Homemade tortillas are topped with seasoned chorizo or flavorful bacon, then layered with eggs and fresh sauteed peppers, cheese, and vibrant pico de gallo. Easily one of the tastiest breakfasts!
Bacon option: Line a rimmed 18 by 13-inch baking sheet with aluminum foil. Place bacon strips side by side on baking sheet in a single layer.
Place in oven. Set oven to 400 degrees. Bake until bacon is crisp, about 20 to 25 minutes (cook time will vary based on thickness so keep an eye on it even a little early).
Using tongs transfer bacon strips to a paper towel lined plate to drain, then chop. Reserve 1 Tbsp rendered bacon fat for skillet.
Chorizo option: Heat a 12-inch non-stick skillet over medium-high heat. Crumble chorizo into small chunks into pan.
Cook and crumble chorizo until cooked through. Transfer chorizo to a paper towel lined plate to drain while reserving 1 Tbsp rendered fat in pan. Cover chorizo with foil to keep warm.
Keep 1 Tbsp chorizo fat in pan or add 1 Tbsp rendered bacon fat if going with the bacon option and heat pan over medium heat.
To cook pepper and eggs: Add poblano and saute until tender, about 4 minutes, scoot peppers to one far side. Reduce burner temperature to low heat.
Pour whisked eggs into pan on empty side, season lightly with salt and pepper. Cook, scraping along bottom of pan constantly until eggs are just set (it's fine if peppers blend into eggs).
To assemble breakfast tacos: On serving plates layer warmed tortilla, chorizo or bacon, eggs with peppers, cheese, avocado, pico de gallo and hot sauce. Serve right away.
Notes
Nutrition estimate based on 1 taco using homemade tortillas, and going with the chorizo option.