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Breakfast Tacos Recipe

Name: Breakfast Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 large Russet potato (1 pound) (peeled, diced into 1/4-inch cubes); 1 small onion (chopped); 1 green bell pepper (chopped); 16 oz. ground chorizo TURKEY sausage*; 3 cloves garlic (minced); 8 eggs; 1/4 cup milk; 2 tablespoons mild diced green chilies (from 4 oz. can (or whole can)); 3/4 teaspoon salt; 1/2 tsp EACH cumin, chili powder; 1/4 teaspoon pepper; 1-3 teaspoons hot sauce; 1 cup freshly shredded sharp cheddar cheese; 8-10 flour or corn tortillas; homemade salsa (or store bought); pico de gallo (or chopped tomatoes); avocado crema (guacamole or avocados); sour cream or Greek yogurt; chopped cilantro; queso fresco or Cotija; thinly sliced radishes (SO GOOD!); hot sauce; salt to taste

Carlsbad Cravings

Breakfast Tacos on your table in less than 30 minutes are the best way to start your day! This Breakfast Tacos recipe is a simple yet flavorful, texture packed addition to your easy meal arsenal. They are guaranteed to get everyone excited for breakfast OR they also make a fun and easy lunch or dinner! These Breakfast Tacos begin with soft tortillas layered with intensely flavored turkey chorizo, tender potatoes, cheesy green chili scrambled eggs then loaded with toppings – bacon, salsa, guacamole, pico de gallo, etc. – nothing is off limits. They are bursting with layers of comforting, fresh, savory, spicy, creamy, crunchy all in one bite after bite after bite. I’ve included all sorts of ways to customize your Breakfast Tacos from swapping in hash browns or tater tots, to sausage or ham. But any way you serve them, I promise these Breakfast Tacos deliver flavor fireworks in every mouthful!

Ingredients

1 tablespoon olive oil

1 large Russet potato (1 pound) (peeled, diced into 1/4-inch cubes)

1 small onion (chopped)

1 green bell pepper (chopped)

16 oz. ground chorizo TURKEY sausage*

3 cloves garlic (minced)

8 eggs

1/4 cup milk

2 tablespoons mild diced green chilies (from 4 oz. can (or whole can))

3/4 teaspoon salt

1/2 tsp EACH cumin, chili powder

1/4 teaspoon pepper

1-3 teaspoons hot sauce

1 cup freshly shredded sharp cheddar cheese

8-10 flour or corn tortillas

homemade salsa (or store bought)

pico de gallo (or chopped tomatoes)

avocado crema (guacamole or avocados)

sour cream or Greek yogurt

chopped cilantro

queso fresco or Cotija

thinly sliced radishes (SO GOOD!)

hot sauce

salt to taste

Method

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Once hot, add potatoes, onions and bell peppers and season with ½ teaspoon salt; cook for 5 minutes. Add chorizo and cook an additional 4-5 minutes or until chorizo is cooked though and potatoes are tender. Add garlic and sauté 30 more seconds. Transfer to a plate with a slotted spoon, leaving drippings behind.

Whisk the “egg ingredients” together in a medium bowl EXCEPT CHEESE. To the now empty skillet (don’t wipe out), heat over medium-low heat. Add egg mixture and cook, while scrambling. When eggs are almost set, stir in the cheese, and cook until set - don’t overcook!

Assemble tacos by spreading some sour cream or Greek yogurt down the center of the tortillas then topping with eggs, chorizo hash, and desired toppings such as salsa, pico de gallo/or chopped tomatoes, avocados/guacamole, radishes, cilantro, hot sauce (a must for me!), etc. Season with salt and pepper to taste.

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