Breakfast Tacos
Ingredients
The filling
-
16
oz
chorizo or 12 oz bacon
-
8
large
eggs
-
1
cup
poblano pepper, seeded and chopped
-
1
cup
shredded cheddar cheese or Monterey jack cheese
-
1
medium
avocado, diced
-
1
cup
pico de gallo
-
to taste
Mexican hot sauce
The tortillas
-
8
homemade flour tortillas, warmed
Instructions
- Choose to use bacon or chorizo.
- If using bacon, line a baking sheet with foil, place bacon strips in a single layer, and bake at 400°F for 20 to 25 minutes until crisp.
- Transfer bacon to a paper towel-lined plate to drain and chop, reserving 1 Tbsp of rendered fat.
- If using chorizo, cook it in a skillet over medium-high heat, crumbling it until cooked through, then drain and cover to keep warm.
- In the same pan, keep 1 Tbsp of fat and heat it over medium heat.
- Add the poblano pepper and sauté until tender, about 4 minutes, then reduce heat to low.
- Pour whisked eggs into the pan, season with salt and pepper, and cook until just set, mixing with the peppers.
- Assemble the tacos by layering a warmed tortilla with chorizo or bacon, eggs with peppers, cheese, avocado, pico de gallo, and hot sauce. Serve immediately.
Nutrition Facts (estimated)
Servings
8 tacos
Calories
463
Total fat
29g
Total carbohydrates
30g
Total protein
19g
Sodium
784mg
Cholesterol
226mg
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