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Chicken Sausage Breakfast Tacos

Chicken Sausage Breakfast Tacos

Prep time 15 minutes
Cook time 10 minutes
Ready in 25 minutes
Makes 6 side servings


  • 1 tablespoon extra virgin olive oil
  • 2 links mild or spicy Italian chicken sausage, diced
  • 1 small yellow onion, finely chopped
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 8 large eggs, beaten with a pinch of salt
  • 8 corn tortillas

For serving

  • 1 cup grape or cherry tomatoes, sliced into rounds
  • 1 avocado, sliced or diced
  • Fresh cilantro leaves
  • Hot sauce of your choice


1. In a large bowl, whisk the eggs.
2. Heat the olive oil in a large nonstick skillet over medium heat. When the oil is hot and shimmering, add the chicken sausage and onion to the pan and cook for about 5 minutes, or until the onions are translucent and the sausage is lightly browned. Add the chili powder and cumin and cook for 1 minute, just to toast the spices. Transfer to a bowl.
3. Wipe out the skillet and return it to the stove over medium heat. Pour in the eggs, and cook, stirring in large sweeping motions, until the eggs are just set (about 2 minutes). Immediately transfer to a plate.
4. Warm the tortillas. You can either wrap 4 tortillas at a time in a damp paper towel and microwave in 15-second increments until warmed through, or heat each tortilla right on your stovetop burner for 5 to 10 seconds per side.
5. Assemble your tacos! Each tortilla gets a scrambled egg topped with a heaping tablespoon of the sausage and onion mixture. Garnish with tomatoes, avocado, cilantro and hot sauce.


1. If your skillet is not a true nonstick, add a little bit of olive oil or butter to the pan before scrambling the eggs.
2. Feel free to substitute your favorite salsa for the sliced tomatoes and cilantro.
Recipe by Serena Wolf of