Hatch Chili Baked Breakfast Tacos

Discover the delicious world of Hatch Chili Baked Breakfast Tacos with this easy recipe! Perfect for busy mornings or brunch gatherings, these tacos are bursting with flavor thanks to rich chorizo, eggs, and the smoky, mild heat of Hatch green chiles. Customize them with your favorite toppings and enjoy individual servings that are both nutritious and satisfying. Ideal for any palate, these tacos will elevate your breakfast experience!

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Ingredients

8 small corn tortillas

1 cup cooked and crumbled chorizo sausage

6 large eggs

1 cup shredded cheddar cheese

1 cup diced Hatch green chiles (about 2-3 chiles, depending on size)

½ cup diced onion

½ cup diced bell pepper (any color)

1 tsp garlic powder

1 tsp ground cumin

½ tsp smoked paprika

Salt and pepper, to taste

Fresh cilantro, for garnish

Sour cream, for serving

Avocado slices, for serving

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Taco Shells: Lightly spray a muffin tin with cooking spray. Gently press each corn tortilla into the cups of the muffin tin, creating a taco shape. You may need to overlap two tortillas to fill each cup completely.

Cook the Chorizo: In a skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. Use a wooden spoon to break it apart as it cooks. Set aside when done.

Sauté Vegetables: In the same skillet, add diced onion and bell pepper. Sauté until softened, about 3-4 minutes. Add in the diced Hatch green chiles, garlic powder, ground cumin, smoked paprika, salt, and pepper. Stir until mixed and heated through, about 2 minutes.

Whisk the Eggs: In a large mixing bowl, whisk together the eggs until well beaten. Season with salt and pepper, then add in the cooked chorizo and veggie mixture. Stir to combine evenly.

Fill the Tortillas: Spoon the egg mixture evenly into each taco shell, filling them about three-quarters full to allow for expansion during baking.

Top with Cheese: Sprinkle the shredded cheddar cheese generously over the top of each taco.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the egg is set and the cheese is melted and bubbly.

Serve: Remove from the oven and let the tacos cool for a couple of minutes. Carefully remove them from the muffin tin. Garnish with fresh cilantro, and serve with sour cream and avocado slices on the side.

Enjoy: Enjoy your delicious Hatch Chili Baked Breakfast Tacos warm for a hearty breakfast or brunch!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4-6 servings