Sausage Egg and Cheese Pacos

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 pacos
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Ingredients

1 tablespoon canola oil

12 ounces breakfast sausage, removed from casing 

3 tablespoons half-and-half or milk 

6 large eggs 

Kosher salt and freshly ground black pepper

1 tablespoon butter 

8 thin pancakes, 5 to 6 inches in diameter (see Cook's Note)

1 cup shredded pepper jack cheese 

1 avocado, thinly sliced 

2 Roma tomatoes, cut into small dice 

3 scallions, white and light green parts, sliced

Hot sauce, if desired 

Directions

  1. Heat the oil in a large nonstick skillet over medium heat. Add the sausage and use a wooden spoon to break it up into crumbles. Cook until browned, about 8 minutes. Remove to a plate and cover with foil to keep warm.
  2. In a large bowl, whisk together the half-and-half and eggs and season with a generous pinch of salt and pepper. Add the butter to the same skillet the sausage was cooked in and heat over medium-low heat. Add the egg mixture and cook, stirring constantly, until the eggs are scrambled and set, 5 to 6 minutes.
  3. To assemble the pacos, divide the egg mixture among the pancakes, top with the crumbled breakfast sausage and sprinkle each with 1 to 2 tablespoons of the cheese. Top with sliced avocado, diced tomato and some scallions and drizzle with hot sauce if desired.

Cook’s Note

You can use boxed pancake mix and thin it out with a 1/4 cup water per batch to make the pancakes.

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