By Chef Eric Gephart

Breakfast Taco

Serves: 2 people
Cook Time: 0 - 30 min


  • Main

The number 1 rule for breakfast is to have fun. The second rule is be organized so you can have fun. There's nothing better than a quick savory breakfast off the grill!


  1. 01

    Stabilize your grill at 400˚F. Today’s setup is a cast iron griddle installed on one side and an open grill grate on the other. Once the grill peaked at 400˚, slightly oil the griddle and place the sausage on and begin to render and brown it. Surround the rendering sausage with the shredded hashbrowns, begin caramelizing the onions. Flip and chop the sausage. Mix in with the browning hashbrowns and caramelized onions. Allow all to cook together. Move the pile to the back making enough room for two tortillas on the griddle.



    • 6 ounces Hot Italian Sausage
    • 4 ounces Shredded frozen hashbrowns
    • 1/2 Each Yellow Onion, Sliced thin
  3. 02

    Place the tortillas on the griddle and top with shredded cheese. Make a cheese nest for the egg to sit in the center of the tortilla. Close the dome to melt the cheese then open and crack the egg into the nest. Season with Lanes BBQ Chili Lime, close the dome and allow the eggs to cook.



    • 2 Each Tortilla
    • 1/2 cup Shredded Cheese
    • 2 Each Egg
    • 2 tablespoons Lanes BBQ Chili Lime
  5. 03

    When the eggs are cooked to your liking, transfer the hash mixture to the center of the plate, place an egg tortilla on both sides and place the garnish on top and around the plate. Stack the tortilla with hash and garnish, fold in half and eat like a taco. Please Enjoy!



    • 1/2 Each Avocado, Sliced
    • 1/2 Each Jalapeno, Seeds in and sliced thin
    • 1/2 Each tomato, Slice into wedges
    • 1/2 Bunch Cilantro (Picked)