Chorizo & Pepper Breakfast Tacos

Salsa eggs are not pretty eggs.

Do you remember the Bagel Bites commercials from back in the day?  "Pizza in the morning, pizza in the evening, pizza at suppertime..."  That infectious song never really ignited my fire for Bagel Bites, but it did perfectly describe my approach to foods like pizza - anytime is a good time for pizza.

I feel the same timelessness regarding many foods, especially around breakfast time.  You see, I have a problem with breakfast foods, namely those of the sweet variety.  When I wake up in the morning, the last thing I want is a big sugar bomb. Instead, I'm more likely to pull out leftover Chinese food and eat that for breakfast than to eat cereal (I like my cereal at night, in the dark).  Savory eggs and bacon always trump sweet baked goods and french toast platters. Something about sweet rolls and dishes just don't set my mornings off right.

Unlike many people who love eating "breakfast for dinner," my usual problem is fighting the urge to eat dinner for breakfast.  So the usual solution is to blend traditional non-breakfast foods into the early morning realm by including more expected breakfasty foods, like eggs. Remembering the tortillas I bought last week, and how much I enjoy Mickey D's breakfast burritos and picante sauce (don't judge...), the decision of what to have for breakfast practically made itself.

Shredded up some chihuahua cheese, browned some chorizo, chopped up peppers and onions, beat some eggs with salsa, and in only about 20 minutes we were ready to go.  A lesson learned, though:  beating salsa into the eggs before you cook them might speed up your rush to fill a morning's empty belly, but it isn't going to make your eggs look pretty.  So the recipe below is slightly altered to make the result a little more photo-worthy and visually enticing.  Me, I only listen to my belly, and it said these tasted good regardless of their blemishes.


Chorizo & Pepper Breakfast Tacos 
Makes 4 tacos

2-3 oz Mexican chorizo
1/4 cup green pepper, chopped
1/4 cup onion, diced
1 jalepeno pepper, seeded and minced
4 eggs
3 Tbsp salsa
4 small (6") flour or corn tortillas
1/2 cup shredded chihuahua cheese

In a small nonstick skillet over medium-high heat, cook the chorizo, breaking up with the back of a spoon, until browned and most of the fat has rendered.  Remove chorizo and reserve.  Wipe excess grease from skillet.

Add  both peppers and onions to the skillet and saute until softened and beginning to brown, about 3-4 minutes.  You still want some crunch and texture to them.  Remove to same plate as chorizo, and reduce heat to medium.

While veggies are sauteeing, beat eggs with a small abount of milk (optional) and S&P until frothy and very well mixed.  Also warm tortillas over a gas burner or in the microwave until pliable and soft.

Add eggs to pan and scramble, pushing cooked parts to middle and tilting pan to allow runny eggs to touch the bottom.   When eggs are about 1/2 set, add the chorizo, veggies, and salsa to the eggs and fold to incorporate and finish cooking.  Roll eggs up in tortillas and top each with 1 Tbsp cheese. Serve