Cheesy Breakfast Tacos

Friday, October 21, 2016

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

Cheesy Breakfast Tacos 2


You might be thinking I’m crazy right now—I’m talking about breakfast tacos from the great state of Texas, but I’m using Irish cheese. Stay with me here—it’s going to work out in the end, I promise.

Breakfast tacos are an art form where I’m from (it just so happens to be the great state of Texas, did you guess as much?). Every ingredient inside the tortilla has the potential to add to the overall flavor or take away from it.

When I’m picking ingredients for my little bundles of love, I’m going to reach for my favorite cheese, which happens to be Aged Cheddar made by Kerrygold.

Next time you open a package of Aged Cheddar, use the tip of a knife to break it into chunks. Take a bite, and pause—you’ll get a few salt crystals in every few bites. It’s pure heaven. I’ve never really felt this way about any other cheese. So this is why I reach for it when I’m making cheesy chorizo breakfast tacos. Why not start with your favorite, right?

We should talk about the chorizo in these tacos, too. I actually use chorizo made out of soy, commonly called soyrizo. You can absolutely use regular chorizo, just make sure to drain it. I just feel like I get all the flavors of chorizo without the fattiness when I go with the vegetarian chorizo. It’s your preference entirely.

Scramble up some eggs, and place everything into little bowls.

When making breakfast tacos, you want a little station set up with everything in bowls around you.

Warm up corn tortillas, and have them at the beginning of your station.

Place the little bowls of cooked chorizo, scrambled eggs, and shredded cheese.

At the end of the line is a stack of foil paper so we can wrap up our little bundles and place them in the freezer.

And the next morning when you pull out 1 (or 2 or 3!) frozen tacos and defrost them in the microwave and enjoy them, you’ll be so glad you took the time to make them!

Cheesy Breakfast Tacos 3

Cheesy Breakfast Tacos

Cheesy Chorizo Make-Ahead Breakfast Tacos

12 ounces chorizo (or soy-rizo)

7 large eggs

2 tablespoons milk

1/2 teaspoon salt

1/4 teaspoon freshly grated black pepper

4 ounces grated Kerrygold Aged Cheddar

1/2 cup store-bought salsa

10 small corn tortillas


First, in a large skillet over medium-high heat, crumble the chorizo and cook until well-done. Drain the grease. Place the chorizo in a small bowl.

Wipe out the skillet, return it to the pan, and lower the heat to medium-low.

In a medium bowl, add the eggs and beat with milk, salt and pepper.

Add the eggs to the pan and cook until scrambled. Move to a small bowl and set aside.

Place the cheese in a small bowl.

Next, warm up the tortillas.

Meanwhile, place 10 sheets of foil at the end of the station.

Place a corn tortilla in front of you, add a small scoop of eggs, chorizo, and a sprinkling of cheese. Dollop with salsa, if desired.

Fold the tortilla in half, and wrap the foil around the taco.

Place the tacos in a freezer-safe bag and freeze.

To eat, remove from foil, microwave on HIGH for 1 minute. Let rest in the microwave for 1 minute before serving.