Chorizo and Egg Breakfast Tacos

Chorizo and Egg Breakfast Tacos

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Ingredients

Adjust Servings:
3 large Eggs
1 raw link Chorizo Turkey Sausage
2 Tablespoons, divided Olive Oil
2 Green Onion
6 Cherry Tomatoes
0.5 teaspoon, divided Sea Salt
0.5 teaspoon, divided Ground Black Pepper
6 Small Tortillas
3-4 sprigs Fresh Cilantro
0.5 cup Salsa

Chorizo and Egg Breakfast Tacos

  • 20 minutes
  • Serves 3
  • Medium

Ingredients

Directions

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Quick and easy chorizo turkey sausage and egg breakfast tacos!

Tacos for breakfast is always a good idea, especially when you have a flavorful chorizo turkey sausage on hand and a few eggs!

That’s how this recipe was born.

After testing another recipe where I had used chorizo turkey sausage and had one more link left, I thought this would be great with eggs!

I usually prefer a sunny-side up but for tacos, scrambled is the way to go!

To add a bit of greenery and veg, I love adding green onions and cherry tomatoes.

Salsa is also a must with tacos. I tend to have mild on hand but spicy works so well!

 

This recipe makes about 6 breakfast tacos and serves 2-3 people.

 

 

Steps

1
Done

Quick Prep Work

Wash and finely chop 2 green onions. Save about 1 Tablespoon of the green parts as a garnish, if you wish.

Wash and quarter the cherry tomatoes.

And that's it!

2
Done

Cook The Chorizo Turkey Sausage

Heat a large skillet on high heat.

Once the skillet is hot, add 1 Tablespoons of olive oil.

Remove the sausage filling from the casing, discard the casing and add the sausage meat to the hot skillet.

Lower the heat to medium and stir and cook until almost completely cooked through or until browned.

Next, add the finely chopped green onion, quartered cherry tomatoes and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Stir and cook for 3-4 minutes then give the mixture a taste and adjust seasoning if needed.

Scoop the chorizo mixture out of the skillet and into a bowl then set aside.

No need to clean the skillet as it will be used to make the scrambled eggs next.

3
Done

Scramble The Eggs

Crack 3 large eggs into a bowl and whisk well using a fork or whisk.

Heat the skillet back up to medium heat and add 1 Tablespoon of olive oil.

Add the whisked eggs to the skillet, lower the heat to low and scramble for a couple of minutes.

Season the eggs with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Continue to scramble until fully cooked then cover the skillet with a lid and set aside.

4
Done

Heat Up The Tortillas

Heat up a second, dry skillet on high heat.

Once the skillet is hot, add as many tortillas as you fit into your skillet and allow them to get slightly charred on each side. About 2-3 minutes on each side.

Flip with tongs.

5
Done

Assemble The Breakfast Tacos

Add some of the chorizo filling to the middle of the tortillas then add some of the scrambled eggs.

Garnish with some fresh cilantro, finely chopped green onion, a bit more sea salt and a bit of salsa.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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14 Comments Hide Comments

My mom used to make a breakfast similar to this… and I felt wonderful and well fueled all morning! I can’t wait to try your version!

Tacos never disappoint. Especially if they are served in the morning. I always have a great day if I have tacos in the morning 🙂

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