Brunch just got a whole lot better with these gluten-free Brunch Tacos! This recipe is packed with tasty, nutritious ingredients like seasoned scrambled egg whites, crumbled turkey sausage, and dairy-free pepperjack cheese. It’s the perfect easy-to-make dish that’s light and flavorful. They come together in no time and it’s quick and delicious too.
If you’re looking to spice up your weekend brunch with something fun, light, and delicious, Brunch Tacos are the way to go! These tacos combine crispy hard shells with a variety of tasty, and healthy ingredients. They’re the perfect dish for sharing with friends or enjoying on your own.
The flavors of crumbled turkey sausage, fresh coleslaw, melty dairy-free pepperjack shreds, and seasoned scrambled egg whites create an unforgettable bite every time. Plus, it’s super easy to make! You’ll crave them from the first bite to the last melt of cheese!
This was inspired by my other recipe using soft tacos. You can’t forget about these Brunch Hot Dogs too!
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Here’s why you’ll love these Brunch Tacos
Perfect Balance: Savory turkey sausage, creamy seasoned egg whites, and spicy Daiya pepperjack shreds.
Gluten-Free: Ideal for those looking for a light, gluten-free option without messing up the flavor.
Quick & Easy: Comes together in no time! Perfect for busy mornings or lazy Sunday brunches.
THE BREAKDOWN
So let’s get started and get the crunch appeal going for your breakfast this morning.
- CRUMBLED TURKEY SAUSAGES – Turkey sausages are leaner but you can use pork or ground beef as your choice of protein.
- LIQUID EGG WHITES – It’s what I had but use a whole egg or use the white without the yolk. Make sure you season your eggs too.
- DAIRY FREE SHREDDED CHEESE – I used Daiya pepperjack shreds.
- TOMATOES AND ONIONS – Some have a hate or love relationship with using these for toppings. I personally don’t like tomatoes. LOL.
- COLESLAW SALAD MIX – Cause we need more veggies for nutrients. You can use the prepped salad mix too.
- GLUTEN FREE HARD SHELL TACOS
See recipe card for quantities.
HOW TO MAKE BRUNCH TACOS
Preheat the oven: Set your oven to 400°F to get it ready for baking.
Prepare the turkey sausage: Cook the crumbled turkey sausage in a skillet over medium heat until browned. Set aside.
Scramble the seasoned egg whites: In a separate pan, pour in the liquid egg whites and season with salt, pepper, and garlic powder to taste. Cook until scrambled and fully set.
Assemble the tacos: In each gluten-free taco shell, layer the crumbled turkey sausage, seasoned scrambled egg whites, diced tomatoes, diced onions, and a handful of coleslaw salad. Top with Daiya pepperjack style shreds.
Bake: Place the assembled tacos on a baking sheet and bake in the oven for 10 minutes or until the cheese has melted.
Serve and enjoy: Remove from the oven and let them cool slightly. Serve immediately and enjoy your brunch tacos!
SUBSTITUTIONS
- Make this vegan – Swap the turkey sausage for seasoned crumbled tofu, and use vegan cheese or nutritional yeast. For the egg, you can use vegan egg substitute.
- Say cheese – Try shredded mozzarella, cheddar, or a nacho cheese sauce for a different flavor.
- Soft Shells – Use soft corn or flour tortillas for a softer bite.
- Low Carb – Grab some romaine lettuces or butter lettuce as a wrap.
TWEAK THESE BRUNCH TACOS
Let’s change up these brunch tacos to make it flavorful for your craving tastes buds. Here are a few ideas:
Green Goddess Tacos: Add sliced avocado, baby spinach, shredded cucumber, and top with my Jalapeno Avocado Aioli!
Tex-Mex Brunch Tacos: Use chorizo instead of turkey sausage. Add sliced jalapeños, and top with fresh cilantro, salsa, and a dollop of guacamole for a spicy twist.
Southwest Brunch Tacos: Add black beans, roasted corn, diced bell peppers, and a sprinkle of chili powder for a Southwestern flair. I think I’ll try this cause it sounds delicious!
HOW TO STORE BRUNCH TACOS
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
PAIR THESE BRUNCH TACOS WITH
These are my faves to have during brunch.
Brunch Tacos Recipe
Ingredients
- ½ lbs Butterball turkey sausage crumbled
- ¾ cup liquid egg whites season with salt, pepper, and garlic powder to taste
- 1 cup pepperjack style shreds or mexican cheese blend
- ½ cup diced tomatoes
- ¼ cup diced white onions
- 1 cup coleslaw salad mix
- 12 hard shell tacos gluten free
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Instructions
- Set your oven to 400°F to get it ready for baking.
- Cook the crumbled turkey sausage in a skillet over medium heat until browned. Set aside.
- In a separate pan, pour in the liquid egg whites and season with salt, pepper, and garlic powder to taste. Cook until scrambled and fully set.
- In each gluten-free taco shell, layer the crumbled turkey sausage, seasoned scrambled egg whites, diced tomatoes, diced onions, and a handful of coleslaw salad. Top with Daiya pepperjack style shreds.
- Place the assembled tacos on a baking sheet and bake in the oven for 10 minutes or until the cheese has melted.
- Remove from the oven and let them cool slightly. Serve immediately and enjoy your brunch tacos!
Nutrition
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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