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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

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    Brookelynne26's Note:

    From epicurious.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
    3. 3
      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. Serve with sour cream and hot sauce, if desired.

    Ratings & Reviews:

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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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