A simple breakfast taco gets elevated with an easy hollandaise sauce that comes together in the blender. Brown the sausage, scramble the eggs, warm the tortillas, and assemble for an elevated comforting breakfast! Make it more of a traditional “eggs benedict” by serving it on an english muffin or toast (related: Avocado Herb Eggs Benny).
Ingredient highlight
Eggs! These little rays of sunshine are a great source of vitamin K and B vitamins. They’re also high in selenium, vitamin D, and choline (an important nutrient for brain health).
Be sure to buy pasture-raised eggs! The amount of healthy omega-3 fats found in the yolks and other nutrients depends on what those chickens were eating. A true sign of a well-fed chicken is a golden yolk. My favorite store-bought brands are Vital Farms, Happy Egg, and the 365 (Whole Foods) brand pasture-raised eggs.
Servings 4
Prep Time 15 minutes 
Cook Time 10 minutes Ingredients
For the tacos:
- 12-16 oz breakfast sausages*
- 8 large eggs, whisked
- 1 cup grated cheddar cheese or any other melty cheese
- 8 medium corn or flour tortillas
- Chopped parsley, dill, or chives, for topping
For the hollandaise:
- 4 large egg yolks
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- ½ tsp kosher salt
- ½ cup butter
- *I like these best with a raw sausage that I can crumble up, but you could also just use a pre-cooked sausage. You can cook the sausage whole and then slice it up after or just put it in the tortilla whole.
Instructions
- In a high-speed blender, add egg yolks, lemon, mustard, and salt and blend until smooth. Add butter to a small saucepan and melt over low heat. You want the butter to be very warm/hot when you pour it into the blender.
- With the motor running, slowly pour in the hot butter (it may splatter a bit, so use your hand as a guard). Blend on high until smooth and emulsified. Now your sauce is ready! Transfer it to a heat-safe bowl. Don’t put it in the fridge, we want it to stay warm otherwise it will solidify. If it sits too long and is too thick, you can microwave on low power for 10 seconds.
- In a large non-stick skillet over medium-high heat, cook the breakfast sausage in a little bit of oil until cooked through and browned, about 5 minutes, breaking up into small chunks if using raw. Transfer to a paper towel lined plate or bowl. Pour off any excess oil, but leave a little bit in the pan to cook the eggs.
- Add the eggs to the skillet over medium heat and scramble them up. Transfer to a plate and top with cheese immediately so it can melt onto the eggs (cover with a towel or foil to keep warm).
- In that same skillet, warm your tortillas (or do this in the oven). Now assemble! Fill each tortilla with sausage and cheesy eggs. Drizzle the hollandaise sauce over top and sprinkle generously with herbs.
Items you can prep ahead (optional)
- Cook 12-16 oz sausage
- Grate 1 cup cheese
- Chop herbs, for topping
Substitutions:
- This recipe can’t be made vegan. To make it dairy-free, you can try using a dairy-free butter alternative and skipping the cheese or using a DF cheese.
- To make vegetarian, use a vegetarian sausage or make these sweet + salty tempeh crumbles.
- Serve this on toast or an english muffin for more of an eggs benedict-style breakfast.
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Sausage: up to 4 days in the fridge or 2 months in the freezer
- Eggs: up to 4 days in the fridge
- Hollandaise: up to 2 days in the fridge
Leftovers + Repurposing:
- Hollandaise will solidify/get very thick in the fridge. To warm up your hollandaise, reheat it in the microwave on low power (50%) in 10 second intervals, stirring after each time, until it’s thinned out/drizzle-able and just warm. Heating it up too quickly will cause the sauce to break.
- Use leftover hollandaise on eggs, meats, or veggies. It’s especially good on asparagus (see recipe) or artichokes!
- Make it a bowl (roasted potatoes + eggs + sausage + cheese + veggies + hollandaise) or put it on toast/english muffin.
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