Hearty Breakfast Tacos

Prep Time: 20 Minutes

Time to Table: 20 Minutes

Serves: 6 (2 tacos per serving)


  • 1/2 pound Chorizo Sausage
  • 3/4 cup chopped red onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons vegetable oil
  • 12 eggs, beaten
  • 12 6-inch flour tortillas
  • 3/4 cup shredded sharp Cheddar cheese
  • 3/4 cup Pico de Gallo
  • 1 1/2 cups Daisy Sour Cream


In a 10-inch skillet, cook the Chorizo over medium-high heat for 5 minutes or until thoroughly cooked, stirring to break up the meat. Drain if necessary. Stir in the onion and bell peppers. Cook for 3 minutes or until the onions and peppers soften slightly; set the mixture aside. Spread the oil over the bottom of a 12-inch nonstick skillet; heat over medium heat. Add the eggs. Cook the eggs until set but still shiny, stirring occasionally. Heat the tortillas as directed on the package. For each taco, spoon about 1/4 cup of the egg in the center of each tortilla. Top with the sausage mixture, cheese and Pico de Gallo. Garnish with the sour cream.