Mexican Breakfast Tacos
These Mexican breakfast tacos are simple to make, quick, and very tasty! I learned how to prepare them from the cooks at my restaurant, who often make them before we start work. Over time, this breakfast has become one of my favorites. If you enjoy spicy flavors, you will also really like it.
Nutrition per serving
Ingredients
4 servings
- 6 ounces chorizo sausage
- 6 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- ½ cup salsa
- 1 hot pepper sauce
Instructions
- 1
Heat a large pan over medium-high heat. Add the sausage and cook while stirring until it is brown and crumbly, about 5 to 7 minutes. Transfer it to a plate. Pour off the extra grease and carefully wipe the pan with a paper towel.
- 2
Put the same pan back on medium heat and lightly coat it with cooking spray. In a bowl, whisk eggs, milk, salt, and pepper. Pour this into the pan and cook, stirring gently, until the eggs are scrambled and almost dry. Add the cooked sausage back in and keep stirring until everything is fully cooked and firm.
- 3
At the same time, heat another pan over high heat. Warm the tortillas for about 45 seconds on each side until they are hot and slightly crisp on the edges but still soft.
- 4
Sprinkle Monterey Jack cheese over the warm tortillas. Add the scrambled egg and sausage mixture on top, then finish with salsa and hot pepper sauce.
