Prep your ingredients. Dice the onion and pepper if using. Grate the cheese. Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until smooth. If you like, add a splash of milk or cream for extra softness.

Cook the sausage. Heat a skillet over medium-high. Add the sausage, breaking it into small crumbles with a spatula. Cook until browned and cooked through, about 5–7 minutes. Remove to a plate, leaving a little fat in the pan.

Sauté the veggies (optional). If you’re using onion or pepper, add them to the same skillet with a tiny bit of oil if needed. Cook until soft and lightly browned, about 3–4 minutes. Transfer to the plate with the sausage.

Soft-scramble the eggs. Reduce heat to medium-low. Add a small pat of butter or a drizzle of oil. Pour in the whisked eggs. Stir gently with a spatula, pushing the eggs from the edges to the center. Cook until just set and glossy—still a bit soft—about 2–3 minutes. Turn off the heat; the eggs will finish cooking from residual warmth.

Warm the tortillas. Heat a dry skillet over medium and warm each tortilla for 15–20 seconds per side until pliable and slightly charred in spots. Keep them wrapped in a clean towel so they stay warm and soft.

Assemble the tacos. Lay out the tortillas. Add a spoonful of sausage, a scoop of eggs, and a pinch of cheese. Top with salsa, a few cilantro leaves, and avocado slices. Finish with a squeeze of lime and a dash of hot sauce if you like.

Serve immediately. Breakfast tacos taste best hot off the stove when the tortillas are warm and the eggs are tender.