Keto Chicken Sausage Breakfast Tacos

0 Reviews

SERVINGS

2

PREP TIME

20 min

TOTAL TIME

30 min

GLUTEN FREE

NO

Preparing keto and paleo friendly breakfast tacos are easier than you think with coconut flour tortillas and Jones Sausage. Enjoy for breakfast, breakfast for dinner or an anytime snack.  

This recipe is made with ​Jones Golden Brown® Pork Patties.

018473 - 5 oz. ANGB Chicken Patty 2019 web
ingredients

For the Tortillas

1/4 cup coconut flour 
3 large eggs
​1/2 cup + 2 tablespoons unsweetened almond or coconut milk
1/2 teaspoon sea salt 
1/2 teaspoon cumin
1/2 teaspoon paprika

For the Tacos​

1 (5 oz) package Jones Dairy Farm All Natural Golden Brown Chicken Sausage Patties
1 small roma tomato, chopped
2 tablespoons fresh cilantro, chopped
1 ripe avocado, sliced
1/3 cup shredded cheddar cheese**
3 large eggs, beaten
1 teaspoon olive oil or coconut oil
1 tablespoon almond or coconut milk
​1/4 cup sour cream**
Juice from 1 small lime
Salt and pepper, to taste

 

DIRECTIONS

For the Tortillas

In large bowl, whisk all ingredients together until smooth. Let batter rest for a moment or two. Coconut flour is very absorbent and will thicken slightly. Batter should be runny right before cooking and should pour easily. If necessary, add 1 additional tablespoon of almond or coconut milk to thin.

Heat small skillet over medium to medium-high heat and grease lightly using oil spray or mister. Pour 1/4 cup of batter onto the skillet and quickly tilt in different directions to evenly distribute, like making crepes.

Cook, covered with a lid, until the edges are golden and bubbles form in the middle. ​Edges will curl inward when lid is lifted (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat six times until batter is gone. 

Set tortillas aside.
 

For the Tacos

In small bowl, mix sour cream and lime juice. Add a pinch of salt. Set aside.

Warm sausages according to package directions. While warming, whisk eggs and 1 tablespoon milk in small bowl. Add a pinch of salt and black pepper. When sausages are hot, remove from pan and set aside.

Using same pan, add 1 teaspoon olive oil and cook eggs over medium-low heat until scrambled.

Remove from heat and slice sausages into strips. 

Assemble tacos using tortillas (warm for 10 seconds in microwave if desired), and dividing remaining ingredients (avocado, sausages, scrambled eggs, cheese, tomato and fresh cilantro) evenly among 6 tortillas.

*You can easily double this tortilla recipe. Store the leftovers in the refrigerator, in a sealed container with paper towel in between tortillas to absorb any moisture.

** This recipe is keto friendly. If you are following a paleo, eliminate the cheese (or use a plant-based substitute). Also, for an easy sour cream substitute, refrigerate a can of full fat coconut milk overnight. Remove the coconut cream that settles at the top and place into a small bowl. Add 2 Tablespoons of lemon juice to the coconut cream and mix well.  

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Ingredients

For the Tortillas

1/4 cup coconut flour 
3 large eggs
​1/2 cup + 2 tablespoons unsweetened almond or coconut milk
1/2 teaspoon sea salt 
1/2 teaspoon cumin
1/2 teaspoon paprika

For the Tacos​

1 (5 oz) package Jones Dairy Farm All Natural Golden Brown Chicken Sausage Patties
1 small roma tomato, chopped
2 tablespoons fresh cilantro, chopped
1 ripe avocado, sliced
1/3 cup shredded cheddar cheese**
3 large eggs, beaten
1 teaspoon olive oil or coconut oil
1 tablespoon almond or coconut milk
​1/4 cup sour cream**
Juice from 1 small lime
Salt and pepper, to taste

 

Directions

For the Tortillas

In large bowl, whisk all ingredients together until smooth. Let batter rest for a moment or two. Coconut flour is very absorbent and will thicken slightly. Batter should be runny right before cooking and should pour easily. If necessary, add 1 additional tablespoon of almond or coconut milk to thin.

Heat small skillet over medium to medium-high heat and grease lightly using oil spray or mister. Pour 1/4 cup of batter onto the skillet and quickly tilt in different directions to evenly distribute, like making crepes.

Cook, covered with a lid, until the edges are golden and bubbles form in the middle. ​Edges will curl inward when lid is lifted (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat six times until batter is gone. 

Set tortillas aside.
 

For the Tacos

In small bowl, mix sour cream and lime juice. Add a pinch of salt. Set aside.

Warm sausages according to package directions. While warming, whisk eggs and 1 tablespoon milk in small bowl. Add a pinch of salt and black pepper. When sausages are hot, remove from pan and set aside.

Using same pan, add 1 teaspoon olive oil and cook eggs over medium-low heat until scrambled.

Remove from heat and slice sausages into strips. 

Assemble tacos using tortillas (warm for 10 seconds in microwave if desired), and dividing remaining ingredients (avocado, sausages, scrambled eggs, cheese, tomato and fresh cilantro) evenly among 6 tortillas.

*You can easily double this tortilla recipe. Store the leftovers in the refrigerator, in a sealed container with paper towel in between tortillas to absorb any moisture.

** This recipe is keto friendly. If you are following a paleo, eliminate the cheese (or use a plant-based substitute). Also, for an easy sour cream substitute, refrigerate a can of full fat coconut milk overnight. Remove the coconut cream that settles at the top and place into a small bowl. Add 2 Tablespoons of lemon juice to the coconut cream and mix well.