In honor of Taco Tuesday, I decided that I wanted breakfast tacos this morning. I already had almost everything I needed to make them at home, except for the corn tortillas. The craving was real so I went straight to the grocery store, picked some up, and drove over to my boyfriend’s apartment to cook said tacos. Once I started getting my ingredients together, he casually drops this bomb on me:
“Oh, I don’t like corn tortillas.”
Great. I looked through his fridge and pantry and the only other carb in sight was dried pasta. Now what? I checked the freezer and I saw something I never knew I wanted anywhere near my tacos. Waffles.
This may sound like something you might have eaten from a drive through last year but trust me, it’s so much more than that. This taco is downright delicious. The toppings really make it, which is why I leave it up to you in the recipe to decide how much of each you want to add. Maybe I’ll think twice next time before reaching for those corn tortillas? Well, for breakfast anyways.
- 1 tablespoon butter
- 2 large eggs
- 1 tablespoon of milk
- 1/4 cup grated cheese of your choice (I used a mix of monterey jack and cheddar)
- a couple of dashed of your favorite hot sauce such as Crystal or Tabasco
- salt and pepper to personal taste
- 2 whole grain waffles
- 1 tablespoon olive oil
- 1 sausage link of your choosing. Casing removed (I used Brat Hans Poblano Pepperjack Chicken Sausage)
- grated cheese of your choosing
- cilantro jalapeño pesto (Bowl of Delicious has a great recipe, but you can also find some at your local Whole Foods)
- pickled red onions (I used this recipe from The Kitchn)
Heat a non-stick pan with olive oil over medium heat, add sausage and crumble as it cooks. Once the sausage is golden brown and cooked through, remove from pan and put crumbles on a paper towel to drain. Keep warm.
Next, whisk together all of the ingredients for the scrambled eggs except for the butter. Whisk it good! Melt the butter non-stick pan over medium-low heat and add the egg mixture to the pan. I like to use a rubber spatula and long sweeping motions when I scramble the eggs until they’re just almost set, but feel free to cook the eggs to your own preference of doneness.
Put waffles into the microwave and cook for 30 seconds or until they’re defrosted. I don’t usually use the microwave, but it is pretty crucial to making the waffles pliable enough to fold into a taco shape.
Top the waffles with scrambled eggs, cooked sausage, and rest of the toppings. Devour ASAP and celebrate the fact that at least it’s not still Monday!