Breakfast Tacos Recipe

Steak

Pat 8 oz (0.5 lb) steak dry and season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp cumin. Heat a large skillet or cast-iron pan over medium-high heat with 1 tbs vegetable oil until shimmering. Sear steak 3-4 minutes per side for medium-rare (adjust time for thickness). Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain into small bite-size strips.

Chorizo

Heat a skillet over medium. Crumble 8 oz fresh chorizo into the pan (no added oil needed). Cook, stirring and breaking up, 6-8 minutes until browned and cooked through. Use a slotted spoon to transfer to a bowl, leaving 1-2 tbs fat in the pan for vegetables/eggs if desired.

Bacon

Place 4 slices bacon in a cold skillet and turn heat to medium. Cook, flipping, until crisp (6-10 minutes) depending on thickness. Transfer to paper towels to drain and chop or crumble into bite-size pieces. Reserve 1 tbs bacon fat in the pan for flavoring eggs or veggies.

Sausage

If using links, remove casings and crumble; if patties, chop into small pieces. Cook 8 oz sausage in a skillet over medium heat, breaking up and stirring, until no longer pink and browned, about 7-9 minutes. Drain excess fat if necessary and transfer to a bowl.

In the same skillet used for your protein (add 1 tbs butter if the pan is dry), add the chopped onion and jalapeño. Sauté over medium heat until softened and translucent, about 3-4 minutes. Season with a pinch of salt and a pinch of smoked paprika if using. If you reserved protein fat, incorporate it here for extra flavor.

In a medium bowl, whisk 6 eggs with 2 tbs milk or water, 1/2 tsp salt, 1/4 tsp black pepper, and the remaining 1/4 tsp cumin until blended. Melt 1 tbs butter in the skillet with the softened vegetables over medium-low heat. Pour eggs into the pan and cook gently, stirring frequently with a spatula to form soft curds, about 3-5 minutes. When eggs are nearly set but still slightly glossy, fold in half the shredded cheese (1/2 cup) and the cooked protein mixture; stir to combine and finish cooking until eggs are set but not dry.

Warm 8 tortillas: heat a dry skillet over medium-high and warm each tortilla 20-30 seconds per side until pliable and slightly browned in spots, or wrap stack in a damp towel and microwave 30 seconds. Keep warm wrapped until assembling.

Assemble tacos by dividing the egg-and-protein mixture evenly among the tortillas (about 2 tacos per person if making 4 servings). Top each with remaining 1/2 cup shredded cheese, chopped cilantro, sliced avocado, a spoonful of salsa, diced onion if desired, and a squeeze of lime. Serve immediately.

Taste one taco and adjust with extra salt, pepper, salsa, or lime as desired. Leftover cooked protein and eggs store in the refrigerator up to 3 days for quick reheating.