Brunch Egg and Sausage Soft Tacos

READY IN: 35mins


  • 10
    large eggs
  • 1
    small jalapeno pepper (seeded and finely chopped, or to taste)
  • 2
    green onions, finely chopped
  • 14
    cup whipping cream (or use 1/4 cup 18% table cream)
  • 1
    teaspoon salt (or to taste)
  • 12
    teaspoon black pepper (or to taste)
  • 2 -3
    tablespoons butter
  • 4
    ounces cream cheese (cut into small cubes)
  • 6
    (8 inch) flour tortillas
  • 3
    cups shredded old cheddar cheese (can use more or less)
  • 1
    lb pork sausage (casings removed, can use more or less)
  • 2
    green onions, chopped
  • sour cream (any amount desired)
  • prepared salsa (any amount desired)


  • Cook the sausage meat with green onions in a skillet until browned; drain fat and transfer to a bowl; set aside.
  • In a bowl mix/whisk together the eggs with jalapeno pepper, whipping cream, salt and pepper.
  • Melt the butter in the same skillet over medium heat; add in the egg mixture; cook without stirring until the eggs begin to set on the bottom.
  • When the eggs start to set sprinkle the cream cheese cubes over the egg mixture.
  • Place a spatula across the bottom of the skillet to lift the eggs so that the uncooked will flow underneath; cook until eggs are set but not overcooked.
  • Divide and sprinkle about HALF of the shredded cheddar cheese onto each tortilla.
  • Divide and top with the egg mixture, then cooked sausage meat.
  • Then sprinkle with the remaining half of the grated cheddar cheese.
  • Fold tortillas over the filling.
  • If desired you can place the tortillas on a baking sheet, cover loosley with foil, then warm slightly in oven.
  • Serve with sour cream and salsa.
  • Delicious!