I absolutely love breakfast. I’m often struggle when people tell me they don’t like it because, for me, I’m always ready to eat when I wake up. During the week I often eat the same thing (and yes, it’s super healthy…) – sprouted grain toast with peanut butter and a sliced apple. But weekends are my time to create fun and filling items like these breakfast tacos.
Chorizo is a spicy cured pork sausage which has strong notes of paprika. Josh is a huge fan of it. Me, I guess I had never really given it a chance because it wasn’t my first choice, but it does pair perfectly with eggs. What’s nice about these tacos is that you can totally make them your own depending on what toppings you prefer. Pair these with a spicy bloody mary and soak up the weekend while you can!
This meal cost me $8.65 and took me 15 minutes to prepare.
1. Heat chorizo in a large non-stick skillet for 2 minutes over medium heat, or until crumbly.
2. Add red onion and garlic and cook until onion is slightly tender, about 3 minutes.
3. Add potatoes and stir to combine. Cook until potatoes are tender, stirring occasionally, about 5 minutes.
4. Meanwhile, beat eggs and milk together in a medium bowl until fluffy. Add to the pan and cook until eggs are set, stirring constantly, about 3 minutes. Season with salt and pepper.
5. Add chopped cilantro and stir to combine. Remove pan from heat.
6. Warm tortillas in the microwave for 20 seconds (or until pliable). Top with egg mixture and garnish with toppings of your choice.
Chorizo and Potato Breakfast Tacos
Serves 4
All you need:
5 oz. pork chorizo (or soyrizo for my veggie friends)
1/2 red onion, diced
3 garlic cloves, minced
6 baby blonde potatoes, diced
6 eggs
2 tablespoons milk
Salt and pepper, to taste
1/4 bunch fresh cilantro, chopped
8 corn tortillas
Light sour cream, Colby jack cheese, guacamole, hot sauce (for garnish)
All you do:
1. Heat chorizo in a large non-stick skillet for 2 minutes over medium heat, or until crumbly.
2. Add red onion and garlic and cook until onion is slightly tender, about 3 minutes.
3. Add potatoes and stir to combine. Cook until potatoes are tender, stirring occasionally, about 5 minutes.
4. Meanwhile, beat eggs and milk together in a medium bowl until fluffy. Add to the pan and cook until eggs are set, stirring constantly, about 3 minutes. Season with salt and pepper.
5. Add chopped cilantro and stir to combine. Remove pan from heat.
6. Warm tortillas in the microwave for 20 seconds (or until pliable). Top with egg mixture and garnish with toppings of your choice.