Looking to elevate your breakfast game? These Smashed Sausage Breakfast Tacos are the ultimate morning treat - crispy, hearty, and packed with flavors that will energize your day. Perfect for a cozy brunch or a quick weekday breakfast, these tacos combine the savory goodness of sausage and bacon with creamy avocado and fluffy scrambled eggs. Try these with either store bought or my easy homemade mini tortillas for the perfect hearty breakfast.
Smashed sausage breakfast tacos are a fusion of crispy sausage, creamy avocado, and fluffy eggs, all wrapped in a tortilla. Inspired by classic breakfast favorites, these tacos are designed for versatility and quick assembly. Perfect for a weekend brunch, busy mornings or even taco Tuesday or taco night, they pack bold flavors into a handheld delight. Use premium sausages and fresh toppings to make each bite unforgettable.
Try making these delicious sausage tacos with my healthy homemade mini tortillas for a fresher taste. Other delicious breakfast recipes of mine include my potato breakfast sandwiches and my sausage english breakfast muffins.
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Ingredients
Sausages - By removing the sausage casing, you’re left with a flavorful, versatile filling that smashes beautifully onto tortillas. I used honey mustard sausages because I love the subtle sweetness balanced with tangy mustard. Feel free to experiment with your favorite sausages, spicy, smoky, or herby all work well.
Mini Tortillas - These are the perfect base for your smashed sausage breakfast tacos. Their size ensures a crispy texture while keeping everything handheld and easy to eat.
Eggs - Scrambled eggs bring a soft, creamy contrast to the crispy sausage layer. Sieving the eggs before cooking creates a silky texture, and I always add a sprinkle of chives for a fresh, delicate flavor.
Bacon Rashers - The salty, crispy bacon adds an irresistible crunch and balances the richness of the eggs and avocado. Cutting them in half ensures even distribution across the tacos.
Avocado - Creamy avocado acts as a buttery base, tying all the components together. I like to smash it for an easy spread that also provides a satisfying texture.
Sriracha - A drizzle of sriracha gives these tacos a spicy kick, perfectly complementing the savory sausage and bacon. It’s optional but highly recommended for a burst of heat.
Chopped Chives - These add a pop of green and a subtle onion-like flavor that makes the scrambled eggs feel extra special.
See recipe card for quantities.
Instructions
For the Bacon
I like to add the bacon to the oven while the rest of my ingredients are being prepared and cooked. Set your oven to 200°C (400°F) and line a baking sheet with parchment paper or foil for easy cleanup. Arrange the rashers in a single layer on the baking sheet, making sure they don’t overlap. Bake for 15–20 minutes, depending on your desired level of crispiness.
For the Scrambled Eggs
- Step 1: Start by whisking your eggs thoroughly, then optionally pass them through a sieve. Sieving eliminates any stringy bits, resulting in the creamiest scrambled eggs—my go-to trick for perfectly smooth eggs.
- Step 2: Season the eggs with a pinch of salt and pepper.
- Step 3: pour them into a preheated nonstick pan on low heat. Let them sit for about 30 seconds before gently pushing the edges inward with a spatula, rotating the pan to allow the uncooked egg to fill the gaps.
- Step 4: Turn off the heat and let residual warmth finish cooking the eggs while you cook the tacos. Sprinkle with chopped chives for a fresh, aromatic touch. Use roughly half of the eggs for each taco.
For the Tacos
- Step 1: Take your tortillas and place a sausage (casing removed) in the center of each. Using your fingers, a spoon or spatula, press the sausage down evenly to cover the tortilla surface. This creates a crispy, flavorful base for your smashed sausage breakfast tacos.
- Step 2: Heat a tablespoon of oil in a pan over medium-high heat. Place the tortillas sausage-side down and cook for 3–4 minutes, allowing the sausage to crisp up beautifully. Flip the tacos, add 2–3 tablespoons of water, and cover the pan with a lid to steam for about a minute. This step ensures the sausage cooks through completely (a trick I love for extra reassurance). Remove the lid and cook for another 1–2 minutes until the bottom crisps up again.
5: Step 5: Spread smashed avocado over the crispy sausage layer. Top with your fluffy scrambled eggs and two bacon halves.Finish with a drizzle of sriracha for a spicy kick that ties all the flavors together.
Hint: Low and slow is the key to fluffy scrambled eggs; avoid high heat to prevent overcooking and steaming the sausage briefly (with water and a lid) ensures it cooks through without drying out.
Substitutions
Sausages - Swap the sausages for spicy chorizo for a bold kick, or use plant-based sausage for a vegetarian option.
Mini Tortillas - Try making my Homemade Mini Tortillas or replace mini tortillas with large tortillas folded in half or crispy taco shells for extra crunch.
Eggs - Use egg whites for a lighter version or tofu scramble as a vegan alternative to eggs.
Bacon Rashers - Opt for turkey bacon or smoked tempeh strips for a leaner or plant-based version of bacon rashers.
Avocado - Replace avocado with guacamole for convenience or hummus for a nutty twist.
Sriracha - Use chipotle mayo for a smoky flavor or harissa paste as a spicier alternative to sriracha
Chopped Chives - Substitute chives with spring onion greens or parsley for a similar fresh touch.
Variations
Vegetarian Style - Swap the sausage for smashed spiced black beans or crispy tofu. Use veggie bacon for added crunch and keep the scrambled eggs and avocado as-is.
Spicy Kick - Use chorizo sausage, sprinkle chili flakes into the scrambled eggs, and top with jalapeños or spicy salsa for extra heat.
Cheesy Deluxe - Add a layer of melted cheddar or pepper jack cheese on the sausage before flipping. Garnish with a dollop of sour cream.
Equipment
Sieve
Storage
If you’re making smashed sausage breakfast tacos ahead of time or saving leftovers, proper storage is key. For best results, reheat tacos in a preheated oven at 180°C (350°F) for 10-12 minutes, or warm individual parts separately. Avoid microwaving as it can make the tortillas soggy. Add fresh avocado and sriracha before serving. Let the tacos cool completely before storing. Wrap each taco tightly in foil or parchment paper, then place in an airtight container. Store in the refrigerator for up to 2 days. To keep textures optimal, store the components separately:
Freezing and Meal Prep Instructions
Smashed sausage breakfast tacos are great for meal prep and can be frozen for later. To preserve the best quality:
Fresh Additions - Add smashed avocado and a drizzle of sriracha after reheating for the freshest flavor.
Cool Completely - Allow the sausage-tortilla base, scrambled eggs, and bacon to cool completely before freezing to prevent condensation.
Assemble for Freezing - Assemble the tacos without the avocado or sriracha, as these ingredients don’t freeze well. Wrap each taco tightly in foil or parchment paper to prevent freezer burn, then place them in a freezer-safe bag or airtight container.
Freezing Duration - Store in the freezer for up to 2 months. Label the container with the date to keep track of freshness.
Reheating - Reheat from frozen by wrapping the tacos in foil and placing them in a preheated oven at 180°C (350°F) for 12–15 minutes. Alternatively, defrost overnight in the fridge and heat for 7–10 minutes.
Top Tip
If you are using unflavored sausages, try seasoning the smashed sausage with smoked paprika, garlic powder, or a pinch of cayenne before cooking.
FAQ
Not usually! Sausages are pre-seasoned with spices and herbs, so extra seasoning isn’t needed. However, you can add a pinch of smoked paprika, garlic powder, or chili flakes to complement your dish.
Toast tortillas briefly in a dry pan or directly over a flame before assembly. Avoid overloading with wet ingredients and assemble just before eating to maintain their texture.
Yes! Pre-cooked sausage works well for convenience. Smash it onto the tortillas as directed and follow the recipe. It may require slightly less cooking time since it’s already cooked.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these sausage smashed breakfast tacos:
Recipe
Smashed Sausage Breakfast Tacos
Equipment
- Frying pans
- Mixing bowl
- sieve
Ingredients
- 2 sausages skin removed, I used honey mustard ones but any work!
- 2 mini tortillas
- 3 eggs
- 2 bacon rashers each cut in half
- 1 avocado
- 1 tablespoon sriracha
- Chopped chives
Instructions
- Set your oven to 200°C (400°F) and line a baking sheet with parchment paper or foil for easy cleanup. Arrange the rashers in a single layer on the baking sheet, making sure they don’t overlap. Bake for 15–20 minutes, depending on your desired level of crispiness.2 bacon rashers
- Start by whisking your eggs thoroughly, then optionally pass them through a sieve. Sieving eliminates any stringy bits, resulting in the creamiest scrambled eggs—my go-to trick for perfectly smooth eggs.3 eggs
- Season the eggs with a pinch of salt and pepper.
- pour them into a preheated nonstick pan on low heat. Let them sit for about 30 seconds before gently pushing the edges inward with a spatula, rotating the pan to allow the uncooked egg to fill the gaps.
- Turn off the heat and let residual warmth finish cooking the eggs while you cook the tacos. Sprinkle with chopped chives for a fresh, aromatic touch.Chopped chives
- Take your tortillas and place a sausage (casing removed) in the center of each. Using your fingers, a spoon or spatula, press the sausage down evenly to cover the tortilla surface. This creates a crispy, flavorful base for your smashed sausage breakfast tacos.2 sausages, 2 mini tortillas
- Heat a tablespoon of oil in a pan over medium-high heat. Place the tortillas sausage-side down and cook for 3–4 minutes, allowing the sausage to crisp up beautifully. Flip the tacos, add 2–3 tablespoons of water, and cover the pan with a lid to steam for about a minute. This step ensures the sausage cooks through completely (a trick I love for extra reassurance). Remove the lid and cook for another 1–2 minutes until the bottom crisps up again.
- Spread smashed avocado over the crispy sausage layer. Top with your fluffy scrambled eggs and two bacon halves.Finish with a drizzle of sriracha for a spicy kick that ties all the flavors together.1 avocado, 1 tablespoon sriracha
