Pancake Breakfast Tacos

It’s time to ditch the tortilla shell. These pancake tacos are filled with breakfast sausage, eggs and your favorite taco toppings.

Servings

10 mins

Prep Time

40 mins

Total Time

Contains Gluten

1 (16 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

Preheat oven to 200°F.
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.
Using package directions, prepare pancake batter following the instructions for thinner pancakes. You will need a total of 3 1/3 cups batter.
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.
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.
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.