Mexican-style sausage with fluffy scrambled eggs topped with creamy avocado, spicy jalapeño and salsa. YUM! These chorizo breakfast tacos are easy to prep and a delicious grab and go breakfast!
Ground Chorizo | Eggs Milk | Flour Tortillas Salt and Pepper TOPPINGS Mexican Cheese Blend Pico De Gallo Avocado | Jalapeño
Add chorizo to a skillet over medium heat. Cook meat through, breaking the meat up as it cooks. Remove chorizo to a paper towel lined plate and cover with foil.
Leave leftover drippings in pan to cook the eggs. Reduce skillet heat to medium and add eggs, milk, salt, and pepper. Whisk to combine.
Scramble gently as the eggs cook until they are light and fluffy. Heat tortillas either in the skillet or the microwave, whichever you prefer. You just want them slightly warm and pliable.
Add scrambled eggs on the bottom, chorizo next over the eggs, and top with cheese, pico de gallo, avocado, and jalapeño.