Breakfast Tacos

Updated: Aug 19, 2019


The boys had some friends over at the beach this weekend so I decided to make tacos for breakfast one morning. They're ideal for a crowd since most of the work can be done in advance and even better that everyone can make their own. They're filled with chicken chorizo and fluffy scrambled eggs and then garnished with all sorts of toppings.

Breakfast Tacos:

yields 14-16 tacos


12 large eggs

2 pounds chicken chorizo, casings removed

1 tablespoon olive oil

1/2 cup whole milk

2 tablespoons butter

16 small flour or corn tortillas

kosher salt

black pepper


Taco Toppings:

2 cups shredded cheddar cheese

1 can black beans, rinsed and drained

1 can refried beans,

1 jar of your favorite salsa

2 jalapenos, thinly sliced

chopped tomatoes

canned diced peppers

1 medium sized red onion, diced

shredded lettuce

Time-Saving Tip: The sausage can be cooked a day in advance.


We're ready to cook.


Remove the sausage from the casings and transfer to a nonstick pan with oil. Using a wooden spoon break up the sausage while it cooks. Once it is no longer pink set aside or if making in advance, refrigerate it.


Before cooking the eggs gather up all of the toppings so they're ready when you're ready to build the tacos. Feel free to use any or all of the suggested toppings. If you have a favorite topping that I didn't mention you can use it also.


I like to heat and toast the tortillas since they taste so much better that way. This time I did it on the grill. You can do it on the grill, over a gas flame on the stove or even broil them. At the very least wrap a stack in foil and heat them in the oven until warm


Crack the eggs in a bowl and add the milk. Using a fork or a whisk beat the eggs until well blended and season with salt and pepper.


Melt the butter in the pan and add the eggs. If you want you can sprinkle some cheese into the eggs. Cook over low heat and while using a spatula, gently push the eggs forming billowy clouds; remove them from the heat while they are soft. Scrambled eggs should taste soft and creamy not hard and dry. Once the eggs are cooked you're ready to start building the tacos.


They're ready! These tacos are so delicious. This one happens to be one that my son made. I think it looks incredible. He started with a scoop of sausage, eggs and then added a little of this and a little of that and ended up with breakfast heaven. Breakfast Tacos are ideal for a casual brunch since they taste so good and are fun to make.


Enjoy!


Breakfast Tacos:

breakfast

yields 12-14 tacos


  • 12 large eggs

  • 2 pounds chicken chorizo, casings removed

  • 1 tablespoon olive oil

  • 1/2 cup whole milk

  • 2 tablespoons butter

  • 16 small flour or corn tortillas

  • kosher salt

  • black pepper


Taco Toppings:

  • 2 cups shredded cheddar cheese

  • 1 can black beans, rinsed and drained

  • 1 can refried beans,

  • 1 jar of your favorite salsa

  • 2 jalapenos, thinly sliced

  • chopped tomatoes

  • canned diced peppers

  • 1 medium sized red onion, diced

  • shredded lettuce

  • Remove the sausage from the casings and transfer to a nonstick pan with oil. Using a wooden spoon break up the sausage while it cooks. Once it is no longer pink set aside or if making in advance, refrigerate it.

  • Before cooking the eggs gather up all of the toppings so they're ready when you're ready to build the tacos. Feel free to use any or all of the suggested toppings. If you have a favorite topping that I didn't mention you can use it also.

  • I like to heat and toast the tortillas since they taste so much better that way. This time I did it on the grill. You can do it on the grill, over a gas flame on the stove or even broil them. At the very least wrap a stack in foil and heat them in the oven until warm

  • Crack the eggs in a bowl and add the milk. Using a fork or a whisk beat the eggs until well blended and season with salt and pepper.

  • Melt the butter in the pan and add the eggs. If you want you can sprinkle some cheese into the eggs. Cook over low heat and while using a spatula, gently push the eggs forming billowy clouds; remove them from the heat while they are soft. Scrambled eggs should taste soft and creamy not hard and dry. Once the eggs are cooked you're ready to start building the tacos.

  • Time-Saving Tip: The sausage can be cooked a day in advance.


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