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
Ingredients
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
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
Directions
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!
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!
Looking for inspiration? Try these recipes:
Potato, Mushroom and Onion Skillet
Easy BBQ Chicken Pizza
Cider-Brined Pork Roast with Potatoes and Onions
