Home Recipes Mains Breakfast Taco Recipe

Breakfast Taco Recipe


Sure, avocado toast never goes out of fashion. But every now and then, it’s nice to spice things up, Tex-Mex-style. That’s why we’re calling in the big guns: breakfast tacos.

INGREDIENTS

  • ½ cup cherry tomatoes, quartered
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 avocado, diced
  • 1 garlic clove minced
  • Salt and freshly ground black pepper, to taste
  • 6 eggs
  • ½ cup grated cheese of choice, plus more for garnish
  • 2 tablespoons heavy cream
  • 2 tablespoons chopped Hatch green chile (optional)
  • 4 strips thick-cut bacon
  • 2 links chorizo, casings removed
  • 2 small corn tortillas, cut into 1½-by-¼-inch strips
  • 8 small flour tortillas, warmed
  • Cilantro leaves, for garnish

Also Read: Homemade Tortilla Recipe

DIRECTIONS

1. In a small bowl, toss together the cherry tomatoes, lime juice, olive oil, avocado, garlic, salt and pepper to coat, then set aside.

2. In a medium bowl, beat the eggs until smooth, then whisk in the cheese, cream and green chile; season with salt and pepper, then set aside.

3. In a 10-inch nonstick skillet, cook the bacon over medium heat, flipping once, until golden and rendered, 8 to 10 minutes. Transfer the bacon to a cutting board. Once cool enough to handle, roughly chop then transfer to a bowl.

4. To the pan of rendered bacon fat, add the chorizo. Cook, stirring often to break up the meat, until the chorizo is golden and rendered, 3 to 4 minutes. Using a slotted spoon, transfer to the bowl with the bacon.

5. Add the tortilla strips to the pan and cook until lightly golden, 2 to 3 minutes. Reduce the heat to medium low, then add the eggs with the reserved bacon and chorizo. Cook, stirring constantly, until the eggs are fully scrambled, 3 to 4 minutes.

6. On a cutting board, lay out the warm flour tortillas. Divide the scrambled eggs between the tortillas, then spoon the tomato mixture over top. Garnish with cilantro, then serve.

 

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