Breakfast Sausage Street Tacos

Breakfast Sausage Street Tacos

Brunch Ideas for Breakfast Sausage

Pairing balsamic vinaigrette with eggs, sausage, cheese, greens and peaches give these street tacos a delicious sweet and savory edge.

Breakfast Sausage Street Tacos
15 mins
Prep Time
30 mins
Total Time
Contains Gluten icon
Contains Gluten


Amount / QuantityIngredients
1 cup

High Quality Balsamic Vinegar

1/4 cup


1 (16 oz.)

All Natural Pork Sausage Roll 


Tortillas (corn or flour)


Ripe Peach, sliced into thin wedges


Large Eggs

Salt and Pepper to taste

1 tablespoon


Micro-Greens or Chopped Spring Mix

1/4 cup

Extra Sharp White Cheddar Cheese, grated

1/4 cup

Sharp Cheddar Cheese, grated

4 tablespoons

Fresh Cilantro


  1. Stir balsamic vinegar and honey together in small saucepan and place on medium-high heat. Bring to a boil, reduce heat to low and simmer for 10-15 minutes. Vinegar should coat the back of a spoon.

  2. Set aside to cool. The mixture will thicken as it cools. If it is too thick, add more vinegar, place back over heat and stir until incorporated. If it’s not thick enough, heat a little more until it thickens.

  3. Cook sausage thoroughly in large nonstick skillet and drain. Blot with a paper towel. Using same skillet, warm tortillas until char marks appear. Set aside, keeping warm.

  4. Spray skillet lightly with cooking spray, char peach slices over medium heat, about a minute on each side; set aside.

  5. In small bowl, scramble eggs with salt and pepper to taste. Melt butter in same skillet and cook eggs.

  6. Assemble tacos by placing tortillas on plates, then top with microgreens. Divide sausage evenly among 4 tacos.  Drizzle with balsamic glaze. Divide eggs evenly among 4 tacos. Top with shredded cheese and cilantro. Finish with charred peaches.

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