So I lived in Texas for about a month and y’all, breakfast tacos are a thing and I am here for it. Prior to my time in Texas, I was not a breakfast taco person. I never really understood the appeal…until now. My time in the south inspired me to expand my horizons when it comes to my breakfast routine. There was a coffee shop called Lazarus in Austin that my husband and I would frequent to work that served the best breakfast tacos. We were so sad leaving Austin knowing we couldn’t take our favorite restaurant with us…so I decided to try to recreate the tacos we had there! This is now a recipe that my husband and I both request! I think this recipe will always take us back to mornings at Lazarus.
The flavors of this recipe are so bold, fresh, and work so well together. The balance of rich flavors in the eggs, cheese and chorizo are perfectly balanced with the freshness of the homemade pico de gallo, cilantro and avocado.
This recipe was my first time ever cooking with Chorizo. Texas introduced me to chorizo and I am not mad about it…it is so flavorful and delicious! If you are not a chorizo fan, make this recipe with bacon or sausage instead of chorizo. All of the fresh toppings add so much texture and flavor to this dish. I never thought I would be combining cilantro and eggs, but trust me, it works!
To make this recipe, I start by cooking the chorizo in a medium pan. Make sure to cook this thoroughly, it took about 10 minutes to cook mine. While the chorizo is cooking you can make the pico de gallo. To make the meal easier you could also make the pico the night before to allow all the flavors to marinate together. Once the chorizo is done cooking I remove it from the pan and set it aside. Use the same pan to cook the eggs. Using the same pan will incorporate the chorizo flavor into the eggs as well as not create more dirty dishes!
When the eggs are almost completely firm, stir in the cheese and chorizo and cook everything together until the eggs are firm. Now, assemble the tacos and you have yourself a southern inspired breakfast! To assemble, I put the egg chorizo mixture in the shell, pico de gallo on top of that and then we like fresh avocado slices on top! You can garnish with additional fresh cilantro if you want or for a little extra spice, you could add fresh jalapeno slices. Enjoy!
Breakfast Tacos
Ingredients
- 1 Tomato large, diced
- 1 Onion small, diced
- 1 Jalapeno seeded, diced
- ¼ cup Cilantro heaping
- Fresh lime juice from ½ a lime
- ⅛ tsp garlic powder
- dash of salt to taste
- 6 Eggs whisked
- 3 ounces Chorizo
- 4 Soft shell flour tortillas
- ¼ cup Cheddar cheese
- Avocado optional for topping
Instructions
- Heat medium sized sauce pan over medium heat.
- Add chorizo and cook until cooked through, about 10 minutes.
- While Chorizo is cooking, make the homemade pico. Dice tomatoes, onions, jalapeno, cilantro and stir together.
- Mix in the garlic powder, fresh lime juice and dash of salt to taste.
- Once the chorizo is fully cooked, remove from pan and set aside. Whisk the eggs and add to the pan and cook until firm.
- Just before the eggs are done, add the chorizo back in and the ¼ cup cheddar cheese.
- Stir egg, chorizo and cheese together until melted
- Warm the shells. Divide the egg mixture between the 4 shells. Top with the fresh pico and avocado slices.
Notes
Whether you are new to the breakfast taco scene or not, this recipe is one you won’t want to miss out on! Spice up your morning breakfast routine with these delicious breakfast tacos.
So I have spent a little bit of time in Texas and y’all, breakfast tacos are a thing and I am here for it. Prior to my time in Texas, I was not a breakfast taco person. I never really understood the appeal…until now. It only took one breakfast taco to have me convinced. My time in the south inspired me to expand my horizons when it comes to my breakfast routine. With that being said, I was inspired to make these breakfast tacos!
When testing this recipe, it took me a few attempts to get the recipe just right, but I was totally ok with that and so was my husband. We were both happy to eat these tacos as much as needed to get the flavor just how I wanted it. The flavors of this recipe are so bold, fresh, and work so well together. The balance of rich flavors in the eggs, cheese and chorizo are perfectly balanced with the freshness of the homemade pico de gallo, cilantro and avocado.
This recipe was my first time ever cooking with Chorizo. Texas introduced me to chorizo and I am not mad about it…it is so flavorful and delicious! If you are not a chorizo fan, make this recipe with bacon or sausage instead of the chorizo. All of the fresh toppings add so much texture and flavor to this dish. I never thought I would be combining cilantro and eggs, but trust me, it works!
Breakfast Tacos
Ingredients
- 1 Tomato large, diced
- 1 Onion small, diced
- 1 Jalapeno seeded, diced
- ¼ cup Cilantro heaping
- Fresh lime juice from ½ a lime
- ⅛ tsp garlic powder
- dash of salt to taste
- 6 Eggs whisked
- 3 ounces Chorizo
- 4 Soft shell flour tortillas
- ¼ cup Cheddar cheese
- Avocado optional for topping
Instructions
- Heat medium sized sauce pan over medium heat.
- Add chorizo and cook until cooked through, about 10 minutes.
- While Chorizo is cooking, make the homemade pico. Dice tomatoes, onions, jalapeno, cilantro and stir together.
- Mix in the garlic powder, fresh lime juice and dash of salt to taste.
- Once the chorizo is fully cooked, remove from pan and set aside. Whisk the eggs and add to the pan and cook until firm.
- Just before the eggs are done, add the chorizo back in and the ¼ cup cheddar cheese.
- Stir egg, chorizo and cheese together until melted
- Warm the shells. Divide the egg mixture between the 4 shells. Top with the fresh pico and avocado slices.
Notes
Whether you are new to the breakfast taco scene or not, this recipe is one you won’t want to miss out on! Spice up your morning breakfast routine with these delicious breakfast tacos.