Scrambled Egg and Sausage Tacos with Avocado and Scallion

Name: Scrambled Egg and Sausage Tacos with Avocado and Scallion
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 avocados, cubed; 340 grams bulk breakfast sausage; 1 Tbsp butter; 12 corn tortillas, warmed; 12 eggs, beaten; 4 servings Kosher salt and freshly ground black pepper; 1 tabespoon juice from 1 lime; 4 servings Lime wedges, cilantro, and hot sauce to serve; 4 scallions sliced; 1 teaspoon vegetable oil

The recipe Scrambled Egg and Sausage Tacos with Avocado and Scallion is ready in about 20 minutes and is definitely an excellent gluten free option for lovers of Mexican food. One portion of this dish contains roughly 36g of protein, 56g of fat, and a total of 828 calories. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of eggs, kosher salt and pepper, lime wedges, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Heat vegetable oil in a large nonstick skillet over medium high heat. When shimmering, add sausage and red onion and cook, breaking up with a wooden spoon, until sausage is cooked through and onions are soft, about 5 minutes.

Ingredients you will need

Vegetable Oil

Red Onion

Sausage

Onion

Equipment you will use

Wooden Spoon

Frying Pan

Remove from pan with a slotted spoon and reserve. Wipe out skillet with a paper towel.

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

In a bowl combine avocado and lime juice. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Avocado

Equipment you will use

Bowl

In cleaned skillet heat butter over medium low heat until butter has melted, then add beaten eggs and cook, stirring frequently, until just beginning to hold together and custard like. Fold in reserved sausage and onions and remove from heat. Season to taste with salt and pepper and immediately transfer to a bowl.

Ingredients you will need

Salt And Pepper

Custard

Sausage

Butter

Onion

Egg

Equipment you will use

Frying Pan

Bowl

Divide scrambled eggs evenly between tortillas, top with avocado and scallions and serve immediately passing chopped cilantro, sliced lime and hot sauce if desired.

Ingredients you will need

Hot Sauce

Green Onions

Tortilla

Cilantro

Avocado

Egg

Lime

Equipment

Ingredients

Servings:

avocados, cubed 340grams

bulk breakfast sausage 1Tbsp

butter 12

corn tortillas, warmed 12

eggs, beaten 4servings

Kosher salt and freshly ground black pepper 1

tabespoon juice from 1 lime 4servings

Lime wedges, cilantro, and hot sauce to serve 4

scallions sliced 1teaspoon

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.