This is an absolute favorite of mine because it’s fast, cheap, warm, reheats well, and tastes way more luxurious than it actually is! You can make it in a single small skillet too, so cleanup is super easy. I like to make these on Monday or Tuesday nights, and have them for breakfast for the rest of the week.
Ingredients:
Half a pound of prepackaged prespiced chorizo (it’s a dollar a package at my supermarket, itll be near the breakfast sausage)
Three eggs (a dozen is a dollar fifty in my area)
A pat of butter (or margarine, or just skip it if you’re not feeling it)
Tortillas (a dollar for ten in my area)
Steps:
1: Get your small skillet on the stove and let it get to upper-medium heat. It’s 7 out of 10 on our stove’s range.
2: Once the skillet is hot, cut open the package and dump the chorizo in. Cook it like you would taco meat and really separate it all out to cover the surface.
3: Toss in a pat of butter or margarine, or just skip this step if you’d rather. The butter will add a little more savory breakfast-y goodness to it though!
4: Let the chorizo cook for about ten minutes. Stir it frequently but gently, this is a quick meal but no need to rush things. I just eyeball it, and once it gets the crumbly consistency of cooked ground meat I move to the next step.
5: Crack in your eggs and scramble them in. Really stir it at this point, you want the eggs to soak up all the flavor of the chorizo. Once the eggs are done, it’s ready to throw into tortillas and eat!
You can add in more ingredients as it cooks too, like potatoes, onions, cooked rice, peppers, etc. Basically, if it sounds good in a breakfast taco then try it! It’ll stretch everything much farther too.
As described above, it’ll make enough for about three meals, or roughly nine tacos. If I’m really going all out I’ll add on some cheese and sour cream after reheating them.
Chorizo and Egg Breakfast Tacos
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