Breakfast Tacos from Taco Cabana feature fluffy scrambled eggs, savory chorizo, and melted cheese nestled in warm, soft corn tortillas, topped with fresh pico de gallo for a vibrant and satisfying morning meal.
Equipments
- Mixing bowl
- Whisk
- Frying pan or skillet
- Spatula
- Knife
- Cutting board
- Grater (for cheese, if block cheese is used)
- Serving plate
- Spoon
Ingredients
- 4 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lb (225g) chorizo sausage
- 1 cup shredded cheddar cheese
- 6 small corn tortillas
- 1 medium tomato
- 1/4 small white onion
- 1 jalapeño pepper
- 1/4 cup fresh cilantro
- 1 tablespoon lime juice
- Salt (for pico de gallo)
When preparing the Breakfast Tacos from Taco Cabana, ensure you use fresh eggs and whole milk to achieve the fluffy texture essential to the scrambled eggs. Fresh chorizo sausage provides the authentic savory flavor, while shredded cheddar cheese melts perfectly for a gooey finish. Use warm, soft corn tortillas to hold all ingredients together without breaking. For the pico de gallo, opt for ripe tomatoes, crisp white onion, and fresh jalapeno for the right balance of freshness and heat that complements the tacos. Your copycat Breakfast Tacos from Taco Cabana will capture the vibrant, satisfying taste of the original meal.
Instructions
- Crack the eggs into a mixing bowl.
- Add whole milk, salt, and black pepper to the eggs.
- Whisk the mixture until well combined and fluffy.
- Preheat frying pan or skillet over medium heat.
- Remove chorizo casing, if any, and add chorizo to the pan.
- Cook chorizo, breaking it up with a spatula until browned and cooked through.
- Transfer cooked chorizo to a plate and set aside.
- Wipe excess grease from the pan, if necessary.
- Pour egg mixture into the same pan.
- Cook, gently stirring with spatula, until eggs are scrambled and just set.
- Add chorizo back to the pan with the eggs.
- Sprinkle shredded cheddar cheese over the mixture and let it melt slightly.
- While eggs cook, dice tomato and white onion on a cutting board.
- Finely chop jalapeño pepper (remove seeds for less heat) and fresh cilantro.
- Combine tomato, onion, jalapeño, cilantro, lime juice, and salt in a bowl to make pico de gallo.
- Warm corn tortillas in a dry pan or microwave until soft and pliable.
- Spoon egg, chorizo, and cheese mixture evenly onto tortillas.
- Top each taco with homemade pico de gallo.
- Serve immediately on a serving plate.
Substitution
Breakfast Tacos from Taco Cabana copycat menu combine fluffy scrambled eggs, spicy chorizo, and melted cheddar in warm corn tortillas, topped with fresh pico de gallo for an authentic taste. If you can't find chorizo, spicy breakfast sausage or ground pork seasoned with smoked paprika and chili powder make a good substitute. Whole milk in the eggs can be swapped with any dairy or plant-based milk to suit dietary needs while maintaining creaminess. Corn tortillas can be replaced with flour tortillas for a softer texture or warmed on a dry skillet for a slight char. Your pico de gallo can be customized by adjusting the jalapeno amount or adding diced avocado for extra creaminess.
Tips
Remember to remove the casing from the chorizo before cooking to avoid unpleasant texture. Whisk the eggs thoroughly with milk, salt, and pepper to achieve a fluffy scramble. When cooking the eggs, avoid over-stirring so they don't become dry or rubbery. Warm your tortillas adequately to prevent cracking when folding your breakfast tacos, ensuring a better eating experience for you.
Nutritions
Breakfast Tacos from Taco Cabana provide a balanced source of protein and fat, with 4 large eggs and 1/2 lb of chorizo delivering essential amino acids and fats necessary for sustained energy. The cheddar cheese contributes calcium and additional protein, enhancing bone health and muscle function. Corn tortillas offer complex carbohydrates and dietary fiber, supporting digestion and steady blood sugar levels. Your inclusion of fresh pico de gallo, made from tomato, jalapeno, onion, and cilantro, introduces vitamins C and A, along with antioxidants that promote immune health.
Storage
Store leftover breakfast tacos in an airtight container and refrigerate for up to 2 days to maintain freshness. Separate the pico de gallo from the eggs and chorizo mixture to prevent sogginess, keeping it in a small container. When ready to eat, reheat the eggs and chorizo gently in a skillet or microwave, then add the fresh pico de gallo before serving.
Variation or Alternatives
You can substitute chorizo with spicy breakfast sausage or cooked ground beef for different flavor profiles. Using flour tortillas instead of corn tortillas offers a softer texture that some may prefer. Incorporate diced bell peppers or sauteed onions into the scrambled eggs for added color and sweetness. For a lighter option, replace cheddar cheese with crumbled queso fresco or omit the cheese entirely to reduce calories.
Allergies
Breakfast Tacos from Taco Cabana contain common allergens such as eggs, dairy from shredded cheddar cheese and whole milk, and potential allergenic proteins in chorizo sausage. The corn tortillas may also pose a gluten cross-contamination risk depending on production processes. Be sure to evaluate your personal allergy sensitivities to eggs, milk, and pork products before enjoying this meal.
Why this recipe?
Breakfast Tacos from Taco Cabana stand out for their fresh, flavorful ingredients like scrambled eggs, crispy bacon, and melted cheese wrapped in soft, warm tortillas. Fans appreciate the perfect balance of savory and spicy elements, combining authentic Tex-Mex flavors with convenience. You'll find that recreating this beloved menu item at home is worth the effort because it allows precise control over ingredient quality and customization to suit your taste. Making copycat Breakfast Tacos is a delicious way to enjoy a signature dish anytime without needing to visit the restaurant.