Description
Delicious and hearty crockpot breakfast tacos filled with eggs, chorizo, and diced potatoes, topped with fresh ingredients for a comforting meal.
Ingredients
Scale
- 8 eggs
- 1 pound chorizo
- 2 cups diced potatoes
- 1 cup shredded cheese
- Tortillas (your choice of flour or corn)
- Salsa (store-bought or homemade)
- Avocado (sliced for added creaminess)
- Cilantro (fresh for a burst of flavor)
Instructions
- In a crockpot, combine the chorizo, diced potatoes, and eggs. Stir gently to ensure everything is evenly distributed.
- Cook on low for about 240-360 minutes or until the eggs are set and the potatoes are tender. Check the tenderness after 360 minutes for perfect results.
- Stir in the shredded cheese until melted and fully incorporated.
- Serve the filling in warm tortillas. Top with salsa, freshly sliced avocado, and chopped cilantro as desired.
Notes
Feel free to modify the recipe: use low-sodium broth, or substitute regular chorizo with turkey or vegetarian alternatives.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Breakfast
- Method: Slow-Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 330mg