Chorizo & Veggie Breakfast Scramble Tacos
A quick and flavorful Mexican-American breakfast or brunch, featuring a savory scramble of chorizo, eggs, and colorful vegetables, all wrapped in warm tortillas.
Ingredients
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 4 flour or corn tortillas 6inch
Substitute: Lettuce wraps for a low-carb option
- 4 oz mexican chorizo remove casing if applicable
Substitute: Ground turkey or pork seasoned with chili powder and cumin
- 1/4 cup green bell pepper finely diced
Substitute: Finely diced onion or poblano pepper
- 4 large egg
- 1/4 cup shredded cheese monterey jack or cheddar blend
Substitute: Cotija cheese (crumbled) or queso fresco
- 1/2 cup broccoli florets finely chopped
Substitute: Finely diced zucchini or spinach
- 1/4 cup red bell pepper finely diced
Substitute: Finely diced tomato or carrot
Equipment Needed
- • Large non-stick skillet
- • Cutting board
- • Chef's knife
- • Mixing bowl
- • Whisk or fork
- • Spatula
Nutrition (per serving)
Calories
620
Protein
35g
Carbs
35g
Fat
40g
Instructions
- 1
Finely chop the 1/2 cup broccoli florets, 1/4 cup green bell pepper, and 1/4 cup red bell pepper. Set aside.
⏱️ 3 minutes
Technique: chopping
- 2
Place a large non-stick skillet over medium-high heat. Add the 4 oz chorizo (if in casing, remove it first). Break the chorizo apart with a spatula and cook until it's browned and crumbled, about 3 minutes. Drain off any excess rendered fat, leaving about 1 tablespoon in the pan for flavor.
⏱️ 3 minutes
Technique: sautéing
- 3
Add the finely chopped broccoli, green pepper, and red pepper to the skillet with the chorizo. Sauté (cook quickly while stirring) for 2 minutes until the vegetables are slightly tender-crisp.
⏱️ 2 minutes
Technique: sautéing
- 4
In a small bowl, whisk the 4 large eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Create a small clear space in the skillet, then pour the whisked eggs into that space. Let them set for about 15 seconds, then gently scramble (stir continuously with a spatula to break into small curds) until cooked through but still moist, about 1-2 minutes.
⏱️ 2 minutes
Technique: scrambling
- 5
Mix the scrambled eggs with the chorizo and vegetables until well combined. Remove the skillet from heat.
⏱️ 30 seconds
Technique: mixing
- 6
Warm the 4 tortillas (6-inch) using your preferred method: either in a separate dry skillet for 20-30 seconds per side, in the microwave for 15-20 seconds, or briefly over an open flame, until they are pliable (flexible and easy to fold without breaking).
⏱️ 1 minute
Technique: warming
- 7
Divide the chorizo-egg scramble evenly among the 4 warm tortillas. Sprinkle 1/4 cup shredded cheese over the filling in each taco. Fold or roll up the tacos and serve immediately.
⏱️ 1 minute
Technique: assembling
💡 Chef's Tips
For an extra kick, add a pinch of chili flakes to the eggs or a dash of hot sauce before serving. Serve with a dollop of sour cream or avocado.
⚠️ Common Mistakes to Avoid
- • Overcooking the eggs, which makes them rubbery. Scramble until just set and still moist.
- • Not draining excess fat from the chorizo, which can make the scramble greasy.
- • Overfilling the tortillas, making them difficult to fold or eat.
Why Easy?
✓ What makes it easier:
- • Simple ingredients to prepare
- • Basic cooking techniques (sautéing, scrambling) that are easy to master
- • Minimal kitchen tools and clean-up
! What requires attention:
- • No complex timing or delicate temperature control is required for this recipe.
