Breakfast Street Tacos

These easy and tasty breakfast street tacos have more flavor than you can ever imagine. The toasted corn or flour tortillas, chorizo sausage, eggs, cheese, avocado, cilantro, and salsa combine to make one really amazing breakfast idea. They're also perfect for a Mexican-themed brunch party. This recipe is definitely a keeper. You can make them with fried or scrambled eggs whichever your preference. You can have these on the table in 30 minutes or less! Make the chorizo ahead and it will take even less time. Use gluten-free or low carb tortillas for diet-friendly options!

Prep Time10

Cook Time20

Total Time30

Servings: tacos

Calories: 352kcal

Author: Heavenly Home Cooking

Ingredients

1 lb. chorizo sausage
10 corn or flour tortillas street taco size
1 tablespoon butter
10 large eggs
1½ cup Mexican cheese blend shredded (Monterey Jack, cheddar, queso quesadilla & asadero cheese)
1 medium avocado sliced
¼ cup chopped cilantro
¼ cup salsa
1 tablespoon olive oil
salt & pepper to taste
red onion thinly sliced (optional)
sour cream optional

Instructions

Add 1 tablespoon oil to a large non-stick skillet and heat over medium-high heat. Add chorizo to skillet, breaking it up with a wooden or heat-proof spatula. Stir and cook until no longer pink, about 8 minutes. Remove chorizo to a plate and wipe skillet with a paper towel.
Return skillet to stove over low-medium heat. Add tortillas one at a time to dry skillet and heat until slightly browned and slightly toasted. Turn and brown the other side. Once browned, lay them out side-by-side on a baking sheet. Set aside.
This is an optional step. It adds flavor and presentation.
Sprinkle cooked chorizo over the top of each tortilla. You can store any leftover chorizo in an airtight container in the refrigerator to use as you desire.
Then, turn heat to low and add butter to skillet. Once butter is melted, carefully crack 5 eggs into skillet. See notes below for a tip to help prevent egg whites from spreading. Cover eggs and cook until the yolks are set to your liking, about 4 minutes for a runny yolk and 6-7 minutes for a set yolk. Carefully place one egg on top of the chorizo on each tortilla.
Repeat with remaining 5 eggs.
Sprinkle cheese over the top, dividing evenly among tacos.
Add red onion and avocado slices.
Top with salsa, sour cream and cilantro.

Notes

Notes:

To help control the spread of the egg white, spray the outer ring of a mason jar lid with cooking oil, lay the ring bottom down on the skillet (with the smaller hole facing up) and crack an egg inside the ring. Cover and cook until yolks are set to your preference. Use a small knife to loosen the eggs from the rings.
As an alternative to a skillet, you can use a griddle to cook the eggs. A griddle will give you more surface area to work with and allow you to cook more eggs at one time.
If you don't like fried eggs or don't want to bother with the time it will take to cook them, you can scramble them instead. To scramble, add all 10 eggs to a large bowl, add a splash of milk and season with salt and pepper. Pour the eggs into the skillet over low heat, allow to cook for a minute or two, then drag a heat-proof spatula through the eggs, allowing the liquid to reach the bottom of the skillet, repeat this procedure until eggs are mostly set and slightly runny. Remove from heat. They will continue to cook from the residual heat from the skillet, so it's a good idea to remove them from the heat while they're still slightly runny so that they don't overcook. Assemble the tacos as instructed above, dividing the scrambled eggs evenly among the them.

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