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
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Tex-Mex
Author:
This recipe comes to us from Tony Ramirez (aka TFTI BBQ), culinary influencer, backyard pitmaster, and friend of Montana Knife Company.
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
800
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
Grab these ingredients to make delicious smash breakfast tacos:
- 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
You only need two tools to make this smash tacos recipe:
- 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
Follow these steps to build and cook your breakfast tacos on a hot griddle:
Cook the bacon
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.
Prepare the eggs
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.
Build and smash your breakfast tacos
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.
Finish cooking
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.
Assemble your breakfast tacos
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.
Recipe Note
How to Make the Best Smash Tacos
Use these tips to get perfect smash breakfast tacos every time:
- Keep the sausage balls cold until cooking. Cold sausage smashes better and creates a thinner, crispier layer against the tortilla.
- Don’t skimp on the cheese layer between the tortilla and griddle. It creates a crispy cheese skirt that makes these smash breakfast tacos memorable.
- Work in batches of two to three tacos at a time. This way, your griddle will maintain proper heat for that golden-brown crust.
- Clean your griddle surface between batches with a scraper. This method prevents burnt cheese from sticking to your next round.
- If cooking at camp, bring pre-portioned sausage balls in a cooler. Slice your jalapeños ahead of time with a clean, sharp knife to speed up prep.
- For extra crispy bacon, cook it first. Let the rendered fat season your griddle before cooking the eggs.
Once you try this smash tacos recipe, regular breakfast tacos will feel like a downgrade. The combination of crispy cheese-crusted tortillas, seasoned sausage, bacon, and runny eggs creates a handheld meal that fuels long mornings in the field or lazy weekends at home.
Smash breakfast tacos work just as well on a camp stove as they do on your backyard flat-top, and the technique is forgiving enough for beginners. Keep your knife sharp for slicing toppings, your griddle hot, and your sausage cold until it hits the heat.
