I have started making breakfast tacos sometimes in the morning. I bought a can of Chef-mate Chorizo Breakfast Sausage Skillet on Amazon and divided it up into 6 ziplock bags for the freezer, flatten the bag and break the chorizo into 1x2" pieces as it gets frozen (the can is about 6 lbs and one can should be enough for maybe a year of tacos).
I warm up a cast iron skillet, put the equivalent of 2 heaping tbsp of the frozen Chorizo in a corner of the pan to warm, rub one side of 2 flour tacos with 1/4 tsp butter each and put them butter side down in the skillet, heat for 5 minutes until warmed. Put the tortillas on a plate and half the warmed chorizo skillet in each. Put 1/2 slice American cheese in each. Scramble 2 eggs in the skillet with a little more butter, put 1 egg on each tortilla. No seasoning is needed because the chorizo is highly seasoned.
Fold and eat.