Taco-bout Breakfast Recipe
toasted everything bagel, with tomato herb aioli and arugula spanish chorizo, caramelized onions and peppers, scrambled eggs, cheese sauce, pico de gallo, and brunch sauce on flour tortillas
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Ingredients
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Bagel & Tortilla
Tomato Herb Aioli
Chorizo & Vegetables
Scrambled Eggs
Cheese Sauce
Pico de Gallo
Brunch Sauce
Arugula
Method
Preparation
- 1
Prepare Tomato Herb Aioli
In a mixing bowl, combine mayonnaise, tomato paste, chopped parsley, minced garlic, lemon juice, salt, and black pepper. Mix well until smooth and creamy. Set aside.
- 2
Make Pico de Gallo
In a small bowl, combine diced tomatoes, finely chopped red onion, chopped cilantro, lime juice, and salt. Stir to combine and set aside.
- 3
Prepare Brunch Sauce
In another small bowl, mix Sriracha, maple syrup, and mayonnaise until well combined. Set aside.
Cooking
- 4
- 5
Scramble Eggs
In a bowl, whisk together eggs, milk, salt, and black pepper. In a non-stick skillet, cook over medium-low heat, stirring gently until softly scrambled, about 3-4 minutes. Remove from heat.
- 6
- 7
Toast Bagels
Slice the everything bagels in half and toast them until golden brown.
Assembly
- 8
Assemble Tacos
On a flour tortilla, spread a layer of tomato herb aioli. Add a handful of arugula, spoon in the chorizo mixture, top with scrambled eggs, drizzle with cheese sauce, add pico de gallo, and finish with a drizzle of brunch sauce. Roll up the tortilla and enjoy!
