Hearty Breakfast Tacos
Prep Time
20mins
Time to Table
20mins
Serves
6 (2 tacos per serving)
Ingredients
- 1/2 pound Chorizo Sausage
- 3/4 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 2 teaspoons vegetable oil
- 12 eggs, beaten
- 12 6-inch flour tortillas
- 3/4 cup shredded sharp Cheddar cheese
- 3/4 cup Pico de Gallo
- 1 1/2 cups Daisy Sour Cream
Ingredients
- 1/2 pound Chorizo Sausage
- 3/4 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 2 teaspoons vegetable oil
- 12 eggs, beaten
- 12 6-inch flour tortillas
- 3/4 cup shredded sharp Cheddar cheese
- 3/4 cup Pico de Gallo
- 1 1/2 cups Daisy Sour Cream
Directions
- In a 10-inch skillet, cook the Chorizo over medium-high heat for 5 minutes or until thoroughly cooked, stirring to break up the meat. Drain if necessary.
- Stir in the onion and bell peppers. Cook for 3 minutes or until the onions and peppers soften slightly; set the mixture aside.
- Spread the oil over the bottom of a 12-inch nonstick skillet; heat over medium heat. Add the eggs. Cook the eggs until set but still shiny, stirring occasionally.
- Heat the tortillas as directed on the package.
- For each taco, spoon about 1/4 cup of the egg in the center of each tortilla. Top with the sausage mixture, cheese and Pico de Gallo. Garnish with the sour cream.
- Calories:523
- Cholesterol:460
- Dietary Fiber:1
- Protein:27
- Sodium:955
- Total Carbohydrate:9
- Total Fat:40
