Wagyu Beef Chorizo and Egg Breakfast Tacos

Name: Wagyu Beef Chorizo and Egg Breakfast Tacos
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Chorizo Sausage; 8 Eggs; 1 TSP Kosher Salt (plus additional to season); 8 Flour Tortillas; 2 Fresh Avocados (peeled, pitted, and sliced); Hot Sauce (optional for serving)

Double8CattleCompany @double8cattlecompany

Spice up your morning with these Wagyu beef chorizo and egg breakfast tacos! The flavorful chorizo and egg mixture is placed on a flour tortilla and topped with hot sauce. Served with a couple slices of avocado, this recipe is quick-and-easy, making it ideal for busy mornings! Try this recipe today!

Wagyu Beef Chorizo and Egg Breakfast Tacos

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Ingredients

20 minutes

8 servings

1 LBDouble 8 Cattle Company Fullblood Wagyu Ground Chorizo Sausage
8Eggs
1 TSPKosher Salt (plus additional to season)
8Flour Tortillas
2Fresh Avocados (peeled, pitted, and sliced)
Hot Sauce (optional for serving)

Cooking Instructions

20 minutes

1

PREPARING THE BREAKFAST TACOS
Place a large cast iron skillet or non-stick skillet over medium-high heat.
Add the Wagyu beef ground chorizo to the skillet, and use a wooden spoon to break it apart.
Cook, while stirring frequently, until there is no more visible pink in the meat.
Crack the eggs in a bowl, and add the kosher salt. Whisk to combine.
Reduce the heat slightly. Then, pour the egg mixture into the skillet with the ground chorizo.
2

Stir slowly but constantly as the eggs cook to create a combined egg and chorizo filling.
Make sure to scrape the bottom of the pan to stop any eggs from sticking and burning.
Once the eggs and chorizo are fully cooked and combined, take the skillet off the heat.
3

FINAL STEPS
Lay a tortilla out, and fill it with an eighth of the egg and chorizo mixture.
Top the taco with the hot sauce (optional), and garnish with sliced avocado.
Repeat the process until all of the breakfast tacos are assembled.
You can serve the tacos open-faced or fold the edges in slightly and roll it up like a mini burrito for a more authentic “Texas-style” breakfast taco.
Serve, and enjoy!