Ingredients
1/2 lb ground sausage (or bacon, turkey, chicken, or plant-based alternative)
1/2 sweet onion, diced
6 eggs
1/2 cup yogurt (Greek or regular; cottage cheese works too)
Sea salt and black pepper to taste
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
6 flour or corn tortillas, at room temperature or slightly warmed
1-2 teaspoons cooking oil or spray for baking
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it.
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Heat oil in a large skillet over medium heat. Add diced onion and cook until browned.
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Add the ground sausage, breaking it apart, and cook for 5-7 minutes until fully done. Drain excess fat. Remove from heat.
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In a bowl, whisk together eggs, yogurt, salt, pepper, and any optional spices. Cook in the skillet to your desired consistency (soft scramble recommended). Remove from heat and set aside.
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Lay the tortillas flat on the baking sheet. Sprinkle a layer of shredded cheese on half of each tortilla. Add cooked sausage and scrambled eggs, then top with more cheese. Fold the tortilla over to seal. Repeat with remaining tortillas.
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Lightly drizzle oil or spray the tacos. Bake in the oven for 10-12 minutes, until golden and crispy. For extra crispiness, place another baking sheet on top to press down gently.
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Serve immediately with toppings such as guacamole, salsa, or sour cream.
Notes
- Leftovers: Store in the fridge for up to 3 days. Reheat in the oven or skillet for best texture; avoid the microwave to keep them crispy.
- Meat Variations: Ground beef, chicken, turkey, or plant-based alternatives all work.
- Egg Alternatives: Use extra eggs or egg substitutes if preferred.
- Make Ahead: You can cook the sausage and eggs in advance but assemble and bake tacos just before serving.
- Add Spice: For a kick, add diced jalapeños to the meat or hot sauce to the tacos.
- Prep Time: 10 min
- Cook Time: 10 min