This ideal pre-hike breakfast is full of protein and healthful carbs. For quick assembly, chop all vegetables, cook the sausage, and make the yogurt mixture at home before you head for camp. Use less-spicy sausage for a kid-friendly version, or substitute black beans to make this a vegetarian meal.
Scrambled Egg & Chorizo Breakfast Tacos
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Ingredients
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon chili powder
- 8 corn tortillas
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon oil
- 2 cloves garlic, minced
- 4 green onions, finely chopped
- 1 tomato finely chopped
- 2 chicken chorizo or other spicy chicken sausages, cooked and crumbled
- 1 cup chopped spinach leaves
Instructions
- In a small container, mix yogurt and chili powder.
- Stack tortillas and wrap in heavy-duty foil; warm over campfire.
- Whisk eggs with salt and pepper. In a large skillet, heat oil and sauté garlic 1 minute. Pour in eggs and cook, stirring gently, until just set but still soft and glossy. Stir in green onions, tomato, and cooked sausage; heat through.
- To serve, place warmed tortillas on plates; top with spinach (if using) and egg-sausage mixture. Serve hot, topped with spiced yogurt.
Recipe Notes
Nutrition Facts
Scrambled Egg & Chorizo Breakfast Tacos
Amount Per Serving
Calories 301
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 5g
25%
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 222mg
74%
Sodium 721mg
30%
Total Carbohydrates 26g
9%
Dietary Fiber 4g
16%
Protein 19g
38%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (2 tacos): 301 cal, 13g fat (4g mono, 4g poly, 5g sat), 222mg chol, 19g protein, 26 carb, 4g fiber, 721mg sodium
