- 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
This quick and easy chorizo and egg breakfast tacos is pretty freaking delicious if you ask me!
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!
The late Jonathan Gold who was an American food critic loves tacos, it was actually his favorite food and I can see why!
He also famously said that you can fill a tortilla with pretty much anything as it makes for the best food vehicle.
I hope he would approve of my chorizo and egg breakfast tacos recipe. It is simple yet ticks all of those flavor and texture boxes.
This recipe makes about 6 breakfast tacos and serves 2-3 people.
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!
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.
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.
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.
Assemble The Breakfast Tacos