Start your day off right with these delicious Chorizo Breakfast Tacos! Packed with chorizo, eggs, cheese, and veggies, this easy breakfast recipe is sure to please.
7 ounces fresh chorizo sausage, casing removed if necessary. For a vegetarian version, substitute Soyrizo for the chorizo.
4 green onions, sliced
Sour cream (optional)
Hot sauce or salsa (optional)
Tools
Teppanyaki Burner
Home & Camp Cooker
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Brush a large griddle or nonstick pan with butter or vegetable oil. Whisk the eggs in a medium bowl. Season with salt and pepper.
Sauté chorizo sausage in a nonstick skillet over medium-high heat until cooked through, about five minutes. Add the egg mixture and stir until softly set, about 1 minute. Remove the egg mixture from heat.
Place the tortillas in the griddle or pan and lightly char over a heat source until blackened in spots, turning with tongs. Arrange the tortillas in the skillet over low heat, then divide the egg mixture among the tortillas and top with a generous portion of Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese along with the 2 tablespoons of cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.
