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The Breakfast Tacos We Make for Every Late-Night "Emergency"
When hunger strikes late at night, these protein-packed breakfast tacos are our answer. Fluffy scrambled eggs, smoky chorizo, warm tortillas, creamy avocado, and all the best toppings come together in minutes.
Rezept
Zubereitungszeit ca. 20 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 10 Minuten
Zutaten:
- 1 cup Mexican chorizo, casings removed (or sub store-bought plant-based chorizo, or make our homemade vegan chorizo or homemade turkey chorizo ) *see notes for skipping the chorizo!
- 4 large eggs
- 2 tablespoons sour cream or cottage cheese
- ⅛ teaspoon salt and pepper, more to taste
- ¼ cup pepperjack cheese (or Mexican shredded cheese)
- 4 corn or flour tortillas, warmed or toasted
- 1 small avocado, sliced
- ¼ cup cilantro leaves
- Optional additions: hot sauce, pickled red onions, diced tomatoes
Arbeitsschritte:
- In a medium non-stick skillet, sauté the chorizo until cooked all the way through. Drain the fat and set aside. Leave ½ teaspoon of fat in the pan if you like for extra flavor. (If using plant-based chorizo, either chop or crumble and sauté in a little olive oil.)
- In a medium bowl, whisk the eggs with the sour cream, salt, and pepper. Sour cream does not need to be fully incorporated.
- Heat the same skillet over medium heat. Add olive oil if needed, or use a little chorizo fat, pour in the eggs, and stir gently until soft curds form. Stir in the cheese, scoot the eggs over, and reheat the chorizo alongside.
- Divide the scrambled eggs and chorizo among the warm tortillas, add slices of avocado, and sprinkle with cilantro and hot sauce. Enjoy immediately.
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