Mexican-Style Sausage, Bacon, and Eggs

Have the Holidays YOUR way with Mexican-Style Sausage, Bacon, and Eggs. It’s a tasty breakfast idea. Incredibly easy-to-make and full of yummy flavors.

Disclosure: This is a sponsored post by me on behalf of Farmer John®. The opinions and text are all mine.

Every year, every Holiday season, I tell myself the same thing: I’m going to prepare! I’ll stick extra tamales in the freezer. I’ll be done with my Christmas shopping in November. Do I? Of course not. This year, I decided to keep it real by not over-promising. Instead, I’m going to make easy and delicious dishes like this Mexican-Style Sausage, Bacon, and Eggs that will help me get everything done without the stress.

You probably already have all the ingredients to make Mexican-Style Sausage, Bacon, and Eggs. The star ingredients to this dish are the Farmer John® Classic Premium Bacon and Farmer John® Classic Pork Sausage Links. It’s so yummy! I can easily see this becoming a new Holiday favorite.

I bought the Farmer John® Breakfast Classic Pork Sausage and Farmer John® Classic Premium Bacon at my local Northgate Market. The sausage links (left) were in the refrigerated area by the freezers. The bacon (right) was by the milk area. I love that store! It’s got all the products I need. See more HERE.

Start by chopping up the 12 oz. package of Farmer John bacon into small pieces. About ½ an inch in slices. If your family likes bacon, you can do the entire package. I am only doing half the package. Adjust this recipe as you see fit.

Add the chopped bacon to a hot skillet and cook it through. When you’re done, drain the bacon fat from the skillet. Place the cooked bacon on a paper towel. I’m achin’ for bacon. Lol.

Remove the Farmer John sausage links from the package and chop up all of the links into 1-inch pieces.

In the same skillet you cooked the bacon, add the sausage links. We are creating layers of flavor. If you have leftover bacon from a previous dish, that’s fine to use as well. Once the sausage is fully cooked, drain the fat. Place the cooked sausage on a paper towel.

Return the sausage links and bacon to the skillet. Do you see the bits of bacon and sausage links on the bottom of the skillet? That has tons of flavors. Don’t worry. We’ll rescue it when we add the rest of the ingredients.

The “West Coast” has a strong Mexican influence. You might even find some non-Mexican recipes that call for jalapeños. Jalapeño ice cream, anyone? Hahaha! For Mexican-Style Sausage, Bacon, and Eggs, only add 1/2 jalapeño if you don’t like spicy food.

Next up, add the tomatoes to the skillet with the sausage links and bacon. Cook for 1-2 minutes. The tomatoes will release some of their liquid. Those of us on the West Coast know how lucky we are to get fresh fruits and veggies all year long. Far better than canned tomatoes.

Now, add the diced onion. This will only cook for 1 minute, or until it is translucent. The smell will be to die for, not to cry for.

Finely minced garlic burns easily. Be careful not to let it burn. My advice is to stir frequently once you add it.

I’m using 1 dozen eggs. Whisk and set aside until ready to use.

Salt is an important part of every and any recipe. Start small. You can always add more later.

Add the whisked eggs into the skillet alongside the sausage links, bacon, tomatoes, onions and garlic. I’m a big fan of using iron skillets. Once you’re done cooking, take it to the table and everyone can serve themselves. Don’t you just love that?!

You can spice up your breakfast your way. I made the Mexican-Style Sausage, Bacon, and Eggs with ground cumin. If you’re not a fan, simply omit.

Gently fold everything together. Your Mexican-Style Sausage, Bacon, and Eggs will be done in about 4-5 minutes. What a great twist on a regular sausage, bacon, and eggs!

Top with chopped cilantro. If you’re one of those cilantro haters, simply omit.

Here’s an idea if by chance you have leftover Mexican-Style Sausage, Bacon, and Eggs. Warm up flour tortillas and make burritos. Then stick them in the freezer. They make an easy on-the-run breakfast. Seriously, you can’t go wrong with this recipe. Hope you enjoy!

Print Recipe

Mexican-Style Sausage, Bacon, and Eggs

Mexican-Style Sausage, Bacon, and Eggs is a tasty breakfast idea. Incredibly easy-to-make and full of yummy flavors.

Prep Time7 mins

Cook Time18 mins

Total Time25 mins

Course: Recipes

Cuisine: Mexican

Servings: 10

Author: Maggie Unzueta

Ingredients

• ½ package 12-ounce Farmer John® Classic Premium Bacon
• 1 package of frozen 8-ounce Farmer John® Classic Pork Sausage Links defrosted
• 1 jalapeño finely minced
• 1 to mato diced
• ¼ onion diced
• 1 garlic clove finely minced
• 12 eggs
• ½ teaspoon salt
• ⅛ teaspoon ground pepper
• 1 teaspoon ground cumin (optional)
• 1 cilantro bush chopped

Instructions

• In a large skillet, cook the Farmer John bacon.
• About 4-5 minutes, or until fully cooked.
• Remove the bacon from the skillet.
• Place the bacon on a paper towel.
• Drain the fat from the skillet.
• Add the defrosted Farmer John sausage links to the same skillet used to cook the bacon.
• About 4-5 minutes, or until fully cooked.
• Remove the sausage links from the skillet and place on a paper towel.
• Drain the fat from the skillet.
• Return the sausage links and the bacon to the skillet.
• Add the jalapeño.
• Cook for 1 minute.
• Add the tomato.
• Cook for 1 minute. The tomato will turn soft.
• Add the onion.
• Cook for 1 minute, or until translucent.
• Add the garlic.
• Cook for 1 minute.
• Whisk the eggs in a large bowl.
• Add the salt and pepper to the egg mixture.
• Whisk lightly to combine.
• Add the egg mixture to the skillet.
• If using, add the cumin to the skillet.
• Gently turn until the eggs are fully cooked.
• About 4-5 minutes.
• Top with cilantro.
• Serve with tortillas.
• Enjoy!

Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Find your local Northgate Market HERE.

For more delicious Farmer John recipes visit www.farmerjohn.com