I have never been good about eating breakfast. If a big plate of pancakes or French toast is sitting in front of me, I will eat it with no problems. But my typical morning does not usually allow for pancake batter, fried eggs, or crispy bacon. Something that I do have time for is breakfast tacos.
Scrambled eggs, spicy chorizo sausage, cotija cheese, and a quick cilantro pesto are stuffed into warm tortillas to make the perfect breakfast. I used this Cilantro-Cumin Pesto that I posted last week. It really is delicious, and I keep finding new ways to use it! This is a fun update on a southwestern classic. The cilantro pesto can easily be made ahead to speed up the morning process a bit.
These breakfast tacos are perfect for a quick weekday breakfast. But they are also a great thing to linger over for a lazy weekend brunch.
- 1/2 pound chorizo sausage, casings removed
- 2 tablespoons unsalted butter
- 6 large eggs
- 1/4 cup whole milk
- Kosher salt
- Freshly ground black pepper
- 8 flour tortillas
- 2 Roma tomatoes, seeded and chopped
- 1/2 cup Cilantro-Cumin Pesto (recipe link below)
- 1/2 cup crumbled cotija cheese
- Place a large skillet over medium-high heat. Add the chorizo and cook for 6 to 8 minutes, breaking up the sausage with the back of a spoon, until cooked through. Using a slotted spoon, transfer the sausage to a small plate and set aside.
- Melt the butter in the same skillet over medium-low heat. Whisk together the eggs, milk, ½ teaspoon of salt, and ¼ teaspoon of black pepper in a small bowl. Add the eggs to the skillet and cook for 5 to 6 minutes, folding gently with a rubber spatula, until soft curds form.
- To assemble the tacos, divide the scrambled eggs and chorizo between the tortillas. Top with the tomatoes, pesto, and cotija cheese.