Simple Breakfast Tacos are my go-to for breakfast for the last few weeks. It started when I had some leftover taco meat from taco night and has morphed into this recipe that I make a couple times a week. Tacos are one of those recipes that are more like guidelines and not hard and fast rules. Want to use smoked andouille sausage (like I do here), go for it. Want to use left over taco meat. That works too. Want to add onion or cilantro. Go to town. Want to swap the sausage for bacon, run with that. Want to scramble the eggs, scramble away. 

Simple Breakfast Tacos

Some of you are wondering about this post as it is not cooked on the grill. Well, we’ve always cooked, inside or out, but we didn’t often document what we did inside. That’s changing. We’ve done a few things for our sister domain like this triple cheese grilled cheese sando or this pan fried steak (because sometimes it’s just too hot or too cold to grill)

Here are some other taco recipes that might also interest you. Mesquite Smoked Tacos or Chipotle Tacos (with lime sour cream) or my original tri tip taco recipe or another chipotle taco recipe, this one with pork steak as the protein

Simple Breakfast Tacos Ingredients:

  • 3-4 ounces of smoked andouille sausage, cubed
  • Hot sauce, optional (I used Dark Side of the Grill – SHIITAKE SZECHUAN)
  • 2 tablespoons olive oil, divided
  • 2 eggs
  • 2 flour tortillas
  • 2 ounces of shredded cheese, divided
  • 2 tablespoons of guacamole, divided
  • 2 teaspoons fresh onion, optional and divided
  • 2 teaspoons salsa, optional and divided
  • 1 ounce fresh cilantro, optional and divided

*Makes two tacos

Start by setting the burner on the stove to medium and putting a non stick pan on top. Add the cubed sausage and brown:

I like to keep the sausage divided into two piles since these are going into two different tacos. I also like to hit the sausage with some hot sauce right here. As the sausage cooks, the water in the hot sauce steams off and concentrates the flavor of that spicy sauce. This can be overwhelming if you aren’t big into spicy stuff. If you don’t like it that hot, add the hot sauce at the end:

Once the sausage is browned a bit, crack a couple eggs:

I put them in a small bowl so I can pull any stray pieces of shell out before the eggs are in the hot pan.

Cook the eggs however you like

Scoot the sausage to the outer edge of the pan, add a little oil if the sausage didn’t leave much in the pan, and drop the eggs in the middle:

If you want to scramble them, leave them sunny side up or go over hard, feel free. Again, this recipe is more of a guideline than a hard and fast rule. 

Once the eggs set somewhat, turn them over for over easy eggs:

Normally I prefer my eggs sunny side up, but we are going to handle these eggs quite a bit before we eat them and sunny side up egg yolks rupture really easily. I lay them over and firm up the outside of the yolk for just a few seconds.

Then remove the eggs from the pan:

Drizzle a little more oil and add one of the flour tortillas:

You will need to rotate the tortilla 180 degrees about 90-120 seconds in. After a total of 3-4 minutes or so, and the tortilla has browned up on the bottom a bit, flip it over:

Quickly slide the sausage onto one side of the tortilla. Do it quickly because the tortilla will start to bubble and make it hard to get the sausage over the edge of the tortilla:

Then add a pinch of cheese:

Now drop one of those eggs on top of the sausage and cheese:

Next, add a scoop of guacamole:

Now fold the tortilla over to make a taco:

Then push the taco to the edge and add a little more oil and the second tortilla:

Simple Breakfast Tacos

Again, rotate at 90-120 seconds and then flip over after another 90-120 seconds.

Also, flip over the first taco to brown the other side:

Simple Breakfast Tacos

Once the tortilla has browned on one side, flip over and scoot the sausage over onto the tortilla and feel free to add some hot sauce here if you want:

Simple Breakfast Tacos

I learned a valuable lesson about hot sauce while making these things. Don’t keep squirting hot sauce to get that shot of it dripping out if you plan on eating the food. That Dark Side of the Grill hot sauce, lit me up on the way in and on the way out!?

Add the cheese, the other egg, some more guac and fold over the tortilla to make our second taco:

Simple Breakfast Tacos

Simple Breakfast Tacos

Also, it’s OK if the guacamole sticks out of the taco when it flips. It will actually get some nice char:

Simple Breakfast Tacos

Once the first taco has browned on both sides, remove from the pan and allow it to cool a bit as the other taco browns. Trust me here. These things are lava hot when they leave the pan. Let the first one cool and make sure to start eating with the first one and let the second taco cool while you polish off the first. Here’s the second one browning up nicely in the pan:

Simple Breakfast Tacos

That yolk is calling my name. 

Simple Breakfast Tacos

Here we have the two tacos. One with the beautifully browned guac and the other one with that yolk begging to be popped:

Simple Breakfast Tacos

Simple Breakfast Tacos

Simple Breakfast Tacos Summary

Don’t worry. Every iota of that yolk was sopped up with the tacos as I ate them. To me, runny yolk is manna from heaven. I’m not letting any of it go to waste. If you notice, I didn’t mention the onion, cilantro or salsa listed in the ingredients list. Those are up to you. They would all make phenomenal additions to this.

If you have any questions or comments, feel free to leave them below or send me an email.

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Simple Breakfast Tacos

Simple Breakfast Tacos are comprised of smoked sausage, cheese, eggs, guacamole and flour tortillas all cooked on the stove in a frying pan in minutes.
Prep Time5 mins
Cook Time10 mins
Course: Breakfast, Entree
Cuisine: American, American Fare, Breakfast, Eggs, Tacos
Keyword: Andouille, Andouille Sausage, Andouille Smoked Sausage, Breakfast Tacos, Chipotle Tacos, Cooked Inside, Eggs, Grilled Tortillas, Guac, Guacamole, Hot Sauce, Over Easy Eggs, Simple Breakfast Tacos, Smoked Sausage
Servings: 1 Person


  • 3-4 ounces Smoked andouille sausage Cubed
  • Hot sauce Optional
  • 2 tablespoons Olive oil Divided
  • 2 Flour tortillas
  • 2 ounces Shredded cheese Divided
  • 2 tablespoons Guacamole Divided
  • 2 teaspoons Fresh onion Optional and divided
  • 2 teaspoons Salsa Optional and divided
  • 1 ounce Fresh cilantro Optional and divided


  • Cube the sausage and put in a frying pan over medium heat on the stove
  • Brown the sausage and push to the edge of the pan
  • Add a little oil pour two eggs into the pan
  • Cook the eggs however you like (I went over easy)
  • Remove the eggs from the pan when at desired doneness and add a little oil
  • Place the flour tortilla in the pan rotating 180 degrees after 90-120 seconds
  • After 3-4 minutes, flip the tortilla over and scoop half the sausage onto one side of the tortilla
  • Put half the cheese over the sausage and then place one of the eggs on top of the cheese
  • Add half the guacamole to the top of the egg and fold the tortilla in half forming a taco and slide to the edge of the pan
  • Add the rest of the oil and place the second tortilla in the pan and repeat the process
  • Once the first taco browns on one side flip it over to brown on the other side
  • Remove the first taco when it is browned on both sides and allow to cool while the second taco browns
  • Each taco will be lava hot when it leaves the frying pan so make sure to eat the one that has cooled a bit first
  • Once the second taco is browned on both sides, remove it from the heat, turn off the burner and enjoy breakfast
Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

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