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Asian Breakfast Tacos

By Molly Yeh
Created January 10, 2017
Betty blogger Molly Yeh uses Asian flavors to elevate the humble breakfast taco to brunch-table-worthy fare.
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Breakfast sandwiches are like the Jennifer Lawrence of the sandwich world: they can do no wrong. They're satisfying, easy to enjoy, and even on their worst days, they're pretty darn good. Breakfast tacos are no exception. Not only are they tasty, but they also give you a fun excuse to throw a brunch party and have margaritas before noon.

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These breakfast tacos, like many things in my life (including my DNA), have some Asian built in. The Korean fermented pepper paste, called Gochujang, adds a smoky spicy kick, while ginger and sesame elevates your typical breakfast sausage. (You’ll find Gocujang at Asian food markets or well-stocked natural food stores.)

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So put on the mariachi (or Psy), pour the margaritas (or sake), and get brunching!

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Asian Breakfast Tacos

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Ingredients

    • 1large potato
    • 1tablespoon olive oil
    • Salt and pepper to taste
    • 1package (12 oz) bulk breakfast pork sausage
    • 2tablespoons soy sauce
    • 1tablespoon real maple or maple-flavored syrup
    • 1 1/2teaspoons ground ginger
    • 1teaspoon crushed red pepper flakes
    • 2teaspoons sesame oil
    • 6eggs
    • Water
    • 4green onions, finely chopped (4 tablespoons)
    • 2teaspoons gochujang (Korean chile pepper paste)*
    • Juice of 1/2 lemon
    • 6tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)

Directions

  • 1Heat oven to 400°F. Chop potato into 1/2-inch cubes. In medium bowl, toss potato with olive oil, salt and pepper. Place in single layer on ungreased cookie sheet. Bake 45 to 60 minutes or until tender and lightly browned.
  • 2Meanwhile, in another medium bowl, mix sausage, 1 tablespoon of the soy sauce, the maple syrup, ginger, pepper flakes and 1 teaspoon of the sesame oil. In 10-inch skillet, cook sausage mixture over medium heat, stirring occasionally and breaking up sausage into small crumbles, until no longer pink.
  • 3In small bowl, beat eggs, splash of water and 2 tablespoons of the green onions. Scramble eggs in 8-inch skillet. Season with salt and pepper to taste.
  • 4When potatoes are done, toss in mixture of remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, the gochujang and lemon juice.
  • 5Warm tortillas in skillet or in microwave. Assemble tacos with tortillas, sausage, eggs, potatoes and remaining green onions.

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