Elk Breakfast Tacos (Edit recipe)

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Rise and shine with a breakfast that packs a punch! Whether you’re hangry, hungover, or just hungry- these breakfast tacos hit the spot! Loaded with seasoned, tender elk meat, runny, over-easy eggs, and a burst of fresh toppings, these tacos are a flavorful twist on your morning routine. Provecho amigos!

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 4-6

Ingredients

4 - 6 whole Eggs
1 - 3 tsp Redmond Real Salt, to taste
1 - 3 tsp Ground Fresh Black Peppercorns, to taste

Toppings

0.5 cup Salsa Verde
.5 cup Sour Cream
.5 cup Colby Jack Cheese, shredded

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Brown breakfast sausage on med-low heat.
While meat is browning, add avocado oil to a separate large skillet on low heat. Splash water on your coconut tortilla and heat for about 30 seconds on one side. (Dousing your tortilla in water helps steam the tortilla without burning it).
Flip your tortilla and crack an egg on top. Add s & p- cover.
After about 2 minutes your egg should be steamed, gently flip. Cook for about 30 more seconds and turn heat off.
Add to a plate to garnish with your desired toppings, serve immediately.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	191
Fat:	14 g
Carbohydrates:	5 g
Protein:	7 g
Cholesterol:	56 g
Sodium:	944 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.