Quesadilla-style Breakfast Tacos

Quesadilla-style tacos with smoked sausage, breakfast potatoes, scrambled eggs, and cheddar cheese.

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Cuisine Tex-Mex

Servings people

Calories 600 kcal

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

There are many options for filling a breakfast taco. You could use brisket, pulled pork, bacon or sausage. Sometimes instead of scrambled eggs, I will make over-medium fried eggs. The warm yolk tastes amazing with the breakfast potatoes, but eat it over your plate or else you might get a squirt on your shirt!

Nutrition