Tex-Mex Chorizo and Egg Breakfast Tacos

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Tex-Mex Chorizo and Egg Breakfast Tacos | Delish D'Lites

I love breakfast tacos!  They’re a perfect way to switch up your boring breakfast routine.  I even love serving these tacos on a weeknight where I want something fast and delicious.  You can let your imagination run wild with these tacos.  Any kind of veggies and sausage can be used, but I’m partial to Spanish chorizo.  Spanish chorizo is cured, so it can be eaten right out of the package, unlike Mexican chorizo, which must be cooked first.  You can interchange them in this recipe.  This recipe works well to use up odds and ends of leftover vegetables, so let your refrigerator be your guide!

ingredients(Serves 4)

2 teaspoons olive oil
2 Spanish chorizo links (about 3 1/2 oz.), diced
1/2 cup bell pepper, diced
1/3 cup red onion, diced
1 jalapeno pepper, seeded and finely diced (optional)
6 large eggs, beaten
8 taco-sized flour tortillas
Salt and pepper, to taste
1 ripe Hass avocado, for serving
Fresh cilantro leaves, for garnish
Hot sauce, for serving (recommended: Cholula)

directions

Heat a non-stick skillet on medium heat, and pour in 2 teaspoons of olive oil.  Add in the chopped chorizo.

Tex-Mex Chorizo and Egg Breakfast Tacos | Delish D'Lites

Cook for 3-5 minutes, until the chorizo is crisp.  Remove the chorizo from the pan, and set it aside.

Tex-Mex Chorizo and Egg Breakfast Tacos | Delish D'Lites

Add the chopped bell peppers, onion and jalapeno into the rendered chorizo fat.  Saute for 5 minutes, until the veggies become translucent and tender, but not browned.  Season with salt and pepper.

Tex-Mex Chorizo and Egg Breakfast Tacos | Delish D'Lites

Pour in the eggs, then lower the heat to medium-low.  Use a heat resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.

Tex-Mex Chorizo and Egg Breakfast Tacos | Delish D'Lites

Add the crispy chorizo back into the pan and season the whole mixture with salt and pepper.  Continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. Try to keep the curds as large as possible.

Tex-Mex Chorizo and Egg Breakfast Tacos | Delish D'Lites

Tex-Mex Chorizo and Egg Breakfast Tacos | Delish D'Lites

Dollop a big spoonful of the chorizo scrambled eggs onto a flour tortilla, then serve with a slice of avocado, and some fresh cilantro leaves.

Tex-Mex Chorizo and Egg Breakfast Tacos | Delish D'Lites

Tex-Mex Chorizo and Egg Breakfast Tacos

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 2 teaspoons olive oil
  • 2 Spanish chorizo links about 3 1/2 oz., diced
  • 1/2 cup bell pepper diced
  • 1/3 cup red onion diced
  • 1 jalapeno pepper seeded and finely diced (optional)
  • 6 large eggs beaten
  • 8 taco-sized flour tortillas
  • Salt and pepper to taste
  • 1 ripe Hass avocado for serving
  • Fresh cilantro leaves for garnish
  • Hot sauce for serving (recommended: Cholula)

Instructions

  1. Heat a non-stick skillet on medium heat, and pour in 2 teaspoons of olive oil. Add in the chopped chorizo.
  2. Cook for 3-5 minutes, until the chorizo is crisp. Remove the chorizo from the pan, and set it aside.
  3. Add the chopped bell peppers, onion and jalapeno into the rendered chorizo fat. Saute for 5 minutes, until the veggies become translucent and tender, but not browned. Season with salt and pepper.
  4. Pour in the eggs, then lower the heat to medium-low. Use a heat resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.
  5. Add the crispy chorizo back into the pan and season the whole mixture with salt and pepper. Continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, though. Try to keep the curds as large as possible.
  6. Dollop a big spoonful of the chorizo scrambled eggs onto a flour tortilla, then serve with a slice of avocado, and some fresh cilantro leaves.

Tex-Mex Chorizo and Egg Breakfast Tacos

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Hola

I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.