Cheesy Smash Breakfast Tacos With Bacon and Eggs
Fire up your griddle for breakfast smash tacos that fuse crispy tortillas with melted cheese, sausage, bacon, and eggs in one satisfying handheld meal.
Cheesy Smash Breakfast Tacos With Bacon and Eggs
This recipe comes to us from Tony Ramirez (aka TFTI BBQ), culinary influencer, backyard pitmaster, and friend of Montana Knife Company.
4
10 minutes
20 minutes
800
Tex-Mex
Breakfast
When you need a hot, filling meal before heading out at dawn, these breakfast tacos deliver. The smash technique fuses a crispy tortilla bottom with melted cheese and savory sausage, while bacon and eggs stack on top for a complete meal you can eat with one hand.
Whether you’re cooking at camp or on your backyard griddle, this smash tacos recipe comes together in about 30 minutes.
Ingredients
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- 8 strips thick-cut bacon
- 8 large eggs
- 1 lb. ground breakfast sausage
- 2 cups shredded cheddar cheese
- 8 corn tortillas
- 1 jalapeño, thinly sliced with a sharp, clean knife (optional)
- Your favorite garlic pepper rub
- Your favorite breakfast hot sauce
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- Flat-top griddle or large cast iron skillet (a portable griddle like the Char-Griller Flatiron works great for camp cooking)
- Burger smasher or heavy spatula
Directions
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Heat your griddle to medium-high heat. Lay out bacon strips and cook until they reach your preferred crispiness, about three to five minutes per side. Transfer to a paper towel-lined plate and set aside.
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Crack eggs directly onto the griddle and season with garlic pepper rub. Cook to your liking. I prefer over-medium so the yolk stays slightly runny inside the finished breakfast taco.
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Place a few jalapeño slices on the griddle if using. Add a small handful of shredded cheddar on top of the jalapeños. Roll about two ounces of breakfast sausage into a ball and place it on the cheese. Press a corn tortilla directly onto the sausage ball. Using your burger smasher, press down firmly to flatten the sausage and fuse it with the melted cheese and tortilla.
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Let the smashed taco cook for three to five minutes until the bottom turns golden and crispy. The sausage should reach an internal temperature of 160°F for food safety. Flip carefully and cook another two minutes to finish the sausage through.
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Transfer each smashed tortilla to a plate with the crispy side down. Top with one to two strips of bacon and a cooked egg. Drizzle with breakfast sauce and serve immediately while hot.
