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–+ servings
Breakfast Tacos with Chorizo and a wedge of lime
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5 from 1 vote

Chorizo and Egg Breakfast Tacos

This quick and easy breakfast taco recipe is made with scrambled eggs and savory chorizo sausage then drizzled with salsa verde.
Course Breakfast
Cuisine Mexican
Diet Gluten Free
Keyword breakfast tacos, chorizo tacos, egg tacos
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 351kcal
Author Liz Della Croce

Ingredients

  • 4 ounces chorizo uncooked
  • 8 eggs
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 8 corn tortillas
  • salsa verde, cilantro, minced onion, scallions, sour cream optional garnish

Instructions

  • Pre-heat a large skillet over medium-high heat and spray with cooking spray. Add chorizo to the pan and saute until golden browned and cooked through, about 6-8 minutes, using a wooden spoon to break down into crumbles; remove from pan.
  • In a medium bowl, whisk together the eggs along with 2 tablespoons of water. Season with salt and pepper to taste. Cook eggs over medium heat in the same skillet used to cook the chorizo (for added flavor). Heat until reached desired doneness; set aside.
  • Heat oil in a medium fry pan and gently warm the corn tortillas, about 60 seconds per side, until warm and pliable. To serve, fill tortillas with scrambled eggs and sprinkle with chorizo. Garnish with salsa verder, scallions and any other garnishes you wish.

Nutrition

Serving: 2tacos | Calories: 351kcal | Carbohydrates: 24g | Protein: 19g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 345mg | Sodium: 488mg | Potassium: 218mg | Fiber: 3g | Sugar: 1g | Vitamin A: 575IU | Calcium: 91mg | Iron: 2.7mg