Want a family friendly breakfast recipe? Then take a look at these sweet and savory pancake and sausage breakfast tacos. They’re easy to make and delicious!

Christmas Day is just a few weeks away and every year we have the same tradition. Either Kim or I will wake up early and cook breakfast for the rest of the family.

She usually makes cinnamon rolls or some sort of sweet pastry. On the other hand, I tend to prepare a meal heavy in meat and potatoes.

For this year, we wanted to combine the two flavor preferences into one hand-held dish. Enter our pancakes and sausage breakfast tacos.

They’re loaded with things both Kim and I enjoy like pancakes and sausage and eggs. I shouldn’t be surprised, restaurants have been doing this kind of thing for years.

Now, I won’t say ours are restaurant quality pancakes, sausage, and eggs, but they’re a great way to satisfy that craving at home. Kim and I hope you enjoy them as much as we do; let’s get cooking!

Two breakfast tacos in holders loaded with eggs, sausage, and syrup.

How to Make Sausage and Egg Breakfast Tacos

First, gather up all your ingredients and set them close by for easy access. Go ahead and cook the sausage links over medium-low heat until they are cooked all the way through.

Eating raw pork is not how you want to start your day. Set them aside, as they are, don’t chop them or anything.

The breakfast taco ingredients like pancake mix, sausage, eggs, and milk.

Next, mix up the pancake batter and start making the cakes. The batter might be a little thick, so use some extra milk or water (1/4-cup at a time) to thin it out.

Remember, you’re not going for thick and fluffy pancakes, you want them thin, like a tortilla. Additionally, we used 1/8-cup measuring cup to portion out the batter into small cakes.

After that, scramble the 4 eggs over medium heat. It doesn’t seem like a lot of eggs, but we only used about 1-tablespoon per taco.

You may want more filling than that, if so, add another egg or two and scramble it up.

The tacos have been built with sausage and eggs, and topped with maple syrup.

Last, assemble the breakfast tacos by placing one sausage link into a pancake. Top the link with a tablespoon or two of the scrambled eggs and drizzle it with a about 1-teaspoon of maple syrup.

Fold it up and serve it, that’s it, you’re done. As you can tell from the instructions, it’s a pretty simple dish to put together.

To be honest, I wish we would have started making sausage and egg breakfast tacos years ago when our son was just a toddler.

Like most small children, he loved hand-held foods and this would have been perfect. Oh well, as long as someone else’s kiddo enjoys it, that’s enough for me.

Two breakfast tacos, sitting on metal holders, ready to be served.

Tips for Breakfast Tacos:

For this recipe, you’re basically making flap-jacks small enough to fit the sausage links. In order to make this happen, use about 1/8-cup of pancake batter on each pancake. Unfortunately, you will have some batter left over.
If you’d rather not use a pre-made pancake mix, then try using our homemade pancakes recipe. Just remember to add about 1/2-cup of milk to the original recipe to thin out the final mixture.
Sausage is not for everyone, so feel free to substitute it out with bacon, Canadian bacon, or even ham. Also, instead of using maple syrup, honey also works really well as a topping to the breakfast tacos.
Oh, a quick note, if you don’t have time Christmas morning to make these, they try making breakfast burritos the night before, freeze them, then heat them up for a quick morning meal.

Other breakfast recipes you may enjoy:

Cinnamon Roll Sausage Pigs in a Blanket
Blueberry Pancakes
Dutch Baby Pancake
Breakfast Taco Board
Make Ahead Breakfast Burritos
Easy Breakfast Quesadillas