Opa's Smoked Sausage Breakfast Tacos

Opa's Smoked Sausage Breakfast Tacos

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.

Author

Opa's Smoked Meats

Prep Time

10 minutes

Cook Time

10 minutes

Servings

4

Category

Breakfast

Cuisine

Tex-Mex

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

1. Sear the sausage. Heat a large skillet over medium heat. Add the sliced sausage rounds and cook 3-4 minutes, turning once, until the edges are golden and slightly crisp. Transfer to a plate. Leave the drippings in the pan.
2. 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.
3. 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.
4. 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.
5. Serve. Immediately. Breakfast tacos don't wait.