Breakfast Tacos

Preheat oven to 300˚F and prepare all of the toppings so they are ready for assembly when the eggs are warm and ready.

Wrap flour tortillas in foil in 2 stacks of 4 and place in a preheated oven at 300˚F for 15 minutes or until heated through. Remove from the oven and keep tortillas in foil to keep warm until ready to assemble. If using corn tortillas, toast on a dry cast iron skillet.

Set a large skillet over medium/high heat and add chorizo. Break it up with a spatula and cook until browned and fully cooked through then transfer to a paper towel-lined plate to drain. If using bacon, cook bacon in the oven or make Air Fryer bacon until browned and crisp then drain on paper towels and chop.

In a medium mixing bowl, add 8 eggs, ¼ cup milk and ¼ tsp salt, and beat together with a fork until eggs are well blended.

Place a large non-stick skillet over medium/low heat. Melt in 2 Tbsp butter. Once eggs are frothy, add to the pan and let eggs sit for a moment until you see them starting to cook at the edges and bottom. Use a silicone spatula to pull the cooked eggs toward the middle and working around the skillet as you go.

Towards the end, fold eggs onto themselves, but don’t over-stir. Remove from the heat when the eggs still look a little moist and to finish cooking on the residual heat from the skillet. They should be moist. Do not overcook. Cover to keep warm until ready to assemble.

Fill each tortilla with eggs then shredded cheese to melt over the eggs. Add bacon or chorizo, avocado, pico or salsa, and hot sauce if using along with your favorite toppings. Garnish with cilantro.