Breakfast Tacos

I love the fact that tacos are so versatile. You can put just about anything in them and eat them for every meal. I could literally live on tacos. Today for Sunday brunch I'm sharing with you my Breakfast Tacos featuring Chorizo and scrambled eggs. mmmm.

For this recipe you will need Chorizo, eggs, milk, onion, garlic, cilantro, peppers, chili powder, cumin, paprika, cayenne, salt, pepper, Monterrey-Jack cheese, and shells (corn or flour). If you've never had Chorizo it is a wonderfully spicy Spanish sausage.

Start by removing the casing around the Chorizo (or you can buy ground Chorizo). Add to a large skillet over medium heat and break up. Cook until browned (4-5 minutes).

Drain grease from the pan leaving just a tiny bit to sauté  your veggies in. Add onion, garlic and peppers to the pan. Sauté  another 4-5 minutes or until veggies are tender.

Meanwhile, in a small bowl whisk eggs with a little bit of milk for about 30-60 seconds. Pour eggs into skillet and combine/incorporate into Chorizo-mix. Continue to stir as scrambled eggs begin to form with a spatula.

Stir in spices and cilantro and cook for a couple more minutes. Then remove from heat.

Warm tortillas in the oven. Top with Chorizo-egg mixture followed by shredded cheese. I also added a little taco sauce for extra spice. Enjoy!

Breakfast Tacos

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Serves: 4-6

Ingredients

• 1 lb Chorizo, casing removed or ground
• 1 small yellow onion, diced
• 3 cloves of garlic, minced
• 1 red pepper, diced
• 1 orange pepper, diced
• 6 eggs
• 1 tbsp. milk
• 1 tbsp. chili powder
• 1 tsp. cumin
• ½ tsp. paprika
• ½ tsp. cayenne
• 1 tsp. salt
• 1 tsp. ground pepper
• 2 tbsp. fresh cilantro
• Monterrey-Jack cheese, shredded
• Corn or flour tortillas
• Taco sauce (optional)

Instructions

1. In a large skillet over medium heat add Chorizo.
2. Break up and brown 4-5 minutes.
3. Drain grease aside from a little to sauté vegetables in.
4. Add onion, garlic and peppers.
5. Sauté another 4-5 minutes.
6. Whisk eggs with milk in a small bowl 30-60 seconds.
7. Slowly add to skillet, stirring frequently.
8. Turn over and incorporate with spatula as scrambled eggs begin to form.
9. Add spices and cilantro, stir to incorporate and cook a couple more minutes.
10. Warm tortillas in oven.
11. Top tortilla with Chorizo-egg mixture, cheese and taco sauce.

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