Pressure Cooker Sausage and Egg Breakfast Tacos are a dump everything in, set it and forget it kind of breakfast!

We took a short hiatus from our taco series to post cilantro lime rice, but we’re back at it today folks! Coming out strong with these PC sausage and egg breakfast tacos. I wasn’t sure how to go about making these at first because we all know that you can’t cook straight up eggs in the bottom of your pressure cooker or you’ll get the dreaded BURN notification. I also didn’t want to cook the sausage separately on the stovetop and then mix it all in with the eggs and other toppings because by that time, why wouldn’t we just make it in a skillet? I needed something that included one dish, one cutting board, and one knife.

Believe it or not, you whisk the eggs together with some salt, pepper, and diced onion, then plop (real refined, I know) dollops of raw italian sausage into the dish and cook it all in one! Everything stays moist, cooks perfectly at the same time, and is literally ready to eat the second it comes out of the PC.

You can eat it sans tortilla if you’re living a carb free lifestyle, but I highly recommend picking up some raw tortillas at your local grocery store or Mexican market. They take about 60 seconds to fry up each one and there’s no comparison between these and the store-bought, pre-made ones. We’ve been going this route for the last 3 or 4 months and have no thoughts about regressing to our previous lifestyle. Everybody needs their go-to breakfast taco and this is mine for the mornings when you’re needing something a little extra but are short on time!