Hosting family & friends at your home over the holiday season? Skip the pastries and serve this delicious and simple breakfast that will fill guests up and fuel them for holiday fun! Make it easy on yourself as well by having them assemble the tacos themselves!

Chorizo Scrambled Egg Breakfast Taco

Ingredients

6 eggs (“Mom” prefers cage-free, organic eggs)
1 tablespoon olive oil
2 chorizo links – about 7 ounces (“Mom” prefers Aidell’s)
1 medium onion
1 cup cilantro, divided
1 medium tomato
1 cup sour cream (“Mom” prefers organic)
1 tablespoon fresh lime juice
1 teaspoon salt
1 cup sharp cheddar (“Mom” prefers organic)
10-12 corn flour tortillas (Mission makes Gluten-Free Soft Tacos)
Chipotle Tabasco (suggestion for topping)

Preparation

Mix sour cream, lime juice, and salt in a bowl and put aside.
Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in IMUSA tortilla warmer or aluminum foil and set aside.
In an IMUSA non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo
Cook for 5-6 minutes until chorizo is browned.
Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time.
Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.
Allow your guests to assemble their own breakfast tacos.

*Recipe and image courtesy of IMUSA.*