Al Fresco with Autumn: Sizzling Breakfast Tacos

Throw the toast back in the cupboard, we’re goin’ south o’ the border for breakfast today. Tacos baby! Doesn’t everyone love tacos? I suppose your kids need to be old enough to manage the whole messy tortilla/filling situation, but even toddlers can stab at the delicious ingredients with a fork. Enjoy – and remember you can sub in many different veggies and other ingredients, whatever sounds good.

Sizzling Breakfast Tacos
Time: 25 minutes
Serves: 3-4

  • 1 medium tomato – diced
  • ½ yellow onion – diced
  • ½ zucchini – thinly sliced rounds
  • ½ lb sausage (use chicken or turkey for a healthier version)
  • 1 cup steamed diced potato (red potato is my fave variety for this)
  • 2 eggs
  • Whole wheat tortillas
  • Shredded cheese (sharp white cheddar in our house)
  • Mild fresh salsa
  • Sliced avocado
  • Salt, Pepper & Cumin
  1. In a large pan over medium heat, sauté the sausage until cooked completely.
  2. Add tomatoes, onions and zucchini and cook until browned and translucent, stirring occasionally.
  3. Add potatoes and stir evenly to warm entire mixture thoroughly.
  4. Beat the 2 eggs lightly in a bowl and then add to the pan, stirring to disperse egg evenly throughout.
  5. Add salt, pepper and cumin to taste.
  6. Sprinkle cheese in the middle of the tortillas and place in the oven on “Broil” just long enough to warm the tortillas and melt the cheese.
  7. Remove tortillas from the oven, spoon some of the fabulous pan mixture into each one.
  8. Add a spoonful of salsa and few slices to each taco before serving.

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