fresh garden veggie & brat Breakfast Tacos
This breakfast recipe was created out of a need to use all the zucchini and other fresh veg I’d grown in my garden.
Typically at the end of summer, you’ll find the farmers markets overflowing with zucchini, corn, and peppers. These breakfast tacos utilize what the end of summer does best here in Minnesota and feature that fantastic fresh produce perfectly.
So fresh garden veggie and brat breakfast tacos…
It’s like fajitas meets tacos meets breakfast bowl but in a corn tortilla. Not to mention the Spicy Sriracha Lime Sauce drizzled on top. This is one of my top five sauces for sure and it’s great with breakfast food. It’s something I whipped up ages ago and keep in the fridge for whenever I need something spicy, tangy, and creamy on a rice bowl, salad, or breakfast sandwich.
These easy homemade breakfast tacos are everything I’d want in a meal.
Smokey meaty brats, tons of fresh veg, herby cheesy scrambled eggs, a kick of tangy, creamy Sriracha lime sauce, and a bright vinegary crunch from the red onion and sweet corn to balance it all out. It’s my absolute favorite and a real crowd-pleaser. These breakfast tacos are satisfying protein-packed, and perfect for meal prep.
What I love most about this recipe is its simplicity and versatility.
Add whatever veggies you have; mushrooms, roasted potatoes, hashbrowns, cherry tomatoes peppers, onions, and zucchini; they all taste delicious. Even other meats besides brats are super tasty too if you are in a pinch. Think bacon, breakfast sausage, or ham. Personally, I make this when I don’t know what to eat, which is often. Even though this is great for breakfast I actually prefer them for breakfast for dinner. Just so good!
Let’s get started!
Start by roasting all the veggies. Zucchini, peppers, onions throw them on there, drizzle with olive oil, salt, pepper, and cumin in the oven they go. They get all roasty and toasty. It’s up to you how much char and blistering they get. Give them a nice toss once or twice while in the oven to evenly cook. I’ve also tried mushrooms and cherry tomatoes. Whether from your garden, farmers market, CSA, or a friend, fresh local veggies always have better, fresher flavor when in season especially when highlighted in a dish like this. So go for the best produce you can find, it really makes a difference to the whole experience.
Next, cook the brats. Or meat of choice. I love bacon or breakfast sausage with these too, but my favorite is brats. A very Midwest move, but tastes so good. This is why I love these breakfast tacos for dinner too because the brats make it a bit more substantial of a meal.
Mix the eggs, herbs, and cheese. I like to give 2 tacos per person it seemed to be the perfect amount, so one egg per taco gives you enough protein and herby cheesy goodness. Scramble in a pan with some butter and set aside. It’s that easy.
Make the Spicy Sriracha Lime Sauce. The easiest, spicy condiment to make that goes with so many dishes. Add to a rice bowl with grilled chicken and veg or throw on a grilled sandwich. Spicy, tangy, bright and creamy. I have it in the fridge at all times. Just mix the yogurt, mayo, Sriracha, lime, honey, garlic, and a pinch of salt, and you’re set to go.
Assemble it all together. Broil the corn tortillas with some cheese until it’s bubbly and toasty. Adding a little cheese to these helps the tortillas stay together a little easier. This is a messy taco so don’t be afraid to pile it high. Start with some eggs on the tortilla, pile some veggies, a few slices of the brat, some avocado slices, fresh corn, and red onion, and finish with a drizzle of the Sriracha lime Sauce. Enjoy!
BREAKFAST
Fresh Garden Veggie & Brat Breakfast Tacos
Cook Time: 30 minutes Yield: 4 servings (2 tacos per person)
INGREDIENTS
6 large eggs
3/4 cup Cotija Cheese, Cheddar, or a mild Gouda, grated
1/2 cup mixed herbs, chopped (Dill, Parsley, Cilantro, Basil, or Chives)
5 brats (traditional or filled with cheese tastes great too my favorite is mushroom Swiss)
The Veg
1 large or 2 small Zucchini cut into 1/4” rounds
2 large Bell Peppers, thinly sliced (any color)
1/2 large white onion, thinly sliced
Other Veg options:
mushrooms
eggplant
cherry tomatoes
roasted potatoes or hashbrowns
Toppings
8 corn tortillas
2 avocados, thinly sliced
pickled red onion
2 fresh cobs of corn, cut off the cob
1/2 cup Greek yogurt
Spicy Sriracha Lime Sauce
1/2 cup Mayo
2 tablespoons Greek yogurt
1 tablespoon Sriracha
1 tablespoon Honey
Juice of 1 lime
1 garlic clove, finely grated
Pinch of salt
Quick Pickled Red Onion (Optional)
1 red onion, peeled, very thinly sliced 1/8” thin.
1/3 cup unseasoned rice vinegar
2/3 cup water
1 teaspoon kosher salt
1 teaspoon honey, brown sugar, or granulated sugar
Notes: I prefer to use rice vinegar to white vinegar because it is slightly more mild and less pungent. If you like it less sweet and more vinegary then add less sugar. You can make these ahead and keep in the fridge for a variety of dishes. Store well for about a week.
INSTRUCTIONS
Pickled Red Onion (Optional)
Place thinly sliced red onion, rice vinegar, water, salt, and sweetener into a jar or small bowl. Mix together and let sit in the fridge until everything is ready.
The Veg and Brats
Preheat the oven to 380 degrees and start preparing all the vegetables. Place the slices of zucchini, peppers, onion, and other vegetables you choose on a large sheet pan.
Drizzle 2 tablespoons of olive oil over all the vegetables and season with salt, pepper, and cumin to taste. Toss a few times making sure that everything gets coated in oil and seasoning. Place brats on a second sheet pan spread apart. Place both in the oven and cook until the veggies are softened and starting to get golden brown, and the brats are almost cooked through about 10 minutes.
Once the vegetables are softened, turn your oven to high broil and cook until crispy, and the veg has a few blistery brown bits for 4-5 minutes. Once the vegetables are done remove from the oven and place the Brats under the broiler until blistering and have a nice color about 4-5 minutes. Keep an eye on the vegetables as they can burn quickly under the broiler.
Once the vegetables are cooked, take them out of the oven and set aside. When the brats are fully cooked, remove from the oven, thinly slice, and set aside.
The Eggs
Meanwhile, the vegetables are in the oven prepare the eggs. In a medium bowl crack 6 eggs and whisk until fluffy and frothy. Add the chopped herbs and 1/4 cup grated cheese and mix.
Heat a large nonstick pan over medium-low heat with 2 tablespoons of butter. Add the eggs and continue stirring until a soft curd forms and the eggs are mostly cooked. Be careful not to overcook. If you need to turn off the heat when they are close to done and finish cooking with leftover heat from the pan you can do that as well. Place the scrambled eggs in a bowl and set aside.
Spicy Sriracha Lime Sauce
In a bowl mix ½ cup mayonnaise, 2 tablespoons yogurt, 1 tablespoon sriracha, 1 tablespoon honey, 1 garlic clove grated, and the juice of 1 large lime or 2 small limes(about 4 tablespoons) and a pinch of salt. Mix until smooth and creamy. Taste for seasoning, if you want it more tangy add more lime or more spicy add more Sriracha to your liking.
Assemble the tacos!
Place corn tortillas on a sheet pan and crumble the Cotjia cheese over each, place under the broiler for 3 minutes until crisp and cheese is melted and bubbling.
Top each corn tortilla with about 2 heaping tablespoons of scrambled eggs, a healthy amount of veg, a few slices of brats, sliced avocado, some fresh corn, pickled red onion, a drizzle of Sriracha Sauce, and a dollop or two of Greek yogurt if you want. (I also enjoy adding a little Japanese BBQ Sauce for some more smokiness.)
They are messy but delicious so eat up and enjoy!
