Chorizo Breakfast Tacos

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Chorizo Breakfast Tacos

Course Breakfast
Cuisine Mexican, Tex-Mex


  • 7.9 oz pkg chorizo pork sausage, or roll of Jimmy Dean sausage
  • 8 large eggs
  • 24 small 6” corn tortillas, or 6 to 8 large flour tortillas
  • 1 C queso fresca, or shredded pepper jack or cheddar cheese
  • 1 Hass avocado, peeled, pitted, and diced
  • 3/4 C Pico de Gallo, pre-made or homemade
  • 1/4 C fresh cilantro leaves, chopped


  • Preheat oven or toaster oven to 225°F. Wrap tortillas in foil. Place in oven to warm. Remove chorizo from casing. Cook in large skillet over medium-high heat for 5 minutes or until cooked through. Drain on paper towels.
  • Crack eggs into large bowl. Whisk. Warm 1 tablespoon butter in large frying pan over medium heat. Add eggs and scramble. If using shredded cheese, mix with eggs. Remove pan from heat.
  • Remove tortillas from oven. Use 2 corn tortillas stacked or 1 flour tortilla to build taco. Add eggs, chorizo, queso fresca {omit if using shredded cheese}, diced avocado, Pico de Gallo, and chopped cilantro.
Keyword breakfast, chorizo, eggs, mexican, picante, recipe, salsa, tacos, texmex, tortillas

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