Chorizo Egg Tacos
If you are looking for delicious easy breakfast recipes to make this upcoming week, check out these chorizo egg tacos
Pre-cook the Potatoes in a Microwave:
Wash potatoes and prick with a knife. Place on a microwave-safe plate.
Cook the potatoes in the microwave for about 4-5 minutes. Remove and let them cool down for about 5 minutes before cutting into small pieces.
Heat 2 tablespoons of olive oil in a medium-to-large sized skillet.
Add potatoes, flipping and tossing them every 2-3 minutes to ensure even browning. Keep cooking until potatoes are crispy. Add salt/pepper to taste. Transfer to a plate.
Cook the Chorizo in a Skillet:
Add chorizo into a skillet, then stir and break it into small pieces. Cook for about 4-5 minutes or follow the cooking instructions on the product packaging or until color indicates it’s fully cooked, and transfer to a plate.
Scramble the Eggs:
In a medium mixing bowl, add eggs and milk with some salt and pepper if needed. Whisk until well blended. Set aside.
Heat 2 tablespoons of butter in a large nonstick skillet over medium-high heat until foamy.
Pour the egg mixture in. As eggs begin to set, gently pull the eggs with a spatula, then continue cooking and pull, lift and fold the eggs. Continue cooking until the eggs are fully cooked.
Remove from the heat , transfer to a plate.
To assemble tacos:
Heat the tortillas in a skillet. Remove them and add generous amounts of potatoes, chorizo, and eggs.
Top with avocado, cilantro, tomatoes, Mexican cheese, salsa and red onion.