Chorizo Breakfast Tacos

Who says you can't have tacos for breakfast? Certainly not us! The savory and spicy tacos are a snap to put together and will keep you going strong well into the afternoon. This recipe makes 12 small tacos.

PREP TIME: 10 minutes
COOK TIME: 20 minutes

12 ounces Mexican-style chorizo sausage, removed from casing if necessary
1/2 white or yellow onion, chopped
12 large eggs
6 tablespoons milk
4 ounces Cotija cheese, crumbled
12 5" tortillas
Salt and pepper to taste
Sliced avocado, chopped tomatoes, chopped cilantro, sour cream and hot sauce, for garnish

Add eggs and milk to a large bowl and whisk well to combine. Season with salt and pepper and refrigerate while you cook the chorizo.

Heat a large skillet to medium and add the chorizo and onion. Break up the chorizo with a spatula as it begins to brown; stir to combine with the onions. Cook the chorizo until it is completely brown, about 10 minutes. remove chorizo from the pan with a slotted spoon to remove any excess grease; discard the grease.

Wipe the pan with a paper towel and reduce heat to medium-low. Add scrambled eggs and scrape the bottom and sides of the pan with a rubber spatula frequently, until the eggs are almost set; about 5-6 minutes. Add chorizo to the eggs and continue to cook until the eggs are completely set.

While the eggs are cooking, warm the tortillas in a clean skillet or wrap all tortillas in a clean, damp kitchen towel and microwave for 15 seconds. Keep tortillas covered in a damp towel until ready to use.

To assemble the tacos, place a scoop of the egg/chorizo mixture into each tortilla. Top with a sprinkling of cheese, some tomatoes, cilantro, avocado sour cream and hot sauce. Serve and enjoy!