Loaded Chorizo And Egg Breakfast Tacos Recipe

Name: Loaded Chorizo And Egg Breakfast Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Johnsonville Chorizo Sausage; 2 Tablespoons Butter; 1/4 cups Yellow Onion, Chopped; 1 whole Medium Russet Potato (cut Into Dime Size Pieces); 1 dash Garlic Powder; 1 pinch Dried Parsley; 1 can Rotel Tomatoes With Green Chilies, 10 Ounce Can; 6 whole Large Eggs, Beaten; 1 teaspoon Salt; 1 teaspoon Pepper; 1/2 cups Shredded Cheese, your choice; 6 whole Flour Tortillas (corn Are Okay Too)

Servings: persons

1 whole Johnsonville Chorizo Sausage
2 Tablespoons Butter
1/4 cups Yellow Onion, Chopped
1 whole Medium Russet Potato (cut Into Dime Size Pieces)
1 dash Garlic Powder
1 pinch Dried Parsley
1 can Rotel Tomatoes With Green Chilies, 10 Ounce Can
6 whole Large Eggs, Beaten
1 teaspoon Salt
1 teaspoon Pepper
1/2 cups Shredded Cheese, your choice
6 whole Flour Tortillas (corn Are Okay Too)

1
This is oh so easy and really is common sense!
2
Take chorizo sausage and remove skin and chop/crumble.
3
In a large skillet heat 2 tablespoons of butter. Add onion and chorizo. Brown. Do not drain grease.
4
Add potatoes and then season with garlic powder and parsley flakes. Cook until potatoes are fork tender.
5
Add your can of Rotel (drained) and simmer.
6
Beat 6 eggs and add to skillet mixture. Salt and pepper.
7
Once eggs are scrambled to perfection, top with shredded cheese and any other goodies you may prefer and serve in flour tortillas.
8
I like salsa but my husband adds sour cream! Can't go wrong either way.
9
I have a gas stove so I heat my tortillas on the open flame for an added flare!
10
Enjoy!!!

957

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Johnsonville Chorizo Sausage, 2 Tablespoons Butter, 1/4 cups Yellow Onion, Chopped, 1 whole Medium Russet Potato (cut Into Dime Size Pieces), and more.

Yes, Loaded Chorizo And Egg Breakfast Tacos falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loaded Chorizo And Egg Breakfast Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions