1 package of Fire & Smoke Society™ Breakfast Taco seasoning
4-6 small tortillas (corn tortillas used in this recipe)
3-5 eggs
Shredded Monterrey Jack cheese
1 container of Pico de Gallo
1 Avocado, sliced
Mexican crema
Chopped cilantro
Directions
In a medium-sized bowl, place the sausage and add about ¾ of the breakfast taco seasoning from the package. Mix thoroughly, setting aside the remaining seasoning for the eggs. Depending on the number and size of tacos you want to make, divide the sausage into equal-sized balls. (In this example, it's divided into 4 portions.)
Heat a griddle to medium-low heat and add oil. Place the sausage balls on the griddle and top each ball with a tortilla. Using a press, flatten the tortilla/sausage ball until it's flat. Allow it to cook for 2 minutes, then flip.
On the opposite side of the griddle, melt 3 tablespoons of butter over low heat. In a small bowl, whisk the eggs and add ½ teaspoon of taco seasoning. Scramble the eggs on the griddle. (If you prefer a fried egg or runny egg, prepare it that way.)
Remove the tacos from the griddle and top the sausage with the scrambled eggs. Add additional toppings: cheese, pico de gallo, avocado, crema, and cilantro.
