Made with fluffy scrambled eggs and homemade Whole30 breakfast sausage, these Whole30 breakfast tacos are the perfect combo of easy, tasty, fun-to-eat, and totally compliant. They’re loaded with proteins, healthy fats, and plenty of flavor so breakfast is always delicious, never boring or repetitive.
🌮 What Makes This Recipe So Good
- Whole30 breakfast tacos are such a fun way to start the day! Let’s face it, breakfast can get a little repetitive and boring. Mornings are wild, so there’s not always time to cook up a full spread, especially one that’s always completely compatible with a Whole30 round. If you’re like me, you find a couple of things that work and they become your go-to breakfast day after day until you just can’t eat them one more time. Sound familiar? Well, these tacos are here to get you EXCITED about your mornings again!
- The scrambled eggs are wonderfully fluffy. The simple homemade breakfast sausage is tender and full of flavor and SO easy to make. Pop a scoop of each into a lettuce cup, top them with tomatoes, cilantro, and avocado, and in no time at all you’ve got a handheld meal that’s tasty and checks all the boxes on the meal template.
👩🏼🍳 Chef’s Tips
- Don’t stop here. Get creative with your Whole30 breakfast tacos, adding other ingredients or flavors as you like. Swap out the avocado slices with a simple guac. Skip the cherry tomatoes and opt for a compatible salsa or pico de gallo instead. Throw on some diced jalapeño or cauliflower rice or roasted sweet potato or sautéed peppers and onions. Round it all out with a squeeze of fresh lime juice.
- Salting the eggs and letting them rest before cooking them is an optional step, but really encouraged! Not only does it season the scrambled eggs, but giving the eggs time to absorb the salt helps them turn out creamy and fluffy. If you struggle with homemade scrambled eggs being bland and dry, definitely give this method a try.
- On that note, the temperature of your skillet also has a big impact on the texture of your scrambled eggs. Make sure you’re cooking the eggs of medium-low heat – trust me, it’s worth the few extra minutes. Cooking them on higher heats make get the job done faster, but you’re much more likely to end up with dry, crumbly scrambled eggs.
Whole30 Recipes We Can’t Stop Eating
- Whole30 Everything Bagel Chicken and Scallion “Cream Cheese” Sauce
- Easy Sweet Potato Rice
- Whole30 Fried Chicken and Mashed Potato Bowl with Gravy
- Healthy Zuppa Toscana (Whole30, Paleo, Dairy Free)
- Whole30 Gyro Meatballs
- Whole30 Meatloaf
For the Scrambled Eggs
For the Breakfast Sausage
For the Tacos
- 12 butter lettuce leaves
- ½ cup diced cherry tomatoes
- ¼ cup finely chopped cilantro
- 2 medium avocados skin and pit removed, flesh sliced thin or diced
- Medium mixing bowl
- Large skillet
- Paper towels
- Medium bowl
- Large mixing bowl
- Silicone spatula
- Crack 8 eggs directly into medium mixing bowl. Season with plenty of salt and black pepper to taste. Whisk ingredients together vigorously until eggs are no longer streaky and mixture is pale in color. Set eggs aside.
- Heat large skillet over medium heat. Place paper towels in medium bowl and set aside.
- Add ground pork, dried sage, salt, black pepper, crushed red pepper flakes, and ground clove to large mixing bowl. Use hands to mix ingredients together until fully incorporated. Be careful not to overmix or sausage will be dense and tough.
- Transfer sausage mixture to warm skillet and increase heat to medium-high. Cook, crumbling sausage into small pieces, approximately 10 minutes or until sausage is cooked through and browned.
- Once sausage is cooked, drain grease into appropriate container and discard or save for other uses. Transfer cooked sausage crumbles to bowl lined with paper towels and set aside.
- Return skillet to heat and reduce heat to medium. Add 1 tablespoon avocado oil and swirl pan to fully coat bottom with oil. Warm skillet over medium heat until oil is hot and shimmery.
- Once oil is hot, pour whisked egg mixture into skillet and reduce heat to medium-low. Let eggs sit undisturbed until edges are just set.
- Once edges of eggs begin to set, use silicone spatula to gently push egg mixture from one side of skillet to other. Allow egg mixture to settle, then repeat from opposite side of skillet. Continue folding egg mixture into itself until eggs are cooked through to desired doneness. Remove skillet from heat and set aside.
- Fill one butter lettuce leaf with one scoop scrambled eggs, then add one scoop sausage crumbles. Top with tomatoes, cilantro, and avocado. Set breakfast taco aside and repeat with remaining lettuce leaves, until all tacos have been formed. Serve warm.
- Letting the scrambled egg mixture rest in the mixing bowl is optional, but encouraged. Salting the eggs and giving them time to absorb the salt makes the eggs creamy, tender, and moist.
- Make-Ahead or Meal Prep: Prepare all components of the breakfast tacos ahead of time. Refrigerate the crumbled sausage separately from the scrambled eggs, and store both separately from the prepared toppings. When ready to eat, reheat the sausage and the eggs in the microwave, then assemble desired number of tacos and serve. Components will keep up to 3 days if refrigerated in airtight containers.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.