Soy Chorizo Breakfast Tacos

I was hunting for something fun to make for breakfast over the weekend since our go-to on a normal weekday is an easy protein shake and we like to live it up a little on the weekend when I spotted soy chorizo at Trader Joe’s. There was even a sign beside claiming it as a Crew Favorite. Needless to say, I was intrigued. We are big fans of chorizo. Big Fans. However, we’ve never tried a soy version. We used to eat the heck out of some healthy soy sausage for a quick breakfast sammie with egg whites and those really weren’t half bad. So with the trust I bestow on the crew members at TJ’s and our love for chorizo, I thought why the heck not? Let’s give it a go. Let’s turn this soy chorizo into some of the best dang breakfast burritos or tacos ever. Added bonus, they’ll actually be relatively healthy since the biggest negative fighting against chorizo is all the extra fat. If you’ve ever cooked chorizo, you know what I’m talking about. Your plate ends up swimming in an ocean of reddish orange grease drippings. The soy chorizo turned out to have ALL of the awesome flavor of chorizo without ALL of the extra fat and grease. I felt WAY better about eating not one, but two of these tacos even on a Saturday.

Let’s get to pulling these tacos together, shall we? The first step is to dice a russet potato (scrubbed clean), half a red onion, and half a red pepper.

Next, heat up a cast iron (or non-stick) skillet on medium heat and toss in the chorizo sausage. We used half of the 12 ounch package of soy sausage or around 6 ounces. Saute the chorizo for around 5 minutes until it begins to brown. Remove to a plate. Yes, you can totally make these full on with regular chorizo, but you will not need to add any oil to the pan and you will need to drain the chorizo sausage after it’s been browned on a stack of paper towels.

Add olive oil (or you could use canola oil) to the pan and toss in the potato. Season with salt and pepper. Allow to cook over medium heat for about 5-10 minutes until just about fork tender and beginning to brown, stirring occasionally to prevent sticking.

Next, toss in the red onion and pepper. You may need to add an additional teaspoon of oil here or gently spray the vegetables with a small amount of olive oil spray if the pan is too dry and the vegetables are sticking (We sprayed ours lightly rather than adding more oil). Season again with salt & pepper. Saute for 5 or so minutes longer until all of the vegetables are cooked through and the onion is translucent.

Add back the chorizo and warm through for a few minutes. Season again with salt and pepper.

Stir in the eggs and gently turn for a minute in the hot pan until the eggs are evenly distributed throughout and are just scrambled. Adjust seasoning one last time if needed.

Spoon about 1/4 cup into taco sized tortilla shells. We recommend the low carb whole wheat wraps at Trader Joe’s to continue with the healthy theme. You could also use larger burrito sized tortillas with more filling to make these into a breakfast burrito.

Top with optional toppings: light mexican blend shredded cheese, avocado, cilantro, or even low fat sour cream. If you like it extra spicy, add a kick of sriracha!

Enjoy!

-K&R