Smashed Sausage Breakfast Tacos
Tacos, but make them for breakfast! This is a brilliant weekend brekkie option for all the family, guaranteed to fill everyone’s bellies before all the Saturday or Sunday shenanigans begin.
Plus everyone can fill their own tacos with their favourite toppings – smiling faces all around!
Prep: 5 mins | Cook: 15 mins
Serves 4 people
Ingredients
- 6 good-quality sausages (we used Cumberlands for extra flavour)
- Sea salt & cracked black pepper
- 8 soft shell tacos
- Oil, for frying
- 250g tomatoes, on the vine
- 4 large FREE eggs
- 2 ripe avocados, skin & stone removed, thinly sliced
- 226g jar Old el Paso salsa
- 100g feta or cheddar if your prefer
- 10g chives, finely chopped
Method
- Squeeze the sausage meat out of the skins into a bowl, season with a little salt and pepper and roughly mash using a fork. Divide the sausage meat equally between the soft tacos and spread to the edge using the back of a spoon.
- Heat a little oil in a large frying pan and place the tacos meat-side down into the pan. Fry over a medium heat for 3 minutes until the meat is cooked and started to colour. Flip the tacos using a fish slice and toast for a further 1 minute on the other side.
- Once cooked, set aside on a board whilst you cook the remaining tacos. In the meantime, sprinkle the vine tomatoes with a little salt and roast in the air fryer or oven (180C) for 5 - 8 minutes just until they start to blister.
- Heat a little oil in a large frying pan and fry the eggs to your desired finish. When ready to serve add two tacos to each plate before topping with a fried egg and a generous spoon of salsa. Add some vine tomatoes and avocado slices to each plate before crumbling over a little feta (or cheddar) and finish with a sprinkling of chives.
