Will It Taco? Breakfast Smash Burger Tacos
Will It Taco? Breakfast Smash Burger Tacos is a medium American recipe that serves 4. 590 calories per serving. Recipe by allthingsbbq on YouTube.
Prep: 19 min | Cook: 33 min | Total: 1 hr 2 min
Cost: $40.38 total, $10.10 per serving
Ingredients
- 1 lb Bacon Breakfast Sausage (leftover, crumbled into 3.5‑oz balls for each taco)
- 1 Large Yellow Onion (thinly sliced, salted to draw out moisture)
- 1 tsp Kosher Salt (for seasoning onions)
- 4 Caramello Flour Tortillas (8‑inch, warmed and lightly toasted)
- 2 tbsp Duck Fat (for frying frozen potatoes)
- 2 cups Frozen O'Brien Potatoes (thawed, diced; crisped in duck fat)
- 2 tbsp All-Purpose Flour (for the gravy roux)
- 1 cup Whole Milk (adds richness to the sausage gravy)
- 0.5 tsp Roasted Chicken Base Paste (adds umami; similar to Better Than Bouillon)
- 1 tsp Lone Star Brisket Rub (seasoning for the gravy (salt, pepper, garlic, celery seed))
- 0.5 tsp Garlic Powder
- 0.25 tsp Celery Seed
- 0.25 tsp Black Pepper (freshly ground)
- 1 cup Shredded Cheddar Cheese (about 4 oz, melts over the smashed patty)
- 4 Large Eggs (cooked sunny‑side‑up with runny yolk)
- 2 tbsp Fresh Chives (chopped, for garnish)
- 1 tbsp Pitfire Hot Sauce (or to taste)
Instructions
Slice and Salt the Onion
Thinly slice the large yellow onion on a cutting board, place the slices in a mixing bowl, sprinkle with 1 tsp kosher salt, and gently massage to draw out moisture. Let sit while you prepare the rest of the recipe.
Time: PT5M
Warm the Tortillas
Pre‑heat the flat‑top griddle to 450°F. Place each Caramello tortilla on the hot surface for about 30 seconds per side, just until pliable and lightly toasted.
Time: PT5M
Temperature: 450°F
Crisp the Potatoes
Add 2 tbsp duck fat to a skillet over medium‑high heat. Once shimmering, add the thawed frozen O'Brien potatoes, spreading them in a single layer. Cook, stirring occasionally, until golden and crisp, about 10‑12 minutes. Season lightly with salt.
Time: PT12M
Make the Sausage Cream Gravy
In a saucepan, crumble the leftover bacon breakfast sausage (about 1 lb) and add 0.5 tsp roasted chicken base paste. Stir to combine. Sprinkle 2 tbsp flour over the rendered fat, stirring constantly to form a roux; cook for 30 seconds. Gradually whisk in 1 cup whole milk, bring to a gentle simmer, and let thicken for 4‑5 minutes. Stir in 1 tsp Lone Star Brisket Rub, 0.5 tsp garlic powder, 0.25 tsp celery seed, and 0.25 tsp black pepper. Keep warm on low heat.
Time: PT7M
Smash the Sausage Patty
Form the remaining sausage into 3.5‑oz balls (about 4). Place a ball on a warmed tortilla, top with a handful of the salted onion slices, and press down firmly with a spatula or burger press, smashing it to about ¼‑inch thickness. Let the first side sear for 2‑3 minutes until a crust forms, then flip, add ¼ cup shredded cheddar, and let melt.
Time: PT5M
Temperature: 450°F
Cook the Egg
Using the same sausage fat left in the pan, crack a large egg onto the griddle, keeping the yolk intact. Cook sunny‑side‑up until the whites are set but the yolk is still runny, about 2‑3 minutes. Season with a pinch of salt and pepper.
Time: PT3M
Assemble the Tacos
On each tortilla, layer the smashed sausage patty with melted cheese, a spoonful of warm sausage gravy, a handful of crispy potatoes, the sunny‑side‑up egg, a sprinkle of chopped chives, and a drizzle of Pitfire hot sauce. Serve immediately.
Time: PT3M
Serve
Plate the tacos, enjoy with a fork and knife if needed, and savor the blend of savory sausage, creamy gravy, crisp potatoes, and runny yolk.
Time: PT0M
Nutrition Facts
- Calories
- 590
- Protein
- 31g
- Carbohydrates
- 19g
- Fat
- 35g
- Fiber
- 1.5g
Dietary info: Contains gluten, Contains meat, Not vegan, Not vegetarian
Allergens: Dairy, Egg, Wheat
Ingredient Substitutions
- Instead of Bacon Breakfast Sausage: Breakfast pork sausage, Italian sausage
- Instead of Large Yellow Onion: white onion, sweet onion
- Instead of Kosher Salt: table salt
- Instead of Caramello Flour Tortillas: corn tortillas, regular flour tortillas
- Instead of Duck Fat: vegetable oil, lard
- Instead of Frozen O'Brien Potatoes: hash brown potatoes, fresh diced potatoes
- Instead of All-Purpose Flour: whole‑wheat flour
- Instead of Whole Milk: half‑and‑half, heavy cream (thinned)
- Instead of Roasted Chicken Base Paste: chicken bouillon cube (crushed)
- Instead of Lone Star Brisket Rub: any all‑purpose BBQ rub
- Instead of Garlic Powder: fresh minced garlic
- Instead of Celery Seed: ground celery
- Instead of Black Pepper: white pepper
- Instead of Shredded Cheddar Cheese: Monterey Jack, Pepper Jack
- Instead of Large Eggs: egg whites only (omit yolk)
- Instead of Fresh Chives: green onions
- Instead of Pitfire Hot Sauce: any hot sauce
Equipment Needed
- Flat‑Top Griddle or Cast Iron Skillet
- Yoder Smoker YS640S (or any pellet grill) (optional)
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Hand Masher
- Spatula
- Tongs
- Measuring Spoons
- Measuring Cups
- Plate or Serving Platter
- Paper Towels
Critical Steps — Do Not Skip
- Slice the onion ultra‑thin to ensure quick cooking.
- Form a proper roux without burning it.
- Smash the sausage patty onto the tortilla and achieve a good crust.
- Cook the egg to a runny yolk without over‑cooking.
- Assemble quickly to keep the tortilla from becoming soggy.
Chef Tips from the Video
- Use a heavy cast‑iron press or a sturdy spatula for the smash step to get an even thin patty.
- A pinch of smoked paprika in the gravy adds an extra layer of BBQ flavor.
- If you like extra crunch, add a few diced pickles on top just before serving.
Troubleshooting
Onion slices are too thick and burn before softening.
Slice the onion as thinly as possible; if they’re still thick, give them a quick 1‑minute steam in the microwave before adding to the griddle.
Gravy is lumpy.
Whisk continuously when adding milk and ensure the flour is fully incorporated before simmering.
Sausage patty sticks to the tortilla and tears.
Make sure the griddle is fully pre‑heated and lightly oil the surface; press the patty quickly to create a crust that releases easily.
Egg yolk overcooks and becomes solid.
Cook the egg on low to medium heat and remove from the griddle as soon as the whites set.
Storage
Refrigerator: Gravy and cooked potatoes keep 3‑4 days in airtight containers; reheat gently.
Freezer: Cooked sausage can be frozen for up to 2 months; thaw before reheating.
Room temperature: Assembled tacos are best served immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sausage gravy up to the simmer stage and keep warm on low.
- Slice and salt the onions ahead of time; they’ll stay moist.
- Crisp the potatoes a few minutes early and re‑heat in the griddle before assembly.
Frequently Asked Questions
What is the cultural significance and history of Breakfast Smash Burger Tacos in American breakfast cuisine?
Breakfast tacos originated in the American Southwest as a quick, handheld way to enjoy classic breakfast items. Chef Tom’s version blends the tradition of a hearty breakfast plate with the convenience of a taco, reflecting modern BBQ culture’s love for bold, layered flavors.
What regional variations of breakfast tacos exist within American cuisine?
In Texas, breakfast tacos often feature chorizo, potatoes, and cheese, while in New Mexico they may include green chilies and corn tortillas. Chef Tom’s version uses bacon breakfast sausage and a creamy gravy, adding a BBQ twist that’s unique to his allthingsbbq brand.
How is a traditional breakfast taco traditionally served in Texas?
A classic Texas breakfast taco is usually served on a warm flour tortilla, filled with scrambled eggs, shredded cheese, potatoes, and a protein such as chorizo or bacon, often topped with salsa or hot sauce. The smash‑burger style adds a seared patty for extra texture.
What occasions or celebrations are breakfast tacos associated with in American culture?
Breakfast tacos are popular for weekend brunches, holiday mornings like Thanksgiving, and as a quick post‑game meal at tailgate parties. Their handheld nature makes them ideal for gatherings where guests eat standing or on the go.
What authentic ingredients are essential for a traditional breakfast taco versus acceptable substitutes?
Authentic ingredients include a flour tortilla, eggs, a seasoned meat (like sausage or chorizo), potatoes, and cheese. Substitutes can be corn tortillas, turkey sausage, or plant‑based cheese, but the flavor profile changes noticeably.
What are the most common mistakes to avoid when making Breakfast Smash Burger Tacos?
Common errors include over‑cooking the onion slices, burning the roux, pressing the sausage patty too early before a crust forms, and letting the egg yolk fully set. Each step relies on timing and heat control for optimal texture.
Why does this Breakfast Smash Burger Taco recipe use a roux with sausage fat instead of adding butter?
Using the rendered sausage fat builds a deeper, smoky flavor that ties the gravy to the meat. Adding butter would dilute that connection and make the gravy less cohesive with the taco’s overall BBQ profile.
Can I make the sausage cream gravy ahead of time and how should I store it?
Yes, the gravy can be prepared up to the simmer stage, then cooled and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk if it thickens too much.
What texture and appearance should I look for when smashing the sausage patty on the tortilla?
The patty should spread to about ¼‑inch thickness, develop a dark golden crust on the first side, and retain a juicy interior. The onions should be softened but still slightly caramelized, and the cheese should melt into a glossy layer.
What does the YouTube channel allthingsbbq specialize in?
The YouTube channel allthingsbbq, hosted by Chef Tom, specializes in barbecue techniques, grill and smoker recipes, and creative ways to use leftovers in bold, flavor‑forward dishes like these Breakfast Smash Burger Tacos.
How does the YouTube channel allthingsbbq's approach to American BBQ cooking differ from other BBQ channels?
Allthingsbbq focuses on integrating classic BBQ flavors with everyday comfort foods, often using a smoker or pellet grill for high‑heat searing while emphasizing practical, home‑cookable recipes. Other channels may stick to traditional pit‑style cooking or competition‑level techniques.
Last updated: September 3, 2026
