Sunrise Sausage & Scallion Pancake Tacos

Savory scallion pancakes are filled with Jimmy Dean® turkey sausage links and fluffy scrambled eggs, then drizzled with a spicy chili crisp aioli for a fresh take on breakfast tacos.

Step 1: Prepare the scallion pancakes per the sub-recipe.

Step 2: Heat the turkey sausage links.

Step 3: Scramble the egg whites.

Step 4: Prepare the chili crisp aioli per the sub-recipe.

Step 5: To build: lay the pancakes flat, divide the scrambled eggs between the tacos and spoon down the center of each, top each with one sausage link, then drizzle with chili crisp aioli.

Step 6: Garnish with fresh chopped scallions for color.

Sub-Recipe Directions

Scallion Pancakes 

Step 1: Whisk 1/2 tsp. salt into the flour. Slowly stir in the hot water with a fork until it forms shaggy clumps, then add the cold water and bring together into a rough dough.

Step 2: Knead on a lightly floured surface for 5–8 minutes until smooth. Cover and rest 30 minutes (this relaxes the gluten so it rolls out easily).

Step 3: Divide the dough into 4 equal pieces and roll into thin circles (about 1/8-inch thick).

Step 4: Brush the surface of each with oil, sprinkle with remaining salt, five-spice powder (optional for added flavor), and a good handful of scallions.

Step 5: Roll each of the circles up into a tight log, then coil the logs into a spiral (like a cinnamon roll) and tuck the end underneath. Flatten with your palm, then roll out again into flat rounds about 1/4-inch thick. 

Step 6: Heat 2–3 tbsp oil in a skillet over medium heat. Fry each pancake 2–3 minutes per side until golden brown and crispy, pressing down lightly with a spatula

Chef's Note: The roll-and-coil step is what creates the flaky, layered texture — don't skip it even though it takes an extra minute.

Chili Crisp Aioli

Step 1: Whisk all ingredients together until smooth.

Step 2: Hold chilled until ready to use.