Chorizo and Egg Breakfast Tacos

By carvalhohm

Ingredients

• 1 lb. chorizo mexican sausage (mild Italian sausage will do too)
• 10 eggs
• 1/2 cup milk
• Salt and pepper
• 1/2 cup salsa
• Tabasco sauce, optional
• 1 cup shredded cheddar cheese
• 24 soft taco or fajita size tortillas

Preparation

Step 1

Brown the sausage. Drain if necessary, then add sausage back into skillet.
In a mixing bowl, whisk together the eggs and milk with salt and pepper. Pour over the browned sausage. Scramble.
Once the eggs are cooked, add the salsa, Tabasco sauce and cheese and stir through. Let sit on the burner for a minute, allowing the cheese to melt.
Spoon into tortillas, let cool slightly, roll and place into freezer baggies. Freeze up to 3 months.
Thaw in fridge overnight, reheat in the microwave.