Pancake Breakfast Tacos

Pancake Breakfast Tacos

Pancake Breakfast Tacos
5
Servings
10 mins
Prep Time
40 mins
Total Time
Contains Gluten icon
Contains Gluten

Ingredients

1 (12 oz)

All Natural Pork Sausage Roll

1 box

“Just Add Water” Pancake and Waffle Mix, enough to make 10 thin pancakes

Vegetable oil

1 tablespoon

Butter

5

Eggs, whisked

Salt and Pepper

Nacho and Taco Cheese, shredded

Salsa Sour Cream

Sliced Green Onions

Hot Sauce

Directions

  1. Preheat oven to 200°F.

  2. Cook sausage in large skillet over medium heat, using spatula to break up into small pieces, until cooked through, about 10 minutes. Remove from skillet and drain on paper towels.

  3. Using package directions, prepare pancake batter following the instructions for thinner pancakes. You will need a total of 3 1/3 cups batter.

  4. Coat griddle with a little oil and heat over medium-high heat. Pour 1/3 cup batter onto griddle to make a 5-inch round pancake. Cook for 1 to 1 1/2 minutes per side or until just golden brown. Place on baking sheet and keep warm in preheated oven. Repeat with remaining batter to make 10 pancakes.

  5. Melt butter in large skillet over medium heat. Add eggs; cook, stirring frequently until no longer runny, about 3 minutes. Stir in sausage and season with salt and pepper.

  6. To assemble tacos, scoop about 1/4 cup filling into each warm pancake. Serve with desired amount of cheese, salsa, sour cream, green onions and hot sauce.

    >Variation: Try adding 1/4 cup maple syrup to pancake mix before cooking for a sweet maple taste.

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