Easy Breakfast Tacos Recipe - Two Ways

Ingredients

• 8 pieces Large Eggs (room temperature)
• 0.25 cup Milk (low‑fat or whole)
• 0.25 teaspoon Salt (kosher or table salt)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 14 ounces Mexican Chorizo (remove casing if present)
• 6 slices Bacon (thick‑cut preferred)
• 1 cup Shredded Cheddar Cheese (or Mexican cheese blend)
• 1 large Avocado (ripe, diced)
• 0.25 cup Fresh Cilantro (chopped)
• 1 cup Salsa (store‑bought or homemade roasted tomato salsa) (mild to medium heat)
• 0.5 cup Cherry Tomatoes (halved, optional)
• 8 pieces Corn Tortillas (8‑inch, keep wrapped in foil after heating)
• to taste Hot Sauce (optional, for extra spice)

Instructions

1. Prep Avocado and Toppings

   Cut the avocado in half, remove the pit, peel the skin, and dice the flesh. Transfer to a small bowl. If using, halve cherry tomatoes and set aside. Roughly chop cilantro.

   Time: PT5M

2. Cook Bacon

   Place bacon slices in the air fryer basket in a single layer. Cook at 350°F for 7‑9 minutes, or until crispy. Transfer to a paper‑towel‑lined plate to drain excess fat.

   Time: PT9M

   Temperature: 350°F

3. Cook Chorizo

   Heat a large skillet over medium‑high heat. Add the Mexican chorizo, breaking it up with a spatula. Cook, stirring occasionally, until fully browned and cooked through, about 6 minutes. Transfer to a paper‑towel‑lined plate to absorb excess grease.

   Time: PT6M

4. Warm Tortillas

   Preheat the oven to 300°F. Stack the corn tortillas in two piles of four, wrap each stack tightly in aluminum foil, and place on a baking sheet. Heat for 10‑15 minutes until warmed through. Keep wrapped until serving.

   Time: PT12M

   Temperature: 300°F

5. Mix Eggs

   In a glass mixing bowl, combine 8 large eggs, 1/4 cup milk, and 1/4 tsp salt. Beat with a fork until fully blended and slightly frothy.

   Time: PT2M

6. Scramble Eggs

   Heat the non‑stick skillet over medium‑low heat and melt 2 tbsp unsalted butter until foamy. Pour in the beaten eggs. Let sit untouched for a few seconds until edges begin to set, then gently pull cooked portions toward the center with a silicone spatula, allowing liquid egg to flow underneath. Continue folding until eggs are just set but still slightly moist; remove from heat—they will finish cooking from residual heat.

   Time: PT5M

7. Assemble Tacos

   Lay a warm tortilla on a plate, add a generous spoonful of scrambled eggs, sprinkle shredded cheese so it melts, then top with either the cooked chorizo or crispy bacon. Add salsa, diced avocado, cherry tomatoes or pico de gallo, and finish with fresh cilantro. Drizzle hot sauce if desired.

   Time: PT5M

8. Serve

   Serve the tacos immediately while the tortillas are warm and the eggs are fluffy. Offer extra toppings on the side for guests to build their own tacos.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

4g