- 8 small flour tortillas
- 6 large eggs
- 1 tbsp butter
- 1/2 cup shredded cheddar or Monterey Jack cheese
- Opa's Peach Salsa, for serving
- Salt and black pepper to taste
- Optional toppings: sliced avocado, pickled jalapeños, fresh cilantro, sour cream, hot sauce
Directions
- Sear the sausage. Heat a large skillet over medium heat. Add the sliced sausage rounds and brown 3-4 minutes, turning once, until the edges are golden and slightly crisp. Transfer to a plate. Leave the drippings in the pan.
- Scramble the eggs. Reduce the heat to medium-low. Melt the butter in the same skillet, then crack in the eggs and season with salt and pepper. Pull the curds from the edges toward the center with a spatula as they set. Pull the eggs off the heat while they're still slightly wet — they'll finish on the residual heat. Overcooked scrambled eggs are the fastest way to ruin a good taco.
- Warm the tortillas. Heat each tortilla directly over a gas flame for a few seconds per side until the edges just start to char, or warm them in a dry skillet for about 30 seconds each. You want pliable, with a little color — not stiff.
- Build. Lay the warm tortillas open. Spoon scrambled eggs down the center of each. Top with seared sausage rounds and shredded cheese. Add a generous spoonful of Opa's Peach Salsa — the sweetness and brightness against the smoke and eggs is what makes the taco work. Add avocado, cilantro, or whatever else you want.
- Serve. Immediately. Breakfast tacos don't wait.
Frequently Asked Questions
Is Opa's smoked sausage already cooked?
Yes. Every Opa's smoked sausage is fully cooked, so you're browning it for color and heating it through, not cooking it.Which sausage should I use?
Country Blend has no heat for the whole table. Jalapeño Cheddar brings medium heat.Can I make these ahead?
Brown the sausage ahead, but scramble the eggs right before serving.