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Easy Breakfast Tacos with chorizo, eggs, sour cream, and salsa.

Easy Breakfast Tacos Recipe

Bree Hester
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, breakfast and brunch
Cuisine fusion (american/mexican), tex-mex
Servings 4
Calories 546 kcal

Ingredients
  

  • 1 Tablespoon olive oil
  • 8 ounces chorizo casings removed
  • 2-3 Yukon Gold potatoes peeled and diced
  • 6 eggs
  • Salt and pepper
  • 4 Flour tortillas
  • 1/2 cup Sargento Monterey Jack cheese
  • Sour cream
  • Lime wedges
  • Cilantro
  • Salsa

Habanero Salsa

  • 1 28-ounce can whole tomatoes
  • 1 10-ounce can Rotel
  • 1/2 red onion
  • 1 clove garlic
  • 1-2 habanero peppers (depends on how spicy you like your salsa
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/2 cup cilantro
  • Juice from one lime

Instructions
 

  • Put everything in the food processor.
    Putting ingredients for Easy Breakfast Tacos salsa into a food processor.
  • Pulse for 7 to 8 times. I like a smoothish salsa, so I let it go a little longer. Check for seasoning add salt as needed.
    Smooth homemade tomato salsa blended in a food processor, perfect for tacos and chips.
  • Heat a large skillet over medium-high heat. Add oil and add chorizo to the pan. Break up with a spatula or spoon. Cook for 5 to 6 minutes, or until cooked through. Transfer to a paper-towel lined plate.
    Browning crumbled chorizo in a skillet with a wooden spoon for Easy Breakfast Tacos.
  • Add more oil if needed. Add potatoes to the pan, and cover the pan. Add a few Tablespoons of water and let it cook down if needed. Season with salt and pepper.
    Diced and sautéed potatoes in a black skillet with a wooden spatula for flavorful cooking.
  • In a small bowl, whisk eggs, salt, and pepper.
    Six eggs cracked into a glass measuring cup, ready for baking or cooking.
  • Reduce the heat to medium low, and add the chorizo back into the pan. Pour eggs into the pan, and cook until set, about 2 minutes.
    Cooking chorizo, diced potatoes, and whisked eggs in a skillet for Easy Breakfast Tacos.
  • While the eggs are cooking, heat the tortillas. I like to use my griddle pan for this. When you have cooked one side, flip the tortilla and add a generous amount of cheese. Let it melt for a few seconds.Top the tortillas with the egg mixture.
    Heating tortillas and melting cheese for Easy Breakfast Tacos.
  • Add cilantro, sour cream, and salsa. If you like, add a squeeze of lime.
    Easy breakfast tacos with chorizo, eggs, potatoes, and cilantro.

Nutrition

Calories: 546kcalCarbohydrates: 35gProtein: 26gFat: 33gSaturated Fat: 13gSodium: 704mgFiber: 4g
Keyword Breakfast tacos, chorizo,, Easy breakfast recipe, flour tortillas, fried potatoes, habanero salsa,, Monterey Jack cheese, scrambled eggs, spicy salsa,
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