Chorizo and Egg Breakfast Tacos
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Chorizo and Egg Breakfast Tacos
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This quick and easy breakfast taco recipe is made with scrambled eggs and savory chorizo sausage then drizzled with salsa verde.
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Ingredients
- 4 ounces chorizo (uncooked)
- 8 eggs
- salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 8 corn tortillas
- salsa verde, cilantro, minced onion, scallions, sour cream (optional garnish)
Instructions
- Pre-heat a large skillet over medium-high heat and spray with cooking spray. Add chorizo to the pan and saute until golden browned and cooked through, about 6-8 minutes, using a wooden spoon to break down into crumbles; remove from pan.
- In a medium bowl, whisk together the eggs along with 2 tablespoons of water. Season with salt and pepper to taste. Cook eggs over medium heat in the same skillet used to cook the chorizo (for added flavor). Heat until reached desired doneness; set aside.
- Heat oil in a medium fry pan and gently warm the corn tortillas, about 60 seconds per side, until warm and pliable. To serve, fill tortillas with scrambled eggs and sprinkle with chorizo. Garnish with salsa verder, scallions and any other garnishes you wish.
Nutrition Information
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Serving
2tacos
Calories
351kcal
(18%)
Carbohydrates
24g
(8%)
Protein
19g
(38%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Cholesterol
345mg
(115%)
Sodium
488mg
(20%)
Potassium
218mg
(6%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
575IU
(12%)
Calcium
91mg
(9%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 351kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 345mg | 115% |
| Sodium | 488mg | 20% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 575IU | 12% |
| Calcium | 91mg | 9% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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