Breakfast tacos offer everything that is beloved about the taco, with the added bonus of creamy, cheesy scrambled eggs. If you don’t feel like making homemade sausage, just use equal parts finely diced thin-sliced bacon and Mexican chorizo (heck, you can even use plain old breakfast sausage and these will still be delicious).
Heat the oil in a large sauté pan over high heat. Add the sausage and cook, breaking it up into small pieces, until golden brown. Add the onion and continue cooking until soft and the sausage is cooked through, about 5 minutes longer.
Lower the heat to low. Whisk the eggs together in a medium bowl until light and fluffy. Add the eggs to the pan and gently stir the eggs and sausage to form loose curds. Sprinkle the cheese over the eggs and mix until the eggs are scrambled and cooked to your preference. Remove from the heat and fold in
Arrange the tortillas on plates and top each with a generous heap of the egg and sausage mixture, a bit of avocado, pico de gallo, and salsa verde (if using), and garnish with a sprinkling of cilantro and a squeeze of lime juice. Serve immediately.
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