Chorizo Scrambled Eggs Breakfast Tacos from Closet Cooking

Tacos for breakfast are always good and these ones are filled with spicy Mexican style chorizo, scrambled eggs, refried beans, pico de gallo, queso fresco, sour cream and cilantro.

Servings: makes 2 servings

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
  • 1/2 tablespoon oil
  • 1/2 pound chorizo, casings removed
  • 1 small onion
  • 1 clove garlic, chopped
  • 4 large eggs, lightly beaten
  • salt and pepper to taste
  • cilantro to taste
  • 6 corn tortillas, warm
  • 1 cup refried beans, warm
  • 1 cup pico de gallo or salsa
  • 1/4 cup queso freso or feta, crumbled
  • 1/4 sour cream
  • cilantro to taste
  1. Heat the oil in a pan over medium heat.
  2. Add the sausage, cook breaking it apart as you go, about 7-10 minutes and set aside reserving 1/2 tablespoon of oil and grease in the pan.
  3. Add the onion to the pan and saute until tender, about 5-7 minutes.
  4. Add the garlic and saute until fragrant, about a minute.
  5. Add the sausage and eggs, season with salt and pepper and cook until the eggs have almost set, about 1-3 minutes.
  6. Serve on tortillas and refried beans topped with pico de gallo, queso fresco sour cream and cilantro.