Maple breakfast tacos

Breakfast with a refined swagger. Sweet, spiced, and absolutely irresistible.

Tips

The egg situation

I’m a bit extra with the eggs: I prefer a jammy yolk. It takes a couple extra minutes, but the payoff is worth it! You slice the set yolk in half and spread that richness across the taco for a perfect bite every time. If you need to keep breakfast fast (who doesn’t?), a simple scramble is absolutely perfect here, too.

make it your own!

Every great recipe is really just a suggestion, and this taco is no different! While I’m a big fan of the classic combo of Jimmy Dean sausage and sweet potatoes, I truly encourage you to use what you love. Grab your favorite ground breakfast sausage and go wild with mix-ins! The only little piece of advice I’ll offer? To really make that delicious maple flavor pop, try to stick with a sweet, starchy vegetable like butternut squash or sweet potato.

Make it a hash!

Tacos not up your alley? No problem! this mixture is a perfect breakfast hash. Topped with a runny yolk egg for the perfect brunch to start any day or revitalize you from any night before.

maple breakfast tacos

Preparation Time: 15 minutes | Cook Time: 30 minutes | Serving size: 19 – 22

Gather

filling

• 1 pound ground breakfast sausage (pork, turkey, chicken, vegetarian, etc.)
• Neutral oil or butter
• 3 cups (~ 1 pound) sweet potatoes, skinned, peeled and cut into ½-inch cubes
• 1 teaspoon sage
• 1 teaspoon rosemary 
• ½ teaspoon pepper
• ¼ teaspoon salt, plus more to taste 
• ½ teaspoon crushed red pepper flakes
• 2 tablespoon maple syrup

herb creama

• ½ cup Greek yogurt
• 3 tablespoons chives
• 3 sprigs dill, stems removed
• 4 serrano peppers, stems and seeds removed 
• 1 tablespoon lime juice
• Salt, to taste (optional)

tacos

• 4 tortillas of your choice
• Neutral oil or butter
• 4 eggs

Follow

1. Prepare the meat filling: In a cold skillet, add breakfast sausage. On medium-low heat, render fat from pork, stirring occasionally. Cook until about 1 tablespoon of oil is in the pan, 8 to 10 minutes. Turn heat up to medium and begin browning the meat, stirring to get browned on all sides, 5 to 7 minutes.
2. Using a slotted spoon, remove meat from the skillet, keeping the fat in the skillet. If the skillet looks dry, add 2 teaspoons of neutral oil or butter to the skillet. Add diced potatoes. On medium heat, cook until just fork-tender, stirring occasionally, 8 to 10 minutes. In the meantime you can make the crema.
3. In a food processor, or a deep jar with an immersion blender, add all ingredients and blend until smooth. Taste and season with salt, if desired.   
4. Preheat the oven to 300 degrees. On a baking sheet with parchment or a silicone mat, arrange your tortillas. Place them in the oven until warm, 3 to 5 minutes.  (You can also fry them on a skillet or griddle.)
5. When potatoes are done, add meat back into the pan. If the pan is too hot, turn the skillet down to medium-low. Add all seasonings and maple syrup to the pan. Combine really well and let cook, stirring occasionally, 3 to 5 minutes to heat everything back up (and to make sure the meat is cooked all the way through). Taste and add more salt if desired 
6. In an oiled or buttered skillet over medium heat, crack eggs with an undisturbed yolk. Cook until egg whites begin to set, 2 to 3 minutes (though time may vary depending on how many you cook at once). Turn to medium-low heat and cover with a lid. Let cook for 3 to 4 minutes until egg whites are cooked. Immediately remove from heat.
7. To assemble tacos, place your preferred amount of filling on a tortilla, top with an egg and drizzle with crema, and enjoy!