• Katherine Arthurs

Sweet Potato + Breakfast Sausage Tacos with Green Chile Eggs

I could have tacos for every meal of the day. Just because they have eggs + sausage in them, doesn't mean they are just for breakfast.

The flavors from the sausage - sage, rosemary, ginger + red peppers all blend nicely with the fresh herbs, green chilies, eggs + sweet potatoes. I love topping my tacos with more green chilies, sliced cherry tomatoes, Monterey jack cheese + hot sauce. Squeeze a lime over the top + dig in. So good - anytime of the day!

And before I go, let's chat about this breakfast sausage. I used Pork Breakfast Sausage from Covey Rise Farms in Ohio. Charlie + Kerissa are raising their animals all on pasture. It's amazing to watch all that they do for the animals. They are living a beautiful life on the property while Charlie + Kerissa pay attention to all the important details of raising them all the way to harvest. It's amazing to watch - check out their Instagram account here. AND if you enter in your zip code, you can learn how to order pastured raised meat delivered directly to your home.

Sweet Potato + Breakfast Sausage Tacos with Green Chile Eggs

makes enough for 6 tacos

1 sweet potato, small diced

3 tablespoons butter or coconut oil, divided

salt + pepper

6 oz. breakfast sausage (I used Covey Rise Farms Pork Breakfast Sausage)

2 eggs

2 tablespoons milk

1 heaping tablespoon hatch green chilies, roughly chopped (+ more for garnish if desired)

1 small bunch cilantro, chopped

2 scallions, chopped

1/2 teaspoon red pepper flakes

1 lime, cut into quarters

6-12 corn tortillas

Garnish with cherry tomatoes, monterey jack cheese + hot sauce

Preheat your oven to 400F. Place the diced sweet potatoes on a baking sheet tray. Add 2 tablespoons butter + a sprinkle of each salt + pepper. Mix with a spoon or your hand. Roast for 12-15 minutes or until they are browned + tender in the middle. Remove from the oven.

Using a small sauce pan, cook the sausage over high heat. Using a spatula or wooden spoon to break the pieces up into small bites. When it is fully cooked add the sausage to the sweet potato pan.

Using the same sauce pan, melt 1 tablespoon of butter. Mix the eggs with the milk in a small bowl. Add to these sauce pan with the butter. Sprinkle in a pinch of each salt + pepper + the green chilies. Mix with a spatula + cook until the eggs are cooked through + no longer runny. Mix the eggs with the sweet potato + sausage.

Sprinkle the fresh herbs (cilantro + scallions) + red pepper flakes. Stir with a spoon.

Char your tortillas on the stove top or heat up in a skillet or microwave. When ready, assemble the tacos with 2 spoonful's of the egg, sausage + sweet potato mixture. Squeeze some lime juice on top. Top with added green chilies, cherry tomatoes, cheese + hot sauce (if desired).


This recipe was made #glutenfree. Can be made #dairyfree without the cheese.