Scrambled Egg and Chorizo Breakfast Tacos

I've been experiencing a string of technical difficulties lately. First blogger went down for a day or two. I'm sure worldwide panic ensued. But it didn't bother me too much because I didn't have the time to post even if I'd wanted to. And now today my usual web browser can't find my site. Is it possibly sending me a message that it's sick of my blog? (It is undoubtedly the most frequently visited site in my history.) Temporarily losing my blog twice in one week now has been no subtle hint that I might want to do something to back it up. I'd be devastated if I were to lose the last two and a half years of work I put into this. It's time to get on that.

On a more pertinent topic, this week I dug some pork chorizo out of the freezer (that I can't remember when I purchased) and finally put it to use. Dustin loves scrambled eggs. Every husband loves sausage. And we both love tacos. So I knew this recipe would be a hit. It made for a filling, fast, and flavorful weeknight meal. (And would, of course, make for an awesome breakfast or brunch.) My one suggestion is that you cook the sausage and scramble the eggs separately. It might be tempting to combine everything into one pan. But unless you want to turn your eggs an unappetizing shade of brown, I recommend keeping them separate. The heavily-spiced chorizo releases a lot of grease that will stain anything you add to it.

Chorizo and Scrambled Egg Breakfast Tacos

INGREDIENTS
1 lb. fresh pork, turkey, or chicken chorizo sausage, casings removed
8 eggs, whisked
8 green onions, sliced
1/4 cup fresh cilantro, chopped + extra for garnish
salt and freshly ground black pepper
8-10 small corn or whole wheat four tortillas
sharp Cheddar cheese, grated
pico del gallo
sour cream (optional)
hot sauce (optional)

DIRECTIONS
1. Saute chorizo in a large skillet over medium heat, breaking up with a wooden spoon, until browned and cooked through. Drain and set aside.

2. Meanwhile, preheat a separate large skillet over medium heat. Lightly coat with cooking spray. Add the green onions and saute for 2 minutes. Add the eggs and cilantro and season with salt and pepper. Reduce the heat and cook until softly set, stirring frequently.

3. Sprinkle each tortilla with cheese and heat over a dry skillet until the cheese has melted and the tortillas are golden brown. Fill each tortilla with chorizo and scrambled eggs. Serve with pico de gallo, sour cream, and hot sauce and garnish with fresh cilantro.

Serves 4.

(Adapted from Bon Appetit)