These Texas Breakfast Tacos are the ultimate weekend indulgence. They combine the bold, spicy flavors of bulk chorizo sausage with sweet, soft onions and peppers, all wrapped in a fluffy egg custard. Unlike soft handheld tacos, these are assembled in a jelly roll pan and baked until the tortillas turn golden and crisp. The result is a warm, melty, and satisfying dish that serves a crowd effortlessly. Perfect for lazy Sunday brunches, holiday breakfasts, or a hearty weekend meal. The combination of savory meat, rich cheese, and crispy tortilla edges makes this a crowd-pleaser that’s surprisingly easy to prepare. Serve with fresh salsa or guacamole on the side for a refreshing contrast to the rich filling.
Texas Breakfast Tacos
Description
These Texas Breakfast Tacos are the ultimate weekend indulgence. They combine the bold, spicy flavors of bulk chorizo sausage with sweet, soft onions and peppers, all wrapped in a fluffy egg custard. Unlike soft handheld tacos, these are assembled in a jelly roll pan and baked until the tortillas turn golden and crisp. The result is a warm, melty, and satisfying dish that serves a crowd effortlessly. Perfect for lazy Sunday brunches, holiday breakfasts, or a hearty weekend meal. The combination of savory meat, rich cheese, and crispy tortilla edges makes this a crowd-pleaser that&# 226;ÂÂs surprisingly easy to prepare. Serve with fresh salsa or guacamole on the side for a refreshing contrast to the rich filling.Ingredients
Directions
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Preheat the oven to 450 degrees F (232ðC).
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Seed and cut the green bell pepper into thin strips.
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In a 10-inch skillet over medium heat, cook the chorizo sausage, chopped onion, and bell pepper strips, stirring frequently, until the sausage is browned and cooked through, about 10 minutes.
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Drain any excess grease from the sausage mixture and set aside.
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In the same skillet (or a clean one), melt 1 tablespoon of margarine or butter over medium heat.
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Pour in the beaten eggs.
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As the eggs begin to set at the bottom and sides, gently lift the cooked portions with a spatula to allow uncooked egg to flow underneath. Avoid constant stirring; cook until thickened throughout but still moist, about 5 minutes.
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Spoon about 1/4 cup of the sausage mixture onto each of the 10 tortillas.
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Top each tortilla with about 1/4 cup of the scrambled eggs and 2 tablespoons of shredded cheese.
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Fold the tortillas in half to form tacos.
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Arrange 5 assembled tacos seam-side down in an ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
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Brush the tops of the tacos with the melted margarine or butter.
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Bake until the tortillas are light golden brown and crisp, about 10 to 12 minutes.
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Remove from oven and repeat the process with the remaining 5 tacos.
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Serve warm, optionally with guacamole and fresh tomato salsa.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1966.2kcal
- % Daily Value *
- Total Fat 136.3g210%
- Saturated Fat 57.0g285%
- Cholesterol 1308.5mg437%
- Sodium 2720.7mg114%
- Total Carbohydrate 89.3g30%
- Dietary Fiber 6.6g27%
- Sugars 11.1g
- Protein 84.5g169%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The green bell pepper should be seeded and cut into thin strips before cooking.
Use flour tortillas that are 7 to 8 inches in diameter for best results.
For the cheese, a mixture of shredded Colby and Monterey Jack works best for melting.
You can prepare Southwest Guacamole and Fresh Tomato Salsa in advance and reserve for serving on the side.
If you prefer softer tacos, reduce the baking time slightly, but the crisp texture is the signature of this baked style.
