Chorizo Breakfast Tacos

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total: 35 Minutes

Makes 4 Servings

Ingredients:

• 6 Blue Sky Family Farm eggs
• 1 Roma Tomato – diced
• Chihuahua Cheese – shredded
• Diced Breakfast Potatoes
• 1 Fresh Avocado – Diced
• ¹/₄ tsp black pepper for taste
• ¹/₄ tsp sea salt for taste
• * Cholula or Siracha if you prefer them spicy

Directions:

Start by dicing up avocado and tomatoes and put to the side

1. Heat vegetable oil in a large skillet over MED heat. Add chorizo and brown – breaking it up into crumbles and slightly crisp to liking.
2. Cook diced potatoes in a skillet until they are tender on the inside and crispy on the outside. 12-15 minutes
3. Whisk 6 eggs, add 1 salt and pepper, milk if desired, and continue to whisk until mixed.
4. Cook scrambled eggs in skillet pan over medium heat. Stir the eggs gently as they cook, making sure to scrape all the sides of the skillet to form egg curds.
5. While the eggs are cooking, warm the tortillas one at a time in a clean, dry skillet over medium high heat. Warm until the side starts to char a bit, about 20 to 30 seconds, then flip to the other side and repeat.
6. Once everything is finished cooking, you can assemble your tacos. Add the scrambled eggs, shredded Chihuahua cheese, chorizo, tomatoes, avocado, and *hot sauce if preferred. Enjoy!

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