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    You are in: Home / Recipes / Chorizo and Scrambled Egg Breakfast Tacos Recipe
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    Chorizo and Scrambled Egg Breakfast Tacos

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on February 02, 2008

      A busy Saturday morning in early February promised to be sunny, but very, very busy. I had chosen this recipe from *PRMR* and I was so glad I did. Not only was this easy, with all ingredients on hand....I was able to whip this right up and feed all the hungry friends we had gathered around the breakfast table. I followed this exactly~although I used yellow cheddar cheese instead of white. I had never just put the tortilla *right on* the stove burner. What a glorious idea! That warmed and charred the tortilla perfectly as well as completely melting the cheese into gooey goodness. I also added a bit of green onion to the top of the cheese while it was melting and this kinda of all melted together to the best tasting tortilla I have ever had! This is a wonderful change to the same old egg wrap, one that promises to make our table quite often. Thank you so much Annacia!

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    • on July 07, 2007

      We had these for brunch today. I used Low Fat Chorizo for the chorizo, but followed the rest fairly closely. They were yummy, am looking forward to having them again. Thanks Annacia for sharing this recipe.

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    • on June 22, 2007

      Other than using flour tortillas I followed the recipe. I used Turkey Chorizo and made the chorizo the night before. The next morning it was a simple stir it together breakfast. I enjoyed the addition of cilantro in this recipe. They were pretty to look at too. Thank you for sharing your recipe! Reviewed for ZWT 3.

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    • on April 01, 2014

      These tacos made a wonderful breakfast. I had some leftover chorizo so it made this recipe so easy to make. DH really enjoyed them so they will be made often. Made for Everyday is a Holiday, March, 2014.

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    • on May 19, 2007

      This is a favorite breakfast of ours. I appreciate very much your posting it. Not having the white cheddar, I used the yellow sharp cheddar also discovered that I was out of green onions so I chopped up about 1/4 cup yellow onion. The chorizo was my turkey chorizo sausage. All of this was topped off with diced avocado and Jalapeno Relish.

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    • on April 30, 2007

      What a great brunch this made for DH & this Tex-Mex lover yesterday! I used Chorizo by DiB's for the chorizo + flour tortillas in place of corn tortillas (more a burrito than a taco). I served it w/Chorizo Cheese Grits by NurseDi, stuffed myself & was so full even later that I could not eat a leftover dinner w/DH. Thx for sharing this keeper w/us. It will definitely be repeated. :-)

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    Nutritional Facts for Chorizo and Scrambled Egg Breakfast Tacos

    Serving Size: 1 (345 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 975.9
     
    Calories from Fat 637
    65%
    Total Fat 70.8 g
    109%
    Saturated Fat 31.5 g
    157%
    Cholesterol 528.7 mg
    176%
    Sodium 1806.7 mg
    75%
    Total Carbohydrate 27.1 g
    9%
    Dietary Fiber 3.8 g
    15%
    Sugars 1.8 g
    7%
    Protein 56.2 g
    112%

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