Bacon Chorizo Breakfast Tacos

Name: Bacon Chorizo Breakfast Tacos
Yield: Serves 6
Ingredients: 4 tablespoons (10 g) chopped fresh cilantro; 2 green onions (dark green and pale green parts only), thinly sliced; 8 large eggs; 1 cup (115 g) shredded Monterey Jack cheese; 1 large ripe Hass avocado, finely diced; Pico de Gallo; 12 (4-inch/10-cm) flour or corn tortillas; 12 ounces (340 g) Bacon-Chipotle Chorizo or fresh chorizo sausage, casings removed if necessary; 1 small red onion, halved and thinly sliced; 1 tablespoon canola oil; Lime wedges; Avocado Salsa Verde (optional)

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

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).

Ingredients

12 (4-inch/10-cm) flour or corn tortillas
1 tablespo

Breakfast

Method

Preheat the oven to 300°F (150°C). Wrap the tortillas in aluminum foil and warm in the oven while you prepare the filling.

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 continu