I love breakfast tacos! They’re a perfect way to switch up your boring breakfast routine. I even love serving these tacos on a weeknight where I want something fast and delicious. You can let your imagination run wild with these tacos. Any kind of veggies and sausage can be used, but I’m partial to Spanish chorizo. Spanish chorizo is cured, so it can be eaten right out of the package, unlike Mexican chorizo, which must be cooked first. You can interchange them in this recipe. This recipe works well to use up odds and ends of leftover vegetables, so let your refrigerator be your guide!
2 teaspoons olive oil
2 Spanish chorizo links (about 3 1/2 oz.), diced
1/2 cup bell pepper, diced
1/3 cup red onion, diced
1 jalapeno pepper, seeded and finely diced (optional)
6 large eggs, beaten
8 taco-sized flour tortillas
Salt and pepper, to taste
1 ripe Hass avocado, for serving
Fresh cilantro leaves, for garnish
Hot sauce, for serving (recommended: Cholula)
Heat a non-stick skillet on medium heat, and pour in 2 teaspoons of olive oil. Add in the chopped chorizo.
Cook for 3-5 minutes, until the chorizo is crisp. Remove the chorizo from the pan, and set it aside.
Add the chopped bell peppers, onion and jalapeno into the rendered chorizo fat. Saute for 5 minutes, until the veggies become translucent and tender, but not browned. Season with salt and pepper.
Pour in the eggs, then lower the heat to medium-low. Use a heat resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.
Add the crispy chorizo back into the pan and season the whole mixture with salt and pepper. Continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. Try to keep the curds as large as possible.
Dollop a big spoonful of the chorizo scrambled eggs onto a flour tortilla, then serve with a slice of avocado, and some fresh cilantro leaves.
Print Tex-Mex Chorizo and Egg Breakfast Tacos
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients
- 2 teaspoons olive oil
- 2 Spanish chorizo links (about 3 1/2 oz.), diced
- 1/2 cup bell pepper, diced
- 1/3 cup red onion, diced
- 1 jalapeno pepper, seeded and finely diced (optional)
- 6 large eggs, beaten
- 8 taco-sized flour tortillas
- Salt and pepper, to taste
- 1 ripe Hass avocado, for serving
- Fresh cilantro leaves, for garnish
- Hot sauce, for serving (recommended: Cholula)
Instructions
- Heat a non-stick skillet on medium heat, and pour in 2 teaspoons of olive oil. Add in the chopped chorizo.
- Cook for 3-5 minutes, until the chorizo is crisp. Remove the chorizo from the pan, and set it aside.
- Add the chopped bell peppers, onion and jalapeno into the rendered chorizo fat. Saute for 5 minutes, until the veggies become translucent and tender, but not browned. Season with salt and pepper.
- Pour in the eggs, then lower the heat to medium-low. Use a heat resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.
- Add the crispy chorizo back into the pan and season the whole mixture with salt and pepper. Continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, though. Try to keep the curds as large as possible.
- Dollop a big spoonful of the chorizo scrambled eggs onto a flour tortilla, then serve with a slice of avocado, and some fresh cilantro leaves.
