Give your breakfast routine a flavor boost by swapping out your stack of pancakes or breakfast omelet for these tasty open face egg tacos. A great alternative to greasy breakfast staples, these breakfast tacos are filled with fresh sausage, eggs, and topped with veggies and avocado. Breakfast tacos are easy to make and ideal for a late morning breakfast or weekend lunch. This breakfast version makes a great weekend brunch, but you can make it for dinner too!

Ingredients

• 1 pound Fresh All Natural Breakfast Sausage
• 2 teaspoons Seasoning
• 6 taco-style flour tortillas
• 1 tablespoon olive oil
• 6 eggs
• 1 cup thinly sliced romaine lettuce
• 1 pint of cherry or grape tomatoes – diced
• ¼ cup Fresh Mango Salsa
• ¼ cup crumbled queso fresco
• 1 avocado, cut into ¼ inch-thick slices
• Finely chopped cilantro, for garnish
• Sour cream, for garnish
• 1 lime, cut into wedges
• Red pepper hot sauce, to taste

Directions

1. In a medium bowl, combine the sausage and taco seasoning and mix well. Place ⅓ cup of the sausage onto each tortilla and press it flat, all the way to the edges of the tortilla.
2. In a large pan over medium heat, place one tortilla sausage-side down and cook for 3 to 4 minutes. Flip the tortilla and cook for 3 minutes more or until the tortilla is golden brown. Repeat with the remaining tortillas. Set aside.
3. Heat the oil in a large nonstick pan over medium heat. Crack 3 eggs into the pan and cook until the egg whites are set and the yolks are still runny, 2 to 3 minutes. If the egg whites are still runny, cover with a lid for up to 1 minute. Set aside and repeat with the remaining 3 eggs.
4. To assemble the tacos: Top each taco with an equal amount of the lettuce, Mango Salsa, diced tomato, queso fresco and avocado. Top each taco with an egg. Garnish with cilantro, a dollop of sour cream, a squeeze of lime and hot sauce to taste.