Pre-Practice Breakfast-for-Dinner Tacos

Ingredients

This version of pre-practice breakfast-for-dinner tacos keeps the ingredient job tied to serves 4.

• 8 small flour or corn tortillas
• 8 large eggs
• 1/2 lb breakfast sausage or turkey sausage
• 1 cup shredded cheddar cheese
• 2 tablespoons milk
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup salsa, for serving

How to Make It

Use the method below to turn pre-practice breakfast-for-dinner tacos into dinner, leftovers, or a packed portion without guessing.

• Cook the sausage in a skillet over medium heat, breaking it up, for 6 to 7 minutes until browned and cooked through, then set it aside.
• Whisk the eggs with the milk, salt, and pepper.
• Melt the butter in the same skillet over medium-low heat, add the eggs, and stir gently for 3 to 4 minutes until softly scrambled.
• Warm the tortillas in a dry pan or microwave for 20 seconds.
• Fill each tortilla with scrambled eggs and sausage, top with cheese, and serve with salsa.

Timing Before Practice

Eggs cook quickly, so start about 25 minutes before you leave to give kids time to eat.

• T-minus 25: brown the sausage and warm the tortillas
• T-minus 12: scramble the eggs and build tacos
• T-minus 5: water bottles and shoes, no new cooking

Make It Ahead or Save Leftovers

Cooked sausage and eggs both reheat, so a bigger batch covers breakfast too.

• Brown the sausage a day ahead and refrigerate it
• Reheat leftover eggs gently in the microwave with a splash of milk
• Roll extras into foil for a grab-and-go breakfast burrito
• Serve with: orange wedges, a glass of milk

Parent Tip

Pull the eggs off the heat while they still look slightly wet; they finish cooking from their own heat and stay tender.