Description

These Breakfast Tacos are filled with fluffy eggs, smoky chorizo, melty cheese, creamy avocado, and fresh cilantro. An easy, protein-packed breakfast ready in under 30 minutes.

Ingredients

Units Scale

1 cup Mexican chorizo, casings removed (or sub store-bought plant-based chorizo, or make our homemade vegan chorizo or homemade turkey chorizo ) *see notes for skipping the chorizo!
4 large eggs
2 tablespoons sour cream or cottage cheese
1/8 teaspoon salt and pepper, more to taste
1/4 cup pepperjack cheese (or Mexican shredded cheese)
4 corn or flour tortillas, warmed or toasted
1 small avocado, sliced
1/4 cup cilantro leaves
Optional additions: hot sauce, pickled red onions, diced tomatoes

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Instructions

Chorizo. In a medium non-stick skillet, sauté the chorizo until cooked all the way through. Drain the fat and set aside. Leave ½ teaspoon of fat in the pan if you like for extra flavor. (If using plant-based chorizo, either chop or crumble and sauté in a little olive oil.)
Whisk eggs. In a medium bowl, whisk the eggs with the sour cream, salt, and pepper. Sour cream does not need to be fully incorporated.
Scramble the eggs. Heat the same skillet over medium heat. Add olive oil if needed, or use a little chorizo fat, pour in the eggs, and stir gently until soft curds form. Stir in the cheese, scoot the eggs over, and reheat the chorizo alongside.
Assemble. Divide the scrambled eggs and chorizo among the warm tortillas, add slices of avocado, and sprinkle with cilantro and hot sauce. Enjoy immediately.

Notes

Chorizo adds a lot of flavor, but feel free to leave it out! If skipping chorizo, add a generous pinch of smoked paprika to your scrambled eggs for a delcious smoky flavor.

Breakfast tacos are best eaten right away, but leftovers will keep up to 2 days in the fridge.

Tortillas: I love corn and flour tortillas (a blend of both!), but either will work. Heat them directly over a gas flame or in a toaster oven.

Nutrition

Serving Size: one taco with chorizo
Calories: 250
Sugar: 0.5 g
Sodium: 450.8 mg
Fat: 11.6 g
Saturated Fat: 3.1 g
Carbohydrates: 19.4 g
Fiber: 4 g
Protein: 13.1 g
Cholesterol: 200.7 mg