Hearty Breakfast Tacos

Directions

1. 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.
2. Stir in the onion and bell peppers. Cook for 3 minutes or until the onions and peppers soften slightly; set the mixture aside.
3. 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.
4. Heat the tortillas as directed on the package.
5. 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.