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ImpossibleTM Sausage Breakfast Tacos Recipe

Chef J Michael Melton
by
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  • 4Servings
  • Super Easy
  • 13Ingredients
  • 30 minPreparation
  • 30 minCooking
  • 60 Total TimeTotal Time

Taco cravings don’t care whether it’s 7PM or 7AM. They simply demand satisfaction! The Impossible™ Sausage Breakfast Taco recipe is here to deliver—it’s all the savory, spicy goodness made for mornings.

This brunch-worthy dish features a warm tortilla piled high with savory Impossible™ Sausage Made From Plants, tender eggs, crispy potatoes, creamy avocado, and a good-morning salsa fresca. You can choose Impossible™ Ground Sausage or Impossible™ Sausage Patties—either will work well. And to make this delicious meal entirely plant-based, omit the eggs and cheese or substitute your favorite plant-based alternatives.

If you’re a morning person and feeling alive, awake, alert, and enthusiastically cheffy, this dish is super flexible and ready for your signature taco twist. Change up the tortilla (flour or corn—what’s your pleasure?), guacamole it up, or switch the potatoes for hashbrowns—or tater tots. (Yes, we said tater tots on a breakfast taco. There are no rules here! Just deliciousness.)

And last but not least, let’s talk salsa. The recipe outlines a simple, fresh salsa, but storebought salsa works fine if you’re in a rush. Salsa is also an excellent place to play with ingredients—if it’s peak tomato season, swap out the Roma tomatoes for heirlooms. For deep summer, you might go with tangy corn salsa. In the fall, you might like a smoky chipotle flavor. Experiment! Tomatillos for green salsa! Fruit-forward with a peach or mango salsa! The world is your taco, so why follow every recipe step when you can make it your own?

Enjoy!

13 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 14 oz Impossible™ Sausage Made From Plants or 8 Impossible™ Sausage Patties Made From Plants
  • 4 Roma tomatoes, diced
  • 1 red onion, diced
  • 1 bunch cilantro, chopped fine
  • 1 jalapeño, finely diced
  • 1 lime juiced, plus additional for avocado
  • salt to taste
  • 8-4" tortillas
  • 2 Tablespoons Cooking Oil
  • 1 large Yukon gold potato
  • 4 eggs (can sub plant-based egg)
  • 8 Ounces Jack or Cheddar cheese (can sub plant-based)
  • 1 avocado, diced (add lime and salt to prevent browning)
5 steps
  1. Boil the Potato

    Dice the potato. Bring a pot of water to a boil, and boil the diced potato until soft. Drain, and set aside. If you prefer hash browns or tater-tots, substitute with 1 cup of either in this recipe, and prepare according to package instructions (skip the pan frying step).

  2. Make the Salsa

    While the potato is boiling, prepare the salsa. In a bowl, mix together tomatoes, red onion, cilantro, jalapeño, lime juice, and season to taste with salt.

  3. Cook Impossible Sausage and Warm the Tortillas

    Warm tortillas in a 200°F oven. For Impossible Ground Sausage: preheat skillet to medium heat, then crumble sausage into pan and cook for 2-3 minutes, breaking further into pieces if needed with a spatula. Cook until nicely browned, and set aside. For Impossible Sausage Patties: preheat nonstick skillet over medium heat. Place frozen patties in the skillet, and cover. Cook 2 minutes per side for approximately 4 minutes total or until hot, and remove from pan. Work in batches as to not crowd the pan. Chop into pieces for the tacos, and set aside.

  4. Prepare the Potatoes and Eggs

    In a sauté pan over medium-high heat, add oil and sear potatoes until crispy. While potatoes are crisping, scramble eggs and add cheese in another pan, and season to taste with salt.

  5. Build the Tacos

    To build tacos, add cooked chopped Impossible Sausage, cheesy eggs, potatoes, salsa, and avocado. Enjoy!

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