Ingredients for Mexican Breakfast Tacos
- 1 pound Chorizo Sausage
- 1/2 medium yellow onion, chopped
- 12 corn tortillas
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup shredded Monterey Jack cheese
- Hot Pepper Sauce, to taste
- Salsa, to taste
- cooking spray
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How to Make Mexican Breakfast Tacos
- Crumble the 1 pound breakfast sausage into a large skillet over medium-high heat. Cook, breaking it up with a spoon, until browned, about 8-10 minutes.
- Add the 1/2 medium yellow onion, chopped, to the skillet with the sausage. Cook and stir until the onion is softened and browned, about 5 minutes.
- Remove the sausage and onion mixture from the skillet and set aside.
- Heat one large skillet over medium heat and another large skillet over high heat. The medium heat skillet will be used for the eggs, and the high heat skillet will be used for warming the tortillas.
- In a medium bowl, whisk together the 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Lightly spray the medium-heat skillet with cooking spray. Pour in the egg mixture and cook, stirring occasionally, until the eggs are almost set but still slightly moist, about 5-7 minutes.
- Add the cooked sausage and onion mixture to the skillet with the eggs. Continue cooking and stirring until the eggs are fully cooked and the sausage is heated through, about 2 minutes.
- While the eggs and sausage are cooking, warm the tortillas. Place 2-3 tortillas in the hot skillet (high heat) and cook for about 45 seconds per side, until heated through and slightly crispy. Repeat with the remaining tortillas.
- Sprinkle a little shredded cheddar cheese onto each warm tortilla.
- Top each tortilla with some of the scrambled egg and sausage mixture.
- Add hot pepper sauce and salsa to your liking.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
5g
Fat
72g
Carbs
8g
