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The Best

Summer Smash Breakfast Tacos

With Johnsonville Sausage

Prep Time 15 Minutes

Cook Time 8 Minutes

Servings: 4 Servings

Summer Smash Sausage Tacos

Pico de Gallo

  • 4 x roma tomatoes, diced
  • 1 x large jalapeno, seeded, stemmed, and diced
  • 1/2 x white onion, diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro, finely chopped
  • Kosher salt, for seasoning

We’re bringing backyard vibes straight to breakfast with these Johnsonville Summer Smash Sausage Breakfast Tacos. Double-stacked sausage patties get smashed right into the tortilla, locking in all that juicy flavor. Top it off with melty cheddar, a sunny egg, fresh pico de gallo, and a drizzle of crema — and you’ve got yourself a handheld breakfast bomb that hits like summer every time. Perfect for brunch, cookouts, or anytime you want to flex your flat top skills.

 

 

 

Instructions:

Combine all of the ingredients for the pico and salt to taste, and set aside.

 

Heat a griddle (flat top grill or a cast iron griddle on your grill) to 350º. Allow it to preheat for 10-15 minutes. Set it up for two-zone cooking with one section of the griddle turned off.

 

Place four sausages on the griddle, spaced about ten inches apart. Add a second patty on top, creating four double stacks. Then, place a tortilla on top of each stack. Once the sausage juices start to sizzle, flatten them with a spatula or burger smash tool. The sausage should spread around just outside the edges of the tortilla. Cook for 2-3 minutes, or until you achieve a good sear on the sausage and it is cooked through (160ºF internal). Flip the sausage and tortilla over and cook for 30 seconds to warm the backside of the tortilla. Finally, move the four sausage tacos to the side of the griddle. 

 

If the griddle is dry, brush it with some neutral oil. Crack the four eggs onto the griddle, one where each taco was—season with salt and pepper. Cook to your desired doneness. We like sunnyside up.

 

Place the tacos on a sheet tray, sausage side up. Top with a pinch of shredded cheese, an egg, a few tablespoons of pico de gallo, and a drizzle of crema.
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The Best Summer Smash Breakfast Tacos With Johnsonville Sausage

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Pork, Tacos
Prep Time 15 minutes
Cook Time 8 minutes
Servings 4

Ingredients

Summer Smash Sausage Tacos

  • 8 x Johnsonville Original Breakfast Sausage Patties 1 container
  • 4 x eggs
  • 4 x flour street taco shells
  • 1/2 c shredded cheddar cheese
  • 1 c pico de gallo see below
  • 1/4 c Mexican crema
  • 1/4 c cilantro leaves picked, washed and dried
  • 3 tablespoons neutral oil
  • Kosher salt & pepper

Pico de Gallo

  • 4 x roma tomatoes diced
  • 1 x large jalapeno seeded, stemmed, and diced
  • 1/2 x white onion diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro finely chopped
  • Kosher salt for seasoning

Instructions

  • We’re bringing backyard vibes straight to breakfast with these Johnsonville Summer Smash Sausage Breakfast Tacos. Double-stacked sausage patties get smashed right into the tortilla, locking in all that juicy flavor. Top it off with melty cheddar, a sunny egg, fresh pico de gallo, and a drizzle of crema — and you’ve got yourself a handheld breakfast bomb that hits like summer every time. Perfect for brunch, cookouts, or anytime you want to flex your flat top skills.
  • Instructions: Combine all of the ingredients for the pico and salt to taste, and set aside.
  • Heat a griddle (flat top grill or a cast iron griddle on your grill) to 350º. Allow it to preheat for 10-15 minutes. Set it up for two-zone cooking with one section of the griddle turned off.
  • Place four sausages on the griddle, spaced about ten inches apart. Add a second patty on top, creating four double stacks. Then, place a tortilla on top of each stack. Once the sausage juices start to sizzle, flatten them with a spatula or burger smash tool. The sausage should spread around just outside the edges of the tortilla. Cook for 2-3 minutes, or until you achieve a good sear on the sausage and it is cooked through (160ºF internal). Flip the sausage and tortilla over and cook for 30 seconds to warm the backside of the tortilla. Finally, move the four sausage tacos to the side of the griddle. 
  • If the griddle is dry, brush it with some neutral oil. Crack the four eggs onto the griddle, one where each taco was—season with salt and pepper. Cook to your desired doneness. We like sunnyside up.
  • Place the tacos on a sheet tray, sausage side up. Top with a pinch of shredded cheese, an egg, a few tablespoons of pico de gallo, and a drizzle of crema.