Tacos are not just for dinner! These breakfast tacos are so delicious. I love Mexican food, and figuring out new ways to have it for breakfast has always been fun. In this dish I use spicy chorizo and scrambled eggs for the base of my tacos and fill a warm flour tortilla. The toppings are endless, but I top mine with Monterey Jack cheese, sliced avocado and fresh cilantro and I’m good to go. They come together pretty quickly so these are great any day of the week! I find its the best way to start your day.
Breakfast Tacos
These breakfast tacos come together quickly making it a great breakfast any day of the week!
Ingredients
- 1 package chorizo (pork, beef or soy)
- 6-8 eggs, lightly beaten w/ 1-2 tbsp milk, salt & pepper
- Flour tortillas, street taco size or corn tortillas
Toppings:
- Avocado, diced
- Fresh Cilantro
- Jack Cheese, grated
- Green or red onion, diced
- Sour cream
- Salsa
Instructions
1. Heat a large pan over medium heat. Add chorizo. Breaking up with the back of a wooden spoon. Continue to stir occasionally until cooked through. I like the edges a little brown. This takes about 10-12 minutes.
2. While the chorizo cooks crack eggs into a medium size bowl. Add milk, 1/2 tsp salt & 1/4 tsp black pepper. Using a fork beat eggs until yolks and whites are fully combined.
3. Once chorizo is done lower heat and add eggs. Gently stir to combine eggs and chorizo.
4. Once eggs set up and are fully cooked remove from the heat.
5. Warm tortillas. Using the stovetop turn burner on medium and using tongs heat tortillas flipping to avoid burning. You can also warm tortillas in the microwave by putting tortillas wrapped in a damp dish towel.
6. Assemble tacos. Fill a warmed tortilla with egg mixture and any toppings you like.
7. Serve immediately.
