As a Canadian, my love of tacos came to me later in life. But once I fully realized how wonderful a warm tortilla truly was, there was no looking back. As a result I spent my first few years living in the US putting everything I could think of in a tortilla—especially at brunch. These tacos come together quickly and pack a huge amount of flavor into a warm tortilla.
The type of sausage you use drastically affects the final outcome of this product. I recommend using a spicier sausage like a chorizo, hot Italian, or even Andouille. And although the simple mixture of cubed avocado and scallion seems simple, it adds richness and brightness to the final product.
Scrambled Egg and Sausage Tacos with Avocado and Scallion Recipe
- 1 teaspoon vegetable oil
- 12 ounces bulk breakfast sausage
- 1/2 red onion, finely diced (about 1/2 cup)
- 2 avocados, cubed
- 4 scallions sliced
- 1 tabespoon juice from 1 lime
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- 12 eggs, beaten
- 12 corn tortillas, warmed.
- Lime wedges, cilantro, and hot sauce to serve
Heat vegetable oil in a large nonstick skillet over medium high heat. When shimmering, add sausage and red onion and cook, breaking up with a wooden spoon, until sausage is cooked through and onions are soft, about 5 minutes. Remove from pan with a slotted spoon and reserve. Wipe out skillet with a paper towel.
In a bowl combine avocado and lime juice. Season to taste with salt and pepper.
In cleaned skillet heat butter over medium low heat until butter has melted, then add beaten eggs and cook, stirring frequently, until just beginning to hold together and custard like. Fold in reserved sausage and onions and remove from heat. Season to taste with salt and pepper and immediately transfer to a bowl.
Divide scrambled eggs evenly between tortillas, top with avocado and scallions and serve immediately passing chopped cilantro, sliced lime and hot sauce if desired.