Texas Breakfast Tacos
Submitted by cheryl1575
Flour tortillas loaded with spicy chorizo, soft scrambled eggs, bell pepper, and melty colby-Jack cheese, baked golden and served with guacamole and fresh salsa. Weekend breakfast, Texas-style.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minIn Texas, breakfast tacos aren’t a trend. They’re a way of life.
Chorizo sausage gets cooked down with onion and green bell pepper until everything is sizzling and fragrant. Soft scrambled eggs go on top, followed by a generous handful of colby and Monterey Jack.
Roll them up in flour tortillas, brush with a little melted butter, and slide them into a hot oven until the edges go golden and crispy while the cheese melts into every crevice.
Serve with fresh guacamole and homemade tomato salsa on the side. This is Saturday morning done right.
Pro Tips
- Don’t overcook the eggs. Pull them off the heat while they’re still slightly wet. They’ll finish cooking in the oven and stay creamy inside the taco.
- Drain the chorizo well. That rendered fat is flavorful but too much makes the tortillas soggy. Give it a good drain before assembling.
- Brush the outside of the tortillas with melted butter before baking. This is what gives them that irresistible golden crunch that sets baked tacos apart from the usual foil-wrapped version.
Ingredients
Directions
Prepare Southwest Guacamole and Fresh Tomato Salsa, reserve.
Cook and stir the sausage, onion and the bell pepper strips in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes; drain and reserve.
Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly.
Pour eggs into skillet. As the eggs begin to set at the bottom and sides, gently lift cooked portions with a spatula so that the thin uncooked portion can flow to the bottom.
Avoid constant stirring.
Cook until the eggs are thickened throughout, but still moist, about 5 minutes.
Heat the oven to 450℉ (230℃).
Spoon about ¼ cup sausage mixture onto each of the tortillas; top each with about ¼ cup of the eggs and 2 Tbls of the cheese mixture.
Fold tortillas into halves.
Arrange 5 assembled tacos in ungreased jelly roll pan 15½ X 15½ X 1-inches; brush with melted margarine.
Bake until light golden brown, about 10 to 12 minutes.
Repeat with the remaining tacos.
Serve with the guacamole and salsa.
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