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Chorizo Breakfast Tacos

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Description

These Chorizo Breakfast Tacos are easy enough to whip up for a weekday breakfast, but special enough for weekend brunch. Less than 10 ingredients for a meal packed with flavor!

From Dara Michalski of Cookin’ Canuck.

Ingredients

  • 4 ounces, weight Chorizo Sausage
  • 7  Eggs
  • 7 Tablespoons Water
  • ¼ teaspoons Salt (or More To Taste)
  • ¼ teaspoons Ground Pepper, Or More To Taste
  • 8  Corn Tortillas
  • ¼ cups Grated Pepper Jack Cheese
  • ¼  Avocado, Cut Into 4 Slices
  • 6 Tablespoons Pico De Gallo

Preparation

Heat a medium nonstick skillet over medium-high heat. Add chorizo sausage and cook, breaking up with a wooden spoon, until cooked through. Transfer to a bowl lined with paper towel.

Crack the eggs into a large bowl and whisk with the water until combined.

Wipe out the skillet, lightly coat with cooking spray and set over medium-low heat. Pour in egg mixture and cook, stirring occasionally, until eggs are scrambled. Season with salt and pepper. Stir cooked chorizo sausage into eggs.

Using 2 corn tortillas for each taco, divide egg mixture evenly between the tacos. Top each taco with cheese, avocado and pico de gallo. Serve immediately.

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