I have mentioned before that I like to make breakfast for dinner, and I think I do it now more than ever, because my chickens lay so many eggs and I’m always looking for ways to make use of them. I love breakfast tacos. They are so versatile (you can pretty much throw anything in with the eggs), and they are a good excuse to make guacamole or salsa or both.
A lot of the time I make a chorizo/potato mixture for these, but I decided to go a bit healthier today and used chipotle lime chicken sausage instead. I browned the sausage with some onions for extra flavor. You could use any kind of sausage or vegetable in here and it would taste great. I scrambled my eggs with some chili powder and some canned green chiles, as well as salt and pepper and topped them with some shredded cheddar cheese. We ate these tacos on corn tortillas with homemade guacamole and some leftover salsa de morita I had in the fridge, and also some jarred chipotle salsa from the store.
For the roasted vegetables, I used broccoli and zuchinni since I had them in the fridge, and added some sliced garlic too. This is a pretty quick an easy dinner, but it is filling and everyone can customize their taco filling/toppings which ensures everyone gets something they like. Hope you enjoy!
- 1 lb of chorizo or chicken sausage or breakfast sausage of your choice
- 8 eggs
- 1/2 4oz can green chiles
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 2 tbsp water
- 1/2 cup shredded cheese
- corn or flour tortillas
- sour cream
Brown your sausage until cooked through, or even if it is fully cooked, brown it anyway because it tastes way better. Set aside and keep warm.
Whisk the eggs and water with salt and pepper and spices and add in the green chiles. Heat a tbsp of oil in a frying pan and add the eggs and scramble them. When almost cooked add the cheese to melt on top.
If I am using corn tortillas, I always warm them in a very hot pan briefly on each side to get a little char and soften them up.
Once all your ingredients are ready, top your tortillas with filling and toppings and enjoy!
I have two recipes I use for guacamole, which are mostly the same. One is the lazy version I use when the guac will just go in tacos, or on a sandwich or something. The other I use when we will eat it with chips or its going to get more focus. The only difference is that I add chopped onion and cilantro when I’m making the ‘fancy’ verison.
I have a secret ingredient in my guac that I know is going to make some people think twice, but I swear it works. It is a secret I learned from the Nopalito cookbook, and it is to add a tbsp of mayo or sour cream to your guac to increase the creaminess. This is a trick to deal with less the stellar avacados and it can save a guac if your avacado isn’t that great. I know what you are thinking, but you don’t really taste it. It is more about texture. You can leave it out if you have perfect avacados or you can increase it if they are on the harder side. I add it probably 75% of the time, since store avacados are often not the best. Trust me and try it. Several parts of this recipe use citrus juice, and I love to use this little juicer pictured below to juice my lemons and limes. You get so much more juice out of them this way. I use it ALL the time for cocktails too!
- several ripe avacados
- 1 tbsp mayo or sour cream
- juice of 1-2 limes
- sprinkle of garlic powder
- salt to taste
- splash of tobasco
- chopped onion/cliantro (if you want to be fancy)
Mash your avacados in a bowl and add the rest of the ingredients. Stir and adjust all the seasoning to your liking.
Parmesan Roasted Vegetables:
- 1-2 zucchini
- 1 head of broccoli
- 2-3 tbsp oil
- 4 garlic cloves, sliced
- juice of 1 lemon
- 1/4 cup grated parm
- chopped fresh basil
Line a sheet pan with foil or parchment. Heat oven to 450. Cut up vegetables and garlic and put onto sheet pan and toss with oil, salt, pepper. Roast about 25-30 minutes until they are starting to char. Remove from oven and immediately toss with the lemon, parm and basil and serve warm.
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