Who says Tacos are only a dinner food!? These Mexican Pork Sausage Breakfast Tacos will knock your socks off! They are packed with flavor and oh so good! 

Happy Fiesta Friday!

Is there a better holiday than Cinco de Mayo? Not in my book – chips, guac, tacos, margs – what’s not to love? And now that it is officially less than a month away it’s time to start planning your fiesta! Last year I devoted the whole week leading up to Cinco de Mayo to Mexican recipes. But I felt like it was too rushed and not enough time for you guys to get your menus ready, so this year I am spreading them out with Fiesta Fridays! Every Friday between now and Cinco de Mayo I will be sharing a new Mexican recipe with you! GET EXCITED!

First things first – Breakfast TACOS! These tacos are great for a weekend breakfast and if you are planning a Cinco de Mayo brunch they would be perfect! Cinco de Mayo falls on a Saturday this year so brunch might just have to happen!

These Mexican Pork Sausage Tacos are loaded. Start with a flour tortilla, smear with sour cream, layer on the browned pork sausage, corn cotija salsa, pineapple avocado salsa and topped off with a fried egg.

Let’s talk about fried eggs. It is my personal opinion that these tacos work best with a very runny egg. The egg yolk kind of serves as a sauce that you are pouring over the top of the taco. I understand not everyone likes runny eggs, so you do you, BUT I’m just saying if you make these with runny eggs you won’t be sorry! 😉

Mexican Pork Sausage Breakfast Tacos

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• Author: Chocolate Covered Cheetah

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Ingredients

Scale 1x2x3x

• 1 lb ground pork sausage
• 1 tsp sea salt, divided
• 1/4 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1 cup steamed corn
• 2 oz cojito cheese
• 1 cup pineapple, cut into small chunks
• 1/2 cup avocado, cut into small chunks
• 3 tbsp cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• 6 eggs
• 6 6″ flour tortillas
• 1/2 cup sour cream

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Instructions

1. Put pork sausage in a large bowl, add 1/2 tsp sea salt, black pepper, chili powder, cumin and onion powder, mix
2. Heat large skillet over medium heat, add pork
3. Cook, breaking it up with a wooden spoon, until browned and cooked through
4. Remove cooked pork from skillet, set aside, do not discard grease
5. Place skillet back on the stove top, reduce heat to medium-low
6. Add steamed corn to the skillet, cook for 3-5 minutes until corn starts to brown
7. Remove skillet from heat, put corn in a small bowl
8. Add cotija cheese and 1/4 tsp sea salt to corn, mix, set aside
9. In another bowl, combine the pineapple, avocado, 2 tbsp cilantro, olive oil, lime juice and 1/4 tsp sea salt, set aside
10. Return skillet to stovetop, cook eggs 2-3 at a time over medium-low heat until the white is cooked and the yolk is set, but runny*
11. Assemble the tacos, spread a thin layer of sour cream on each flour tortilla**, top with 1/6 of the pork, corn cotija mixture, pineapple salsa and an egg, sprinkle with remaining 1 tbsp chopped cilantro

Notes

*If you do not like your eggs running, cook them for longer until the full yolk is cooked through
**If you like you can warm the tortillas in the microwave – cover with a wet paper towel and microwave 30 seconds.

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Did you hear? Chocolate Covered Cheetah is becoming Sprinkles & Sea Salt! Not to worry, it’s still me churning out delicious recipes helping YOU get out of your comfort zone in the kitchen! Look for this change coming soon ????