Breakfast Tacos
Ingredients
Tacos
Yogurt Sauce
Optional Toppings
Instructions
Yogurt Sauce
  1. Combine all ingredients in small bowl.
  2. Place in refrigerator until ready to serve the tacos.
Tacos
  1. Place the potatoes in a medium pot and cover, by 1 inch, with cold water.
  2. Bring to a boil and simmer for about 5 minutes or until potatoes are tender. Drain.
  3. Add 1 tablespoon of butter to a skillet over medium/high heat. Add the drained potatoes, sprinkle with the cumin and cook, stirring occasionally, for about 5 to 8 minutes or until slightly crispy and lightly browned around the edges.
  4. Spoon the cooked potatoes into a bowl and set aside. Crumble the sausage into the skillet and cook over medium/high heat until sausage is evenly browned.
  5. While the sausage is browning, begin working on the scrambled eggs. In a medium bowl, whisk the eggs, milk salt and pepper together until combined.
  6. Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Pour in the egg mixture and cook, stirring continuously till almost firm. Be careful to cook just until the eggs are set. Overcooking will give the eggs a rubbery texture.
  7. To assemble, fill each tortilla with about 1/4 cup of eggs, 1/4 cup crispy potatoes, a spoonful of Chorizo sausage and sprinkle with cheddar cheese.
  8. Top with a dollop of yogurt sauce and serve.
Breakfast Tacos
Breakfast Tacos
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Breakfast Tacos
Breakfast Tacos
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Tacos
Yogurt Sauce
Optional Toppings
Servings:
Units:
Instructions
Yogurt Sauce
  1. Combine all ingredients in small bowl.
  2. Place in refrigerator until ready to serve the tacos.
Tacos
  1. Place the potatoes in a medium pot and cover, by 1 inch, with cold water.
  2. Bring to a boil and simmer for about 5 minutes or until potatoes are tender. Drain.
  3. Add 1 tablespoon of butter to a skillet over medium/high heat. Add the drained potatoes, sprinkle with the cumin and cook, stirring occasionally, for about 5 to 8 minutes or until slightly crispy and lightly browned around the edges.
  4. Spoon the cooked potatoes into a bowl and set aside. Crumble the sausage into the skillet and cook over medium/high heat until sausage is evenly browned.
  5. While the sausage is browning, begin working on the scrambled eggs. In a medium bowl, whisk the eggs, milk salt and pepper together until combined.
  6. Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Pour in the egg mixture and cook, stirring continuously till almost firm. Be careful to cook just until the eggs are set. Overcooking will give the eggs a rubbery texture.
  7. To assemble, fill each tortilla with about 1/4 cup of eggs, 1/4 cup crispy potatoes, a spoonful of Chorizo sausage and sprinkle with cheddar cheese.
  8. Top with a dollop of yogurt sauce and serve.
Share this Recipe
Powered byWP Ultimate Recipe