Name: Early Bird West Des Moines Breakfast Tacos Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 pieces small corn tortillas (6-inch); 1 oz cheddar cheese, shredded; 1 to taste lime wedges (for serving); 3 pieces large eggs; 1 tbs whole milk; 1 tsp unsalted butter; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 slices bacon, chopped and cooked until crisp; 2 oz or pork breakfast sausage, casing removed, cooked and crumbled; 2 oz or fresh Mexican chorizo, casing removed, cooked and crumbled; 0.5 pieces Roma tomato, finely diced; 2 tbs white or red onion, finely diced; 1 tbs fresh cilantro, chopped; 0.5 pieces jalapeño, seeded and minced; 1 tbs lime juice; 0.25 tsp kosher salt; 0.5 pieces ripe avocado; 2 tbs sour cream or Mexican crema; 0.5 tbs lime juice; 1 tsp water (to thin); 0.125 tsp kosher salt

Method

Tortillas & Assembly

Warm tortillas

Heat a dry skillet or comal over medium-high heat. Warm each corn tortilla about 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm while you finish other components.

To assemble: place warmed tortillas on plates, divide scrambled eggs between them, top with chosen protein, sprinkle shredded cheddar, add pico de gallo and drizzle avocado crema. Serve with lime wedges.

Eggs

Beat eggs

In a bowl, crack eggs and add milk, 1/2 tsp kosher salt (from the egg section), and black pepper. Whisk until uniformly combined and slightly frothy.

Scramble eggs

Heat a nonstick skillet over medium-low heat and add butter. Once melted and foaming, pour in eggs. Let sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, pushing eggs from the edges to the center. Cook slowly until soft curds form and eggs are just set but still moist, about 2–3 minutes. Taste and add remaining salt if needed. Remove from heat immediately to avoid overcooking.

Protein (choose one)

Bacon

If using bacon: chop strips into 1/2-inch pieces. Fry in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Drain on paper towels and keep warm. Reserve about 1 tsp bacon fat to finish eggs if desired (reduce butter accordingly).

Pork breakfast sausage

If using breakfast sausage: remove from casing if needed, crumble into a skillet over medium heat and cook until browned and cooked through, about 6–8 minutes. Drain excess fat and keep warm.

Mexican chorizo

If using fresh chorizo: remove from casing and cook in a skillet over medium heat, breaking into small pieces, until fully cooked and slightly crisp at the edges, about 6–7 minutes. Drain excess fat and keep warm.

Pico de Gallo

In a small bowl, combine diced tomato, diced onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice, and 1/4 tsp kosher salt. Mix gently and taste; adjust lime and salt as desired. Let rest 5–10 minutes to meld flavors.

Avocado Crema

In a small bowl or blender, combine 1/2 ripe avocado, 2 tablespoons sour cream, 1/2 tablespoon lime juice, 1 teaspoon water, and 1/8 tsp salt. Mash or blend until smooth and creamy, adding an extra teaspoon of water if needed to reach a drizzleable consistency. Taste and adjust salt or lime as desired.