Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good.

Course Main

Cuisine Mexican

Keyword breakfast, Mexican, taco

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 848kcal

Author Based on a recipe from Betty Crocker

Equipment

Ingredients

12 taco shells
1 pound Mexican chorizo crumbled
6 large eggs
1 tablespoon heavy cream
kosher salt
ground black pepper
1 cup extra sharp cheddar cheese shredded

For the toppings

4 green onions chopped
1 medium tomato seeded, chopped
½ cup lettuce shredded
1 avocado seeded, skinned and chopped
½ cup salsa

Instructions

Heat taco shells per package instructions.
Meanwhile, brown the chorizo.
Remove from pan.
Whisk together the eggs and cream.
Season with salt and pepper.
Cook until set, 3-4 minutes. They should come out looking almost like an omelet.
Roughly chop the eggs.
To assemble the tacos, layer chorizo, cheese and eggs in bottom of taco shells.
Add toppings as desired.

Notes

Don't forget a little hot sauce!

Nutrition