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.
Servings: 4 · Yield: 4 tacos · Prep time: 5 min · Cook time: 15 min · Ready in: 20 min · Skill 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)
Method
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.
