Breakfast Taco Love
There are a lot of things I miss about Texas – friends, family, HEB, and BREAKFAST TACOS. I will never understand why breakfast tacos are not a worldwide phenomenon, or at least available in California! Alas, California is burrito obsessed, so when I need my breakfast taco fix, I have to make them at home. Not as convenient as picking one up from the trailer on the corner, but still delicious. Soyrizo Breakfast Tacos are one of my go to quick meals.
Chorizo is one of my very favorite breakfast taco ingredients. Not only is it delicious, but it cooks quickly and is perfect with eggs. But, we can’t be eating chorizo every weekend. I am getting married, so I am trying to lose weight for the big day! Fortunately, there is a fantastic chorizo alternative; soyrizo. Soyrizo is magical, and possibly better than the real thing. All the chorizo flavor without the neon colored grease. I have tried different brands, and to be honest I have liked them all. I may even like it better than the real thing, especially in Soyrizo Breakfast Tacos.
Soyrizo Breakfast Tacos
You can literally put anything in breakfast tacos. One of my personal favorites is just plain bean and cheese, and I am always happy when I get some potatoes in there. Sometimes you need a little extra. Because I am a good Texan, I pretty much always have breakfast taco ingredients at my house. When I was hungry after a Tequila Mule the other night, I knew I had all of the ingredients for a Soyrizo Breakfast Taco ready and waiting: Tortillas, eggs, Tillamook Pepper Jack Cheese, soyrizo, salsa and cilantro.
Beat two eggs in a bowl and season with salt and pepper. Grate about a quarter of a cup of a Mexican style cheese – I prefer Pepper Jack. Heat a small skillet on medium heat.
Open your soyrizo, and remember that all soyrizo comes in a plastic casing! Don’t ever put the link whole in the pan. For two eggs and tacos, I like to use just a few ounces of soyrizo. Crumble in the skillet and saute, breaking it up with the back of your spoon.
When the soyrizo is cooked, pour the eggs right over it in the skillet and let set for about thirty seconds. Then start to turn your egg soyrizo mix until everything is cooked. I like to add my grated cheese right on top in the skillet.
While you are cooking your soyrizo and eggs, warm your tortillas. I have a gas range, so I like to turn it on low and toast my tortillas on top.
Putting it Together
To put your Soyrizo Breakfast Taco together, place your warmed tortillas on a plate. Add a few scoops of your soyrizo, egg, and cheese combo. Top with your favorite salsa, sour cream, and cilantro. Enjoy!
There are few things in life that I am more into than breakfast tacos – they work at any time of the day and are a simple culinary wonder. Even though there are endless possibilities, these Soyrizo Breakfast Tacos are one of my favorites. They are quick and delicious, and you can even pretend you are eating healthy because you made a vegan meat substitution. I dare you not to love them!
Soyrizo Breakfast Tacos
Soyrizo may be better than the real thing, and it makes the perfect breakfast taco.
- 2 Eggs
- 2 Tortillas
- 4 OZ Soyrizo
- 1/4 Cup Grated Monterey Jack Cheese
- Sour Cream
Beat eggs in bowl. Season with salt and pepper.
Warm up skillet on medium heat. Add soyrizo and crumble with the back of a spoon. Cook until warmed through.
Pour eggs over cooked soyrizo and let set for about thirty seconds. Fold over and complete cooking. Sprinkle the cheese over the eggs and let it melt.
While your soyrizo and eggs are cooking, heat tortillas.
Divide soyrizo mixture between two tortillas. Top with your favorite salsa, sour cream and cilantro.
Make this taco your own! Feel free to make any substitutions - the possibilities are endless!