Chorizo Breakfast Tacos With Tomatillo Pico De Gallo

1. 1

   In a mixing bowl, combine the eggs, milk and garlic sea salt.

2. 2

   Whisk until well combined.

3. 3

   In a large skillet over medium heat, scramble the eggs in the olive oil until light and fluffy but cooked through.

4. 4

   Use a spatula to break up the eggs while cooking to prevent burning.

5. 5

   Set the eggs aside.

6. 6

   In a medium-size skillet, cook the chorizo over high heat, breaking it up into crumbles as it cooks.

7. 7

   This will take about 5-7 minutes; set the chorizo aside.

* Per serving · 4 servings · Values may vary.