Breakfast Tacos
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This Breakfast Tacos recipe is "off the chain!" according to readers, and "So good and so easy to make." They are elevated by the BEST fluffy, cheesy fiesta eggs worthy of their own post and turkey chorizo hash packed with all the flavor without all the grease. With tips, tricks, and endless customization options—these tacos will become a favorite satisfying breakfast, lunch, or dinner!
Ingredients
Instructions
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Once hot, add potatoes, onions and bell peppers and season with ½ teaspoon salt; cook for 5 minutes. Add chorizo and cook an additional 4-5 minutes or until chorizo is cooked though and potatoes are tender. Add garlic and sauté 30 more seconds. Transfer to a plate with a slotted spoon, leaving drippings behind.
Whisk the “egg ingredients” together in a medium bowl EXCEPT CHEESE. To the now empty skillet (don’t wipe out), heat over medium-low heat. Add egg mixture and cook, while scrambling. When eggs are almost set, stir in the cheese, and cook until set - don’t overcook!
Assemble tacos by spreading some sour cream or Greek yogurt down the center of the tortillas then topping with eggs, chorizo hash, and desired toppings such as salsa, pico de gallo/or chopped tomatoes, avocados/guacamole, radishes, cilantro, hot sauce (a must for me!), etc. Season with salt and pepper to taste.
