If you’ve been around here lately, you know I’ve been on a bit of a smash taco kick! After sharing my Chicken Caesar Smash Tacos and my In-N-Out Style Smash Tacos, I couldn’t resist creating a breakfast version—and it might just be my favorite yet.
These High Protein Smashed Breakfast Tacos are made with grass-fed breakfast sausage smashed right onto a corn tortilla, then topped with fluffy scrambled eggs, creamy avocado, and fresh veggies for a breakfast that’s packed with flavor and protein. They’re easy enough for busy mornings, hearty enough to keep you full, and made with wholesome ingredients that fit perfectly into an anti-inflammatory lifestyle.
Why You’ll Love This Recipe
- High in protein. Grass-fed breakfast sausage and eggs make these tacos a filling breakfast that will keep you satisfied all morning.
- Quick and easy. Ready in about 30 minutes with simple, wholesome ingredients.
- Anti-inflammatory inspired. Made with nourishing ingredients like avocado, spinach, and fresh salsa for a breakfast you can feel good about.
- Customizable. Add your favorite veggies, cheese, or hot sauce to make them your own.
What Makes These Breakfast Tacos Anti-Inflammatory?
While no single food can prevent inflammation, these breakfast tacos are built with nutrient-dense ingredients that can support overall health as part of a balanced diet.
- Grass-fed breakfast sausage provides high-quality protein and typically contains a healthier balance of fats than conventionally raised meats.
- Eggs are packed with protein, choline, and important vitamins that support brain and overall health.
- Avocados are rich in heart-healthy monounsaturated fats, fiber, and antioxidants.
- Spinach provides vitamins A, C, and K along with antioxidants that help support the body’s natural defenses.
- Fresh salsa adds tomatoes, onions, and peppers, which are naturally rich in vitamins and plant compounds.
- Corn tortillas are naturally gluten-free and made from whole grain corn, making them a wholesome option for many people.
Pair these tacos with fresh fruit or berries for even more fiber and antioxidant-rich goodness.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Cook the sausage and scramble the eggs up to 3 days in advance. Store them separately in the refrigerator and assemble the tacos just before serving for the best texture.
Can I use another protein?
Absolutely. Ground turkey, ground chicken, or lean ground beef all work well using the same smash taco method.
What toppings go well with breakfast tacos?
Avocado, salsa, spinach, cilantro, green onions, shredded cheese, jalapeños, hot sauce, or even a squeeze of fresh lime are all delicious options.
Are these breakfast tacos gluten-free?
Yes, as long as you use certified gluten-free corn tortillas and double-check that your breakfast sausage is gluten-free.
Can I freeze them?
The cooked sausage and eggs freeze well for up to 2 months. Thaw overnight in the refrigerator and assemble the tacos with fresh toppings when ready to eat.
How do I store leftovers?
Store the cooked sausage and eggs in an airtight container in the refrigerator for up to 3 days. Keep the fresh toppings separate until you’re ready to serve.
How to make smashed breakfast tacos: step-by-step
Ingredients
- 8 small organic corn tortillas
- 1 pound grass fed sausage or lean ground turkey
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon avocado oil
Eggs
- 6 large eggs
- 1 tablespoon milk of choice (optional)
- Pinch of sea salt
- Fresh cracked pepper
- 1 cup chopped spinach (optional but adds nutrition)
Toppings
- 1 avocado, sliced
- ½ cup pico de gallo
- Fresh cilantro
- Sliced green onions
Equipment
- Large mixing bowl
- Small mixing bowl or mason jar
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp Knife
- Large skillet or griddle
- Spatula
Instructions
- Prepare the sausage: In a bowl, combine the sausage with the smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Scoop about 1/4 cup of sausage onto each taco and press a thin layer of sausage mixture evenly over one side of each tortilla, spreading nearly to the edges.
- Heat a large skillet over medium heat and lightly coat with avocado oil. Place the tacos meat-side down first.
- Cook for 3-5 minutes until the beef develops a golden crust.
- Flip and cook another 1-2 minutes until the tortilla becomes lightly crisp and the sausage is cooked through.
- Cook the eggs: whisk together the eggs, milk (if using), salt, and pepper, and chopped spinach. Scramble over medium-low heat until just set.
- Assemble each taco: top each taco with the scrambled eggs, avocado, pico de gallo, green onions, and cilantro. Serve immediately with fresh lime wedges and enjoy!
- Store the cooked sausage and eggs in an airtight container in the refrigerator for up to 3 days. Keep the fresh toppings separate until you’re ready to serve.
More recipes like this
- Smashed Chicken Caesar Tacos
- Smash Burger Tacos with In-N-Out Style Sauce
- Mediterranean Zucchini Egg Cups (High Protein & Meal Prep Friendly)
- Healthy Protein Burger Bowls (In-N-Out Inspired)
Smashed Breakfast Tacos (Healthy & Easy)
These high protein smashed breakfast tacos are made with grass-fed breakfast sausage, eggs, avocado, and fresh veggies for an easy, healthy breakfast ready in just 30 minutes.
Equipment
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp Knife
- Large skillet or griddle
- Spatula
Ingredients
Tacos
- 8 small organic corn tortillas
- 1 lb grass fed ground sausage (or lean turkey/chicken)
- 2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoons avocado oil
Eggs
- 6 large eggs
- 1 tablespoon milk of choice (optional )
- pinch of salt and pepper
- 1 cup fresh spinach (chopped)
Toppings
- 1 avocado (diced )
- 1/2 cup pico de gallo
- fresh cilantro
- sliced green onions
Instructions
-
Prepare the sausage: In a bowl, combine the sausage with the smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
-
Scoop about 1/4 cup of sausage onto each taco and press a thin layer of sausage mixture evenly over one side of each tortilla, spreading nearly to the edges.
-
Heat a large skillet over medium heat and lightly coat with avocado oil. Place the tacos meat-side down first.
-
Cook for 3-5 minutes until the beef develops a golden crust.
-
Flip and cook another 1-2 minutes until the tortilla becomes lightly crisp and the sausage is cooked through.
-
Cook the eggs: whisk together the eggs, milk (if using), salt, and pepper, and chopped spinach. Scramble over medium-low heat until just set.
-
Assemble each taco: top each taco with the scrambled eggs, avocado, pico de gallo, green onions, and cilantro. Serve immediately with fresh lime wedges and enjoy!
-
Store the cooked sausage and eggs in an airtight container in the refrigerator for up to 3 days. Keep the fresh toppings separate until you're ready to serve.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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