Holiday Turkey & Goat Cheese Breakfast Tacos

Name: Holiday Turkey & Goat Cheese Breakfast Tacos
Ingredients: test

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Savory, sweet, and perfectly charred. These Holiday Turkey & Goat Cheese Breakfast Tacos completely flip the Thanksgiving leftovers script. We hard-sear sage-seasoned turkey sausage, layer it over a velvety goat cheese soft scramble, and finish it with a heavy drizzle of our limited holiday batch of Cranberry & Ancho Hot Sauce.

Created By Levi Hardeman

Cooking Time

10 minutes

Prep Time

5 minutes

Servings

4

Holiday Turkey & Goat Cheese Breakfast Tacos

Ingredients

10 ITEMS

6 oz

½ tsp

4

1 tbsp

1.5 oz

4

Drizzle

Pack Size

$12

VIEW PRODUCT

1 tbsp

Heavy pinch

1 tsp

Instructions

Season and Sear the Turkey: In a small bowl, mix the ground turkey with the dried sage, kosher salt, and heavy black pepper. Heat a cast-iron skillet over medium-high heat with a tiny bit of oil or butter. Drop the turkey in and break it apart slightly. Let it sit completely undisturbed for about 90 seconds to build a dark, savory crust. Stir the meat and continue cooking for another 2 to 3 minutes until fully cooked through, then pull it off the heat.
Blister the Tortillas: Turn a gas burner on medium-low and place the flour tortillas directly on the grates. Let them sit for a few seconds until they puff up and get dark charred spots, then flip. (If you don't have a gas stove, get a dry skillet ripping hot and toast them fast). Wrap them in a clean towel so they stay warm and pliable.
The Goat Cheese Scramble: Crack the 4 eggs into a bowl and whisk aggressively until completely smooth. Melt 1 tablespoon of butter in a non-stick skillet over medium-low heat. Pour the eggs in and stir constantly with a rubber spatula. Right before the eggs are fully set—while they still look slightly wet and velvety—pull the pan completely off the stove. Fold in the crumbled goat cheese so it softens but doesn't entirely melt away.
The Plating: Lay down the three charred tortillas. Divide the soft goat cheese scramble evenly among them. Spoon the crusted turkey sausage right down the middle of the eggs. Hit each taco with a heavy, deliberate drizzle of the Cranberry & Ancho hot sauce so that deep red color pops against the eggs. Garnish with a pinch of fresh minced chives.