Loaded Chorizo And Egg Breakfast Tacos

• 1 whole Johnsonville Chorizo Sausage
• 2 Tablespoons Butter
• 1/4 cups Yellow Onion, Chopped
• 1 whole Medium Russet Potato (cut Into Dime Size Pieces)
• 1 dash Garlic Powder
• 1 pinch Dried Parsley
• 1 can Rotel Tomatoes With Green Chilies, 10 Ounce Can
• 6 whole Large Eggs, Beaten
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1/2 cups Shredded Cheese, your choice
• 6 whole Flour Tortillas (corn Are Okay Too)

1. This is oh so easy and really is common sense!
2. Take chorizo sausage and remove skin and chop/crumble.
3. In a large skillet heat 2 tablespoons of butter. Add onion and chorizo. Brown. Do not drain grease.
4. Add potatoes and then season with garlic powder and parsley flakes. Cook until potatoes are fork tender.
5. Add your can of Rotel (drained) and simmer.
6. Beat 6 eggs and add to skillet mixture. Salt and pepper.
7. Once eggs are scrambled to perfection, top with shredded cheese and any other goodies you may prefer and serve in flour tortillas.
8. I like salsa but my husband adds sour cream! Can't go wrong either way.
9. I have a gas stove so I heat my tortillas on the open flame for an added flare!
10. Enjoy!!!

sausage, butter, ubc, garlic, parsley, tomatoes, eggs, salt, pepper, shredded cheese, flour tortillas

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/loaded-chorizo-and-egg-breakfast-tacos/ (may not work)