I’m excited to share a recipe from a friend of mine today, named Hayley. She’s a good friend from undergrad who lives just up the road in Richmond these days. She regularly posts pictures of delicious food on FB/Instagram, both from awesome restaurants she’s trying in Richmond, as well as what she makes for herself. I finally snagged her to guest blog when she posted these super tasty-looking breakfast tacos over the weekend! I especially appreciate her sharing this easy-to-make recipe with me because she is a vegetarian; you can never have too many meat-free dishes to share and I love seeing what she eats and how she works around meals that typically include meat. Here’s what she had to say about her first recipe on the blog: “I am honored to have been asked to write a post for this blog, given that I am the type of person who has realized over the last two years that I simply don’t care enough about cooking to even make a blog about low-key cooking. BUT, that doesn’t mean that I don’t make blog-worthy food every now and then (at least according to Megan)!” Welcome, Hayley, to the CWW team of guest bloggers!*

Here’s how to whip up some delicious breakfast tacos in a matter of minutes:

Vegetarian Breakfast Tacos (makes 2-3 tacos)
Frozen hash browns (the shredded kind, not the cubes)
Veggie oil
Butter
2 eggs
Vegetarian sausage patties – I use Morningstar breakfast patties
2-3 corn tortillas
Cheddar or cheddar/Jack blend cheese, shredded
S&P
Ketchup, sriracha or hot sauce, to top


Heat a frying pan to medium heat. Drizzle a bit of veggie oil in the pan – just enough to coat the bottom. Add the frozen hash browns and spread them into a thin layer across the pan.

While these are cooking, heat another small frying pan up to medium heat and cook the sausage (for the Morningstar ones, I just do 8-9 minutes, flipping halfway through so it’s not mushy on the inside).

Flip the hash browns when they’re looking golden brown around the edges. I like to keep them in a single flat “patty” so they’re easy to flip and eat later on. Sprinkle with some S&P, as desired.

For me, the sausage is usually done before the hash browns, so I remove it from the pan and place it on a plate, until ready to serve. Once the pan’s cooled off a bit, add some butter to coat the pan, then crack the eggs into it. Use a fork to mix up the yolks with the whites, then let the eggs cook until they’re firm enough to flip. Your hash browns will likely be done at this point – turn those off and then flip the eggs. Once the eggs are solid all around, remove from heat. Warm your tortillas, either in the microwave with damp paper towels for a few seconds or heat on the stove. Cut the egg in the pan into 2-3 pieces (as many as you have tortillas) and place them on the tortillas. Add the sausage, crumbled or broken into even bits. Add the hash browns, cheese and whatever condiment floats your boat. Ta-da! Easy, cheap vegetarian breakfast tacos. Enjoy!

*Want to see your favorite recipe featured on Cooking With Willis? Leave us a note on our Facebook page and we’d be happy to share what you’re making in your kitchen!

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