Classic egg sandwich meets classic French toast in our French Toast Sausage and Egg Tacos. We take flour tortillas, drown them in an easy French toast batter and cook them in just enough butter to turn them irresistibly golden and crisp. We layer them with melty American cheese, the softest custard-like scrambled eggs, and maple sausage for the perfect sweet and salty breakfast we’re completely obsessed with.
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French Toast Sausage and Egg Tacos
There is nothing I love more than taking a few simple well-loved meals and turning them into a single hybrid dish worthy of serious lust on my part. Combining enchiladas with quesadillas, a cheedseburger with stromboli, a banh mi sandwich with lettuce wraps are some of my most treasured success stories, but today’s French Toast Sausage and Egg Tacos may lead the pack.
While the components on their own – French toast, tacos, and a sausage, egg and cheese sandwich – are all admittedly simple, the mashup of the three is hands-down the best thing I’ve eaten all week. Maybe all month.
Nestled at the bottom of each French-toast battered flour tortilla is a puddle of melty American cheese (the only acceptable cheese on a sausage, egg, and cheese sandwich), followed by the softest custard-like scrambled eggs, and one (or two!) links of our favorite Jones Dairy Farm All Natural Golden Brown Maple Pork Sausage. Capping off this play on sweet and salty is a mandatory side of pure maple syrup to drizzle or dunk each taco into.
I’d actually equate the taste of each taco as a similar flavor profile to a McDonald’s McGriddle but instead of a maple syrup-soaked pancake as the “bread” of the sandwich, we saturate sturdy flour tortillas with our go-to French toast custard and brown them in butter until they’re golden brown and crisp. Also, they’re made from scratch, with whole all-natural ingredient, so there’s that.
Ingredients in Sausage and Egg Tacos
Tortillas. It’s important you use flour tortillas here. As far as variety of tortillas – whole-wheat, white, or low-carb all work great. I’d just steer clear of any spinach or roasted red pepper flavored tortillas for obvious reasons.
French Toast Batter. We use a standard combination of milk and egg (very similar to our Fluffy French Toast batter), plus a little bit of pure maple syrup to compliment the maple sausage. Any variety of milk works great – skim, 2%, or whole.
Eggs. These sausage and egg tacos are pretty hearty, so I find one egg per person works great. If you want to up the egg even more, I’d go for one and half eggs per person for a total of 11 eggs.
Butter. We use butter to cook the French toast tortillas and to scramble the eggs.
Like so many of our recipes, we use our go-to brand Jones Dairy Farm for the sausage component of our tacos. To counteract the savory eggs, I thought the perfect addition to the sweet and savory element would be their All Natural Golden Brown Maple Sausage Links.
Like most sausage, these guys are perfectly salty with the most subtle hint of pure maple syrup. We love that they’re made with all-natural ingredients, no MSG, no additives and certainly no fake maple syrup. Even better, they’re fully cooked, so all I have to do is pull them out of the freezer an hour or so before I want to eat, and then quickly cook them until they’re golden brown and hot on the stove.
You can also cook them straight from the freezer if you forget to pull them out of to defrost, or simply defrost them in the microwave. If it’s a school day and I’m in a hurry, I’ll use the microwave to cook them completely, but I love to brown them up in a skillet before diving in.
We usually get our sausage at Sprouts, but click here to find out where you can pick up your own Jones Dairy Farm products.
Cheese. It may be controversial, but when it comes to burgers, grilled cheese, and breakfast sandwiches, I find the only acceptable cheese to use it American. It melts beautifully, you don’t have to shred it, and the taste is just, so good.
Let’s make French Toast Sausage and Egg Tacos
Defrost the sausage. Before I start, I like to pop the sausage in the microwave to defrost so it’s ready to brown in the skillet when I need it.
Make the French toast batter. Add a couple of eggs and 3/4 cup milk to a shallow dish or bowl. Whisk until it’s combined and then stir in a little bit of maple syrup.
Soak the tortillas. Unlike real french toast which takes four to five minutes per side to cook through, our French toast tortillas take much less time, so I opt to cook them one at time in a buttered non-stick skillet. If you have a big griddle, you can use that as well. Dunk each tortilla in the mixture for 1-2 minutes.
While it soaks, heat a medium non-stick skillet to a medium heat. Coat the bottom with a little bit of butter. Once the tortillas has soaked for a minute or two, add it to the hot skillet with the butter. Cook the tortilla until golden brown, flip and cook until golden brown on the other side. Repeat with the other tortillas.
Brown the sausage. If you aren’t in a hurry, you can simply wait to brown all the tortillas until you cook the sausage and the egg so you don’t dirty up two skillets. If you don’t want to wait however, you can grab another non-stick skillet and start cooking the sausage and egg.
Heat the skillet to a medium-high heat. Add the sausage links. Cook until the sausage is golden brown and then flip over and brown on the other side. Transfer the sausage to plate or platter.
How to make perfect soft scrambled eggs
Add the eight eggs, 1/4 cup of milk, and salt to a large bowl. Whisk to combine.
Make sure you don’t cook your eggs until the French toast tortillas are either completely finished or you only have one to two left to cook. Eggs tend to cook more and get slightly rubbery the longer they sit after being done, so you want to plate them up pretty quickly. Plus, we rely on the warm/hot eggs to melt the cheese at the bottom of each the tortilla.
Add a little bit of butter to the same skillet you cooked the sausage in (no need to clean it until it’s dirty) and turn the heat down to medium-low. Add the eggs. Let the eggs start to ever-so-slightly cook on the bottom and then use a spatula to GENTLY stir the eggs constantly.
Stirring frequently helps the eggs achieve a more custard-like consistency versus a dry consistency.
The most important rule of soft-scrambled eggs is to take them off the heat before they’re done. They should look a little bit wet and undercooked ever-so-slightly.
Lay one and half pieces of American cheese in the bottom of each French toast tortilla. Spoon some eggs on top. Top with Maple Sausage Links. Drizzle with maple syrup. Enjoy!
Substitutions and Tips and Tricks for Recipe Success
- Make sure you soak the tortillas for enough time. A solid 1-2 minutes is preferred!
- To coat the skillet without oversaturating it brush with melted butter or take the end of stick of butter and gently coat the bottom of the hot pan.
- Even though I’m big into American cheese, you could swap it out for sharp cheddar, pepper jack, or even brie.
- To get even more caramelization, when you lay the tortilla down in the pan, sprinkle with a little bit of sugar.
- Add roasted sweet potato to get a little dose of veggie
Don’t miss our other favorite breakfasts
- You can’t go wrong with a classic and our Blueberry Buttermilk Pancakes are just that! Crispy on the edges, fluffy and tender on the inside and the perfect all American breakfast.
- Our spin on Avocado Toast includes crispy bacon, sweet almond butter, a fried egg, and all the Everything Bagel seasoning your heart desires.
- Our Spinach and Feta Wraps are a great on-the-go breakfast for weekdays and freeze great.
- 8 Jones Dairy Farm All Natural Golden Brown Maple Sausage Linkls (8 if you want one per taco 16 if you want two per taco)
- 10 large eggs, divided
- 1 cup miilk, divided (any kind)
- 1 tbsp pure maple syrup, plus more for serving
- 3 tbsp unsalted butter, divided
- 1/2 tsp kosher salt
- 8 slices American cheese
- Large skiilet
- Add ¾ cup milk, 2 eggs, and maple syrup to a shallow dish or bowl. Whisk to combine.
- Add one tortilla in the mixture. Soak for 30 seconnds to one minute, making sure the whole tortilla is saturated.
- While the tortilla soak, heat a large non-stick skillet to a medium-high heat. Lightly coat with butter. (You will use 2 tablespoons of the butter to cook the tortillas so only use enough to lightly coat the pan each time.) When the skillet is hot, add the tortilla. Cook until golden brown, about 30 seconds to one minute. Flip and brown the other side. Remove from the pan and set aside. Repeat for remaining tortillas. Stack tortillas together on a plate or platter.
- While the tortillas brown, heat another large non-stick skillet to a medium-high heat. Add the sausage and cook until golden brown on all sides and hot throughout. Transfer to a plate or platter.
- While the sausage cooks, add the remaining 8 eggs, ¼ cup milk, and ½ teaspoon salt to a medium or large bowl. Whisk to combine.
- When the tortillas are all brown, cook the eggs. You want to cook the eggs at the last minute so they stay soft scrambled for serving. Heat the same skillet you cook the sausage or the tortillas in to medium-low. Add the remaining tablespoon butter. Once the butter melts, add the eggs. Let the eggs sit until they just start to cook on the bottom. Use a rubber spatula to gently start stirring the eggs. Continue to stir and gently scramble the eggs over a medium-low heat until they form large curdles. They’re done when the eggs are still slightly wet. Immediately remove the skillet from the heat.
- To serve, lay a piece of cheese on the French toast tortillas. Spoon eggs on top followed by one or two links of maple sausage. Drizzle with maple syrup or serve on the side. Enjoy!