Breakfast Sausage Street Tacos

Servings

15 mins

Prep Time

30 mins

Total Time

Contains Gluten

Amount / Quantity	Ingredients
1 cup	High Quality Balsamic Vinegar
1/4 cup	Honey
1 (16 oz.)	All Natural Pork Sausage Roll
4	Tortillas (corn or flour)
1	Ripe Peach, sliced into thin wedges
4	Large Eggs
	Salt and Pepper to taste
1 tablespoon	Butter
	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

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.
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.
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.
Spray skillet lightly with cooking spray, char peach slices over medium heat, about a minute on each side; set aside.
In small bowl, scramble eggs with salt and pepper to taste. Melt butter in same skillet and cook eggs.
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.