Eggs and Chorizo Breakfast Tacos

Easy, delicious, and filling. Serves 4-6.

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Eggs and Chorizo Breakfast Tacos Printable Recipe

8 eggs

1 9 oz. Pkg. Cacique Pork Chorizo 

1 Small Red Onion, diced

2 Tbsp. Vegetable Oil

4 Russet Potatoes, washed and microwaved for 8-10 minutes

Seasoned Salt

Freshly Ground Black Pepper

12 Tortillas

Shredded Cheese

Salsa of your choice

In a skillet on medium heat add in the vegetable oil and onion. Sauté for a minute or two. Add in the chorizo making sure to break it up and sauté for an additional 3 minutes.

Dice the microwaved potatoes, and add them to the chorizo mixture. Season with seasoned salt and freshly ground black pepper. Sauté for another 4-5 minutes making sure to stir often.

In a bowl add in the eggs and season with a pinch of salt and pepper. Scramble so the yolks and whites are fully combined. 

Add the eggs into the chorizo mixture and sauté until the eggs are fully cooked through. Taste and adjust seasoning if you need to.

Warm up your tortillas on a skillet and add in the chorizo and egg mixture. Top with cheese and salsa.

Serve and enjoy.

*Microwaving the potatoes allows them to cook from the inside until they are nice and soft.*

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