Breakfast tacos made quesadilla-style! This recipe uses leftover smoked Polish sausage, Breakfast Potatoes, Perfect Scrambled Eggs, and warm melty cheese. It’s a delicious way to start your day.
Quesadilla-style Breakfast Tacos Recipe
Quesadilla-style Breakfast Tacos
Equipment
- comal
- tortillero
- small bowl
- wire whisk
- 3 small skillets
Ingredients
For the sausage
- 4 tbsp smoked sausage – diced to ¼ inch
For the potatoes
- 1 tbsp olive oil
- 1 tsp Tex-Mex Spice Blend
- 4 tbsp red potatoes – diced to ¼ inch
- 1 tsp fresh cilantro – chopped
For the eggs
- 1 tbsp butter
- 2 eggs
- 1 tbsp milk
- 1 pinch salt
- 1 pinch black pepper
Other ingredients
- 4 tbsp cheddar cheese – freshly grated
- 4 flour tortillas
Instructions
For the sausage
- Heat a small skillet to medium-low heat. Add the diced smoked sausage. Allow the sausage pieces to brown while you make the potatoes and eggs.4 tbsp smoked sausage
For the potatoes
- Heat olive oil in a small skillet over medium-low heat. Add the Tex-Mex spice blend to the hot oil.1 tbsp olive oil, 1 tsp Tex-Mex Spice Blend
- Swirl the spice blend around in the oil to toast it for a minute. This will bring out the oils and aromas of the cumin and garlic.
- Add the diced potatoes, and swirl them in the spiced oil to coat. Try to keep some separation between the potatoes so they can evenly brown.4 tbsp red potatoes
- Continue cooking and occasionally tossing to brown all sides of the potatoes.
- When the potatoes are browned, add the chopped cilantro leaves. Stir it around for a few seconds to wilt the cilantro.1 tsp fresh cilantro
- Drain excess oil from the sausage and potatoes in a paper-towel lined dish.
For the tortillas
- Heat your comal over medium-low heat. Add a tortilla to the dry comal, and heat for about 15 seconds.4 flour tortillas
- Flip the tortilla, and heat for about 15 seconds more. Remove the tortilla to a tortillero to keep warm. Repeat for the remaining 3 tortillas.
For the eggs
- Add 1 tbsp butter to a small skillet. Turn the temperature to high.1 tbsp butter
- When the butter is melted, swirl it around in the pan to evenly coat.
- In a small bowl, whisk together the eggs, milk, salt and pepper. When the butter starts to sizzle, and the butterfat starts separating out, add the egg wash to the middle of the skillet, letting the eggs push the melted butter outward. Turn the heat down to low.2 eggs, 1 tbsp milk, 1 pinch salt, 1 pinch black pepper
- When the eggs just begin to set, vigorously shake the skillet back and forth. The egg wash will start to form clumps, but will still be wet on the top.
- Fold the scrambled eggs over onto themselves a few times, then remove to a warm plate.
Assembling the taco
- Remove a tortilla from your tortillero and add it back to the warm comal. Add about ½ tbsp shredded cheddar to one half of the tortilla.4 tbsp cheddar cheese
- Moving quickly, add 1 tbsp browned sausage and 1 tbsp browned potatoes on top of the cheese.
- Add about 2 tbsp cooked eggs, and top with another ½ tbsp cheese.
- Fold the tortilla over on top of the ingredients, and press down firmly but gently with a spatula. Try not to let any of the ingredients spill out onto the comal. Cook this way for a few seconds.
- Flip the taco over, and toast the other side. When done, remove to a warm plate. The cheese should be melty, but you should still be able to open the taco and apply salsa if you wish.
Notes
PRIVATE NOTES
Nutrition
More Information
Filling Options
There are many options for filling breakfast tacos. Use your imagination! Try using leftover Smoked Brisket, or Smoked Pulled Pork. Bacon, chorizo, or pan sausage are common choices, too. You might opt to add some refried beans, or salsa. However you fill your taco, next time try making it quesadilla-style. The cheese melts everything together. It’s easy to eat, looks incredible, and tastes muy delicioso!
Quesadilla Style
This breakfast taco recipe makes quesadilla-style tacos. Fill the tortillas with ingredients and cheese, then fold them over on the warm comal. Press them with a spatula to melt everything together. The tortillas will toast a little bit, creating a lightly crunchy, cheesy bite. It is a delicious way to make tacos.
Ordinary Tacos
Ordinarily, you would warm the tortillas on a comal or in the microwave, fill them with ingredients, and roll them up or fold them over. The extra step of pressing them to make the cheese is what makes these special.
Variations
A taco with Frijoles Refritos, Breakfast Potatoes, Scrambled Eggs, bacon, cheddar cheese, cilantro and salsa verde.
¡Qué rico!
A taco with Breakfast Potatoes, Scrambled Eggs, bacon, cheddar cheese and Salsa de Tomate Asado.
¡Muy bueno!
Here’s a delicious breakfast taco with Tex-Mex potatoes, Scrambled Eggs, Chili con Carne and Salsa de Tomate Asado.
¡Ay, caramba!
Inspirations
There is a small Mexican restaurant on Highway 620 in Austin, TX called Top Taco. They serve a quesadilla-style breakfast taco that is so good! They use Monterrey Jack cheese on their tacos. It’s so melty and delicious, I had to try making them this way myself. I’m glad I did!
Texas has a gas station restaurant chain called Rudy’s BBQ with a sign out front that reads, ‘The Worst BBQ in Texas!’. In reality, it’s pretty darned good. I eat there every chance I get. Rudy’s serves a taco made with smoked polish sausage. It’s pretty tasty. When I have leftover smoked polish sausage, I will often make Rudy’s-style breakfast tacos the following morning.
Related Recipes
Tex-Mex Spice Blend
Perfect Scrambled Eggs
Salsa de Tomate Asado
Huevos Rancheros
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