Inspired by King David Tex-Mex style breakfast tacos, these are my family’s absolute favorite! Made with savory breakfast sausage, fluffy scrambled eggs, creamy refried beans, and melted cheddar cheese, these tacos are wrapped in soft flour tortillas and baked to perfection in foil.
Easy Breakfast Tacos Made with Scrambled Eggs, Refried Beans and Pork Sausage
These warm, cheesy breakfast tacos are a family favorite, whether it’s breakfast, dinner, or somewhere in between! Filled with savory breakfast sausage, fluffy scrambled eggs, creamy refried beans, and melty cheddar cheese, they’re wrapped in soft flour tortillas and baked in foil for easy serving.
Our family is big fans of Brooklyn’s Tex-Mex favorite, King David Tacos. Their delicious breakfast tacos have been a staple for us, especially when visiting Prospect Park and then ordering them by the tray to our front door once Covid hit. Inspired by how addictingly good they are, we decided to start recreating them at home, and now this recipe has become a go to in our weekly dinner menu for our family! We even wrap each taco individually in aluminum foil because part of the magic is in unwrapping it!
The result is a grab-and-go breakfast taco that’s hearty, flavorful, and easy to enjoy at home or on the go. Whether you’re serving them for a weekend brunch or doing dinner prep for a busy week, these tacos are a family favorite that everyone will love!
Looking for more Tex-Mex recipes? Try my Hearty Chicken Tortilla Soup and Quesadilla Casserole next!
How to Make Breakfast Tacos
In a skillet, cook the sausage over medium heat, breaking it into crumbles. Brown and remove from the skillet.
Whisk the eggs with salt and pepper in a bowl. Pour into the same skillet you cooked the sausage in and cook, stirring often, until scrambled and fluffy. You don’t need to butter the skillet since it’s still greasy from the sausage.
Heat refried beans up in the microwave, followed by warming up the tortillas in 30-second intervals until soft.
Cut 10 pieces of aluminum foil, about 12×12 squares.
Assemble tacos: spread refried beans on each tortilla, then add scrambled eggs, sausage, and cheese.
Wrap each taco in aluminum foil and place them in a baking dish. You will have 10 tacos, so it’s fine that they are being stacked on top of each other.
Bake for 15 minutes and then serve them right in the aluminum foil wrappers! Add your favorite homemade salsa or fresh salsa verde on top if you want!
Make Ahead Breakfast Tacos
These breakfast tacos are great for meal prepping! Breakfast tacos can be stored in the fridge for about 3–4 days. Just make sure they are wrapped tightly in foil or stored in an airtight container to keep them fresh. Just reheat when you’re ready to eat, either in the oven or in the microwave (remove the aluminum foil before heating up in the microwave). If you want to keep them longer, you can freeze them for up to a month and reheat from frozen when needed.
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Cheesy Sausage Breakfast Tacos
PrintIngredients
- 16 ounce package breakfast pork sausage
- 1 dozen eggs
- 15 ounce can refried beans
- 10 8” flour tortillas
- 1 cup shredded cheddar cheese
- aluminum foil
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet, cook the breakfast sausage over medium heat, breaking it into crumbles with a spoon or spatula. Cook until the sausage is browned and sizzling in the skillet. Remove from skillet and set aside.
- In a large mixing bowl, whisk together the eggs until fully combined. Season with salt and pepper.
- Pour egg mixture into the same skillet you cooked the sausage in over medium heat. The skillet should already be greased, so you don't need to add any butter to prevent sticking. Cook eggs, stirring often, until you have set and fluffy scrambled eggs.
- Open the can of refried beans and place in a microwave safe bowl. Heat in the microwave for 1 minute. Give them a stir after they are heated.
- Heat the tortillas in 30-second intervals in the microwave until warm and pliable, so you can easily remove them individually from the stack.
- Cut 10 aluminum foil sheets large enough to wrap each taco individually. They should be about 12 inches square.
- Assemble the tacos. Spread a spoonful of warm refried beans onto the center of each tortilla. Top with scrambled eggs and cooked sausage. Add a handful of shredded cheddar cheese. Do this until all 10 tortillas are filled. Wrap each taco up in a piece of aluminum foil.
- Place wrapped tacos in a 9×13 baking dish. You will double stack them on top of each other, that’s fine.
- Bake for 15 minutes. Allow to cool for a few minutes before serving tacos. We keep them wrapped in the foil and then our family unwraps them as they eat. Serve with your favorite salsa and enjoy!
Debbie says
Your recipes always please and never disappoint! These are delicious anytime of the day. And I like to substitute (turkey) bacon. Love the ceramic cookware idea for cooking bacon. Yum! Thank you Pamela