Chorizo And Scrambled Egg Breakfast Tacos Recipes

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CHORIZO AND SCRAMBLED EGG BREAKFAST TACOS



Chorizo and Scrambled Egg Breakfast Tacos image

These breakfast tacos are only as spicy as the chorizo and salsa that you choose but they definitely pack flavor.

Provided by Annacia

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

4 corn tortillas
1 cup grated extra-sharp white cheddar cheese
4 large eggs
4 tablespoons chopped fresh cilantro, divided
7 ounces fresh chorizo sausage, casing removed if necessary
4 green onions, sliced
sour cream (optional)
hot sauce (optional) or salsa (optional)

Steps:

  • Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
  • Whisk eggs and 2 tablespoons cilantro in medium bowl.
  • Season with salt and pepper.
  • Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes.
  • Add green onions and sauté 2 minutes.
  • Add egg mixture and stir until very softly set, about 1 minute.
  • Remove egg mixture from heat.
  • Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half.
  • Serve with sour cream and hot sauce, if desired.

Nutrition Facts : Calories 976, Fat 70.9, SaturatedFat 31.6, Cholesterol 528.8, Sodium 1806.8, Carbohydrate 27.1, Fiber 3.9, Sugar 1.9, Protein 56.3

BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO



Breakfast Tacos with Chorizo, Egg and Potato image

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

8 ounces plum tomatoes, seeded and chopped (about 3 tomatoes)
3 tablespoons lime juice (2 to 3 limes)
2 tablespoons fresh cilantro leaves, chopped
1 clove garlic, minced
1/2 ripe avocado, halved, pitted and chopped
Kosher salt and cracked black pepper
1/4 medium red onion, chopped
Kosher salt and freshly cracked pepper
1 tablespoon vegetable oil
8 ounces fresh Mexican-style chorizo sausage, casing removed (about 6 links)
4 ounces new potatoes, peeled and diced into 1/2-inch cubes (about 2 medium)
6 large eggs
Four 6-inch flour tortillas
1 cup white Cheddar, grated
1/4 cup sour cream or crema
Hot sauce, for serving

Steps:

  • For the pico de gallo: Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
  • For the tacos: Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.

CHORIZO AND SCRAMBLED EGG BREAKFAST TACOS



Chorizo and Scrambled Egg Breakfast Tacos image

Categories     Cheese     Egg     Onion     Breakfast     Brunch     Sauté     Quick & Easy     High Fiber     Sausage     Cilantro     Tortillas     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 8

4 corn tortillas
1 cup grated extra-sharp white cheddar cheese
4 large eggs
4 tablespoons chopped fresh cilantro, divided
7 ounces fresh chorizo sausage, casing removed if necessary
4 green onions, sliced
Sour cream (optional)
Hot sauce or salsa (optional)

Steps:

  • Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
  • Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
  • Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.

CHORIZO BREAKFAST TACOS WITH POTATO HASH AND EGGS



Chorizo Breakfast Tacos with Potato Hash and Eggs image

Chorizo breakfast tacos with potato hash and eggs are ridiculously flavorful, quick, and easy. The perfect meal any time of day!

Provided by Culinary Envy

Categories     Breakfast and Brunch     Potatoes

Time 18m

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
2 baked potatoes, peeled and cubed
½ cup chopped onion
½ teaspoon garlic powder
½ teaspoon onion powder
salt and freshly ground black pepper
7 ounces chorizo sausage, removed from casings
5 eggs
1 tablespoon milk
3 tablespoons finely chopped fresh cilantro, divided
6 small corn tortillas, warmed
½ cup shredded Cheddar cheese
6 tablespoons salsa

Steps:

  • Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides.
  • Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat.
  • Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.

Nutrition Facts : Calories 420.8 calories, Carbohydrate 27.9 g, Cholesterol 196.4 mg, Fat 26.1 g, Fiber 3.8 g, Protein 19.6 g, SaturatedFat 9.4 g, Sodium 679.5 mg, Sugar 2.5 g

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