Breakfast Tacos

Breakfast just got a whole lot more exciting! Spice up your morning with these Breakfast Tacos loaded with flavorful chorizo sausage, scrambled eggs, pepper jack cheese, and fresh cilantro. Perfect for a weekend brunch or a quick morning meal, these tacos are sure to satisfy your cravings and fuel your day.

Ready Time

40 mins

Yields

10 servings

Ingredients

1 pound ground chorizo sausage
20-24 corn tortillas
1 large onion, diced
2 large bell peppers, diced
2 large tomatoes, diced
2 jalapeño peppers, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
10 large eggs
10 slices of pepper jack cheese, crumbled
10 cilantro sprigs, chopped
Salsa, for serving (optional)
Sour cream, for serving (optional)

Instructions

Cook the chorizo sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until no longer pink, about 5-7 minutes.

Drain excess fat.

Add the diced onion, bell peppers, tomatoes, jalapeño peppers, and garlic to the skillet; cook until the vegetables are softened, about 5 minutes.

Stir in the cumin and chili powder; cook for 1 minute.

Season with salt and pepper to taste.

In a separate bowl, whisk the eggs and set aside.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

In a large skillet, pour a small amount of oil over medium heat.

Pour in the whisked eggs and scramble them until cooked through, breaking them up with a spatula as they cook.

Assemble the tacos by spooning some of the chorizo mixture onto a tortilla, followed by a spoonful of scrambled eggs, a sprinkle of pepper jack cheese, and a sprinkle of chopped cilantro.

Serve with salsa and sour cream if desired.

Notes

Use high-quality chorizo sausage for the best flavor. If using a particularly spicy chorizo, you may want to adjust the amount of jalapeño peppers accordingly.

To make the dish more substantial, add some cooked black beans, diced potatoes, or diced ham to the chorizo mixture.

For an extra kick, add diced serrano peppers or diced habanero peppers to the skillet with the onion and bell peppers. If you’re short on time, use store-bought salsa and sour cream to minimize prep work.

To make the dish more visually appealing, top the tacos with diced radishes, diced avocado, or picked onions.

Leftover chorizo mixture can be refrigerated for up to 3 days or frozen for up to 2 months. Simply thaw and reheat as needed.

Assemble the tacos just before serving to prevent the tortillas from becoming soggy.

Consider using different types of cheese, such as queso fresco or shredded Monterey Jack, for a varying flavor profile. For a vegetarian version, replace the chorizo sausage with roasted and mashed portobello mushrooms or black beans cooked with cumin and chili powder.