Country Breakfast Sausage & Egg Tacos

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Food memories are some of the strongest memories we have. Our senses have a way of writing these memories in indelible ink in our brains. They often evoke an emotion or a feeling of nostalgia. A simple meal of country breakfast sausage and eggs on a flour tortilla transports me back to my childhood. Summer camping trips to the lake meant breakfast prepared on the Coleman stove—usually by my dad or our family friend, Leroy. One of those breakfasts was always bulk country breakfast sausage and eggs on a flour tortilla topped with my parents’ homemade picante sauce.

It’s a meal that can be enjoyed just as easily indoors on a Sunday morning or as aquick dinner on a busy weeknight. As an adult with a more complex palate, I have added the additional ingredients of cheese, avocado, and cilantro on occasion.Quality ingredients are key here. Although, I must admit that the simplest form, with only good salsa as a topping, is what I prefer. Sometimes, when I take that first bite, I can almost smell the campfire and hear the waves lapping the shore of the lake in the distance.


• 1 lb. Firsthand Food Bulk Country Sausage
• 5 eggs
• ¼ c. milk
• 8 flour tortillas
• Salsa
• 1 avocado, sliced
• ½ c. red onion, diced
• ¾ c. Monterrey Jack cheese, shredded


1. Cook the sausage in a skillet over medium heat until brown and crumbly.
2. Drain the sausage and wipe out the pan.
3. Crack the eggs into a bowl and whisk to combine. Add ¼ cup milk and whisk to combine.
4. Place the skillet over medium heat, and add the sausage. Once sausage begins to sizzle, add the egg.
5. Using a silicone spatula, stir sausage and egg mixture occasionally until egg begins to cook and resembles scrambled eggs.
6. Once the eggs are firm, remove skillet from heat.
7. To assemble tacos: gently heat flour tortillas in oven or microwave. Add ½ cup of the sausage/egg mixture and top with cheese, avocado, onion, and salsa. Fold tortilla in the shape of a taco and enjoy!