I don't make breakfast tacos but I do love to scramble eggs with leftover fajita mixture. It's so good.

I like scrambled eggs and salsa

I'd add some avocado slices or guacamole.

I am going to have one for breakfast....but out of taco meat I made, and a flour tortilla that HEB made. (Love their butter tortillas).

I don't eat eggs, so no egg in mine but maybe I will grill some onions and add cilantro.

Add some hot sauce and it sounds perfect! (I don't eat eggs without hot sauce.)

I don't think I've ever cooked chorizo although it is readily available.

I usually make up breakfast tacos ahead and freeze to eat later. We use the fresh HEB or Kroger tortillas from the bakery. I cook up ground sausage, bacon , eggs, hash browns, and then we add green chiles, salsa and cheese like sharp cheddar or the Mexican blend. It's pretty tasty. I've also done the same thing with thin pancakes instead of tortillas.

Adellabedella, the 'Chorizo Skillet' has potatoes, green peppers, etc. so I imaging it ends tasting a lot like your tacos do.

Question for those of you that use Chorizo. I see several different types in the stores here. The first time I purchased it was in a ring tube that when cut was mostly a slurry that you were supposed to fry. After the liquid evaporated there was not much left. We also have chorizo that looks more like ground up sausage meat and a type that is similar to pepperoni that you slice off in small rounds. Which type are your referring to in your recipes. All of the three are just labeled Chorizo.

Been making flour taco's for ......ALL my life! I make the meat mixture ahead, then put it in the microwave to melt the cheese. I don't love chorizo...or queso fresco. I use Jimmy Dean bulk sausage, turkey sausage....that sort of thing and a 3 mix grated cheese. I often make these rolled up burrito style and freeze them. I also put rice or potatoes in them, sometimes. Breakfast for my husband....I often make 60 at a time.

Edited to say: I also use Las Palmas green chili sauce or a red jarred salsa over it all.

I just had tacos for my late breakfast/lunch, but they were regular refried bean tacos (heated canned beans in saucepan with salsa, NF cottage cheese for extra protein instead of sour cream, a bit of cheddar, and lots of fresh cilantro and a bit of parsley, with crispy corn taco shells). Yum!

Just made 12 of them. Mine are not traditional taco's by any means. Scrambled eggs with onion, cooked sausage and cheese on a flour tortilla. I also use bacon or corn beef hash.

I've never had a taco made with a flour tortilla. In Mexico, they were always made with two soft corn tortillas, but I only use one corn tortilla. I use flour tortillas to make burritos and quesadillas, but the quesadillas I've had in Mexico City were made with masa and resembled empanadas, as they were deep fried.

Re chorizo - When I'm making jambalaya I buy the chorizo that looks like pepperoni.