Breakfast Tacos
Breakfast tacos made with fluffy eggs, savory chorizo, and creamy potatoes. Simple to make and easily customizable!
Servings: 5 servings
Ingredients
- 2 tablespoons olive oil
- 2 Yukon gold potatoes, diced into small cubes (about 2 cups)
- ½ white onion, diced
- 9-12 ounces pork chorizo, homemade or store-bought
- 6 large eggs, beaten
- Warm corn tortillas, for serving
- Hot sauce or salsa, for topping
- Queso fresco, for topping
- Chopped cilantro, for topping
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the potatoes and cook for 15 minutes, stirring occasionally, until the potatoes are cooked through and slightly crispy on the outside. If the potatoes start to brown too quickly, reduce the heat to medium to prevent them from burning.
- Add the onions and cook for 5 minutes, until translucent.
- Add the chorizo to the skillet. Break up the chorizo using your spatula and cook for 7-8 minutes.
- Add eggs and let them sit for about 30 seconds. Then, gently stir them until the eggs are just cooked through. Remove from heat.
- Assemble your tacos by filling warm corn tortillas with the chorizo, potato, and egg mixture and top with hot sauce, queso fresco, and cilantro.
Notes
- Make fluffy eggs. Whisk your eggs well to make your eggs light and fluffy.
- Save some time. Dice your potatoes into small, evenly-sized cubes so they cook faster.
- Warm your tortillas. Always warm your tortillas before assembling your tacos. You can heat them on a griddle or comal, directly over a gas flame, or even in the microwave wrapped in a damp towel. I like keeping my tortillas in a tortilla warmer.
Nutrition
Serving: 1serving | Calories: 440kcal | Carbohydrates: 45g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 263mg | Sodium: 123mg | Potassium: 519mg | Fiber: 6g | Sugar: 2g | Vitamin A: 613IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 3mg