Sometimes weekends can be a bit hectic. As much as I would like to sleep in every weekend, sometimes I just have way too much to do for that to really be an option. And on those hectic weekends, I go to my tried and true twenty minute breakfast: tacos. I mean really, who doesn’t love tacos? Tacos for breakfast? That’s even better. Let’s get to it.
Breakfast Tacos
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4 tacos
- Difficulty Level Novice
Ingredients
- 1 ear of corn
- 2 ground chorizo links
- 4 eggs
- 1/4 cup of cherry tomatoes
- 1 scallion stalk
- 1 large red potato (washed and scrubbed)
- 1 teaspoon of butter
- 1 cup of extra sharp cheddar cheese
- 4 flour tortillas
- black pepper (to taste)
Instructions
- Strip the corn kernels from the ear of corn using corn stripper or large knife and set the kernels aside. (Note: You can always just use 1 cup of canned or frozen corn if you don't have fresh corn on hand.)
- Dice the cherry tomatoes, slice the scallion, and set both aside.
- Chop the potato into small cubes.
- Bring a medium-sized skillet to a high heat and melt the butter.
- Saute the potatoes and corn in the skillet for 5-6 minutes.
- While the potatoes are sauteeing, scramble the eggs in a small, separate skillet.
- Add the chorizo and and tomatoes to the skillet with the potatoes and corn. Stir for 3-4 minutes.
- Add the scrambled eggs to the skillet that has the chorizo and potatoes.
- Warm the tortillas in a small skillet for about 1 minute per side.
- Fill each tortillas with as much of the scrambled egg and chorizo mixture as you would like.
- Top each tortilla with shredded cheese, plate, serve and enjoy.
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