Easy Breakfast Tacos
Prep Time
Serves
Cooking Mode
1 tbsp vegetable oil
1 dry-cured chorizo sausage, cubed (about 1/3 cup/75 mL)
6 eggs
3 tbsp milk or water
2 green onions, thinly sliced
8 Compliments Balance Multigrain with Flax tortillas, warmed
1 cup grated mozzarella, Monterey Jack or Cheddar cheese
½ cup salsa
2 tbsp coarsely chopped fresh cilantro
1 tbsp vegetable oil
1 dry-cured chorizo sausage, cubed (about 1/3 cup/75 mL)
6 eggs
3 tbsp milk or water
2 green onions, thinly sliced
8 Compliments Balance Multigrain with Flax tortillas, warmed
1 cup grated mozzarella, Monterey Jack or Cheddar cheese
½ cup salsa
2 tbsp coarsely chopped fresh cilantro
Directions
1Heat oil in a skillet over medium high heat. Add sausage; cook until well browned, 3 to 4 min.
2In a bowl, whisk together eggs, milk and onions. Reduce heat to low; add egg mixture to skillet. Gently move a heatproof spatula across the bottom and side of the skillet until eggs are cooked but still moist.
3Divide egg mixture among tortillas, placing in a row across centre of each. Top with cheese, salsa and cilantro, and serve.
Disclaimer
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Personal Note
Personal Note
