Breakfast Taco Recipe

warm tortillas

Warm the tortillas so they are pliable. Heat a dry skillet over medium-high heat. Toast each corn tortilla 20–30 seconds per side until spots appear and edges are slightly charred. Keep warm wrapped in a clean kitchen towel.

Assemble tacos by dividing the egg mixture evenly among tortillas (about 1/6 each). Top with crumbled sausage/chorizo, diced tomato, shredded cheese, cilantro, avocado slices if using, a dollop of sour cream or crema, a squeeze of lime, and hot sauce to taste.

prepare aromatics and meat

Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter. When melted and foaming, add the diced onion and minced jalapeño (if using). Sauté 3–4 minutes until softened and translucent. Add the cooked breakfast sausage or chorizo and cook 1–2 minutes to reheat and let flavors meld. Transfer mixture to a bowl and set aside.

scramble eggs

In a medium bowl whisk together the eggs, milk, salt, and pepper until combined and slightly frothy. Wipe the skillet clean, return to medium-low heat, and add the remaining 1 tablespoon butter. Pour in the egg mixture and let it sit 10–15 seconds; then gently stir with a spatula, pushing eggs from the edges toward the center, creating soft curds. Cook 2–3 minutes until eggs are just set but still moist (avoid overcooking).

finish filling

Return the sausage-onion mixture to the skillet with the eggs and fold gently to combine, heating through for 30–60 seconds. Remove from heat. Stir in the diced tomato (so it stays fresh) and adjust seasoning with additional salt and pepper if needed.

If using avocado, slice just before serving to avoid browning. Keep sour cream or crema chilled until assembly.