Cheesy Hash Gordita Breakfast Tacos

Do you ever wake up and crave tacos? Just me. Okay, cool cool cool. Well, I can guarantee once you try these Cheesy Hash Gordita Breakfast Tacos you will want these for breakfast every morning and you will be craving tacos just like me!

Prep:
30
minutes
Cook:
20
minutes
TOtal:
50
minutes

Ingredients

  • 8 Hard shell tacos
  • 8 Flour tortillas
  • 2 Cup Mexican cheese blend: cheddar, monterey jack
  • 8 eggs
  • 1 TBSP milk
  • Pinch of salt
  • ¼ Cup fresh tomatoes, diced
  • ¼ Cup yellow onion, diced
  • 2 TBSP jalapenos, minced
  • 2 TBSP cilantro, minced
  • 1 TBSP coconut oil
  • 3 Cups hash browns, cooked
  • 1 Lb. Breakfast sausage
  • Spinach, sliced
  • Avocado slices, for garnish

Instructions

  1. Preheat your oven to 400 degrees and prepare a baking sheet with parchment paper and nonstick spray. Set aside.
  2. Dice your tomatoes and yellow onion, measure out and set aside. Mince your jalapenos and cilantro, measure out and set aside. Slice your spinach leaves into strips, set aside. If you got blocks of cheese as opposed to pre-shredded, grate your cheeses and set aside.
  3. Crack your eggs into a bowl. Add 1 TBSP milk and a pinch or 2 of salt. Whisk well. Set aside.
  4. Cook your breakfast sausage until it is no longer pink. Set aside. Cook your hashbrowns according to the package until they are crispy and tender. Set aside.
  5. Heat a pan over medium heat, spray with non-stick spray. Add 1 TBSP coconut oil. Once melted, add your prepared tomatoes, yellow onion, jalapeno and cilantro. Cook for 2-3 minutes until onions become fragrant and translucent. When ready, pour in your prepared eggs. Cook until eggs are scrambled and mixed well with the vegetables. When done, remove from heat.
  6. To assemble begin by laying your flour tortillas flat on your prepared baking sheet. Sprinkle with a mixture of cheese and cooked hashbrowns evenly. Bake for 4 minutes until the cheese has melted. When melted, remove from the oven and place the hard shells on top with the bottom of the hard shell towards the middle of the flour tortilla and then lay it flat to one side, carefully pressing down into the melted cheese. Place back in the oven for 2 minutes, remove from heat and fold the other cheesy hashbrown side into the hardshell and carefully press together.
  7. When ready to serve, spoon some of your cooked egg mixture into each shell followed by your cooked breakfast sausage.
  8. Top with your sliced spinach and sliced avocado. Serve with salsa, hot sauce and sour cream on the side if desired.
  9. ENJOY!