Breakfast tacos are the best morning meal. Chorizo adds smoky, spicy, savory depth. Scrambled eggs. Melty cheese. Fresh pico. Warm tortillas. 15 minutes. Breakfast just got a kick in the pants.
Step-by-Step Instructions
Make Pico de Gallo
Mix tomato, onion, cilantro, lime juice, and salt. Set aside.
Cook Chorizo
In a skillet over medium-high heat, cook chorizo until browned and cooked through (5-7 minutes), breaking it up with a spatula. Remove and set aside. Drain excess fat if needed.
Scramble Eggs
Whisk eggs with milk, salt, and pepper. Melt butter in the same skillet over medium heat. Add eggs. Cook, stirring gently, until soft and just set (2-3 minutes).
Combine
Return chorizo to the skillet. Stir to combine with eggs. Sprinkle with cheese. Remove from heat.
Warm Tortillas
Warm tortillas in a dry skillet or microwave for 15 seconds.
Assemble & Serve
Spoon chorizo-egg mixture into each tortilla. Top with pico de gallo, avocado, sour cream, and hot sauce. Breakfast done right.
Summary
Prep Time: 10 min | Cook Time: 15 min | Total: 25 min
Yield: 8 tacos | Difficulty: Easy
Storage Notes
Best fresh. Chorizo-egg mixture keeps in fridge for 3 days. Reheat in skillet. Assemble tacos fresh for best texture. Store tortillas and toppings separately.
