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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

    Chorizo and Scrambled Egg Breakfast Tacos. Photo by PaulaG

    1/3 Photos of Chorizo and Scrambled Egg Breakfast Tacos

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    7 mins

    23 mins

    Annacia's Note:

    These breakfast tacos are only as spicy as the chorizo and salsa that you choose but they definitely pack flavor.

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    Units: US | Metric


    1. 1
      Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
    2. 2
      Whisk eggs and 2 tablespoons cilantro in medium bowl.
    3. 3
      Season with salt and pepper.
    4. 4
      Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes.
    5. 5
      Add green onions and sauté 2 minutes.
    6. 6
      Add egg mixture and stir until very softly set, about 1 minute.
    7. 7
      Remove egg mixture from heat.
    8. 8
      Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half.
    9. 9
      Serve with sour cream and hot sauce, if desired.

    Ratings & Reviews:

    • 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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • 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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • 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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    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
    Total Fat 70.8 g
    Saturated Fat 31.5 g
    Cholesterol 528.7 mg
    Sodium 1806.7 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 3.8 g
    Sugars 1.8 g
    Protein 56.2 g

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