If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. This very simple Mexican breakfast recipe needs no complication because, like most Mexican food, the simple combination is perfect on its own. It takes very little time to prepare - heck, it took me longer to roast the jalapeños and chop the ingredients! So if you’re in a hurry or just plain starving, this might be your new go-to dish.
Chorizo Eggs Corn tortillas Avocado Shredded white cheddar cheese Fresh cilantro Crema or sour cream Roasted jalapeño peppers (for serving) Your favorite hot sauce (for serving)
Cook the chorizo. Heat a large pan to medium heat and add your Mexican chorizo. Cook about 5-6 minutes, or until chorizo is cooked through. Scramble the eggs. Add your eggs and scramble them up, stirring often. You want to get it all nice and mixed up. Cook until the eggs are set but still moist. Set aside. Assemble the breakfast tacos. Warm your tortillas and spoon in the egg-chorizo mixture. Top with diced avocado, cheese and cilantro. Serve with crema and hot sauce for that extra flair. For the best consistency, I recommend reheating in a skillet over medium-low heat until warmed through. The microwave will zap the life right out of your eggs! This recipe was updated on 6/5/19 to include new information. It was originally published on 6/24/15.
