Mini Breakfast Tacos

Mini Breakfast Tacos

For a fresh alternative to biscuits, use La Banderita 5" Flour Tortilla (OLE #27123). Add scrambled eggs, diced La Banderita Chorizo Sausage (OLE #200), breakfast sausage or crumbled bacon. Sprinkle with pepper jack cheese and fresh pico. Now you can offer your customers bite-sized bliss!


  • 12 La Banderita 5” Flour Tortillas
  • 1 ½ lb. La Banderita Chorizo Sausage, diced
  • 2 Green Bell Peppers, chopped
  • 1 Onion, Chopped
  • 4 Large Eggs, egg whites or egg substitute
  • 1/8 tsp. Pepper
  • 1 Cup Pepper Jack Cheese, shredded
  • ½ Cup Pico de Gallo, fresh


  • Place skillet sprayed with cooking spray over medium-high heat. Add bell pepper and onions; cook until they are tender.
  • Add the Chorizo sausage to the vegetable mix and cook until browned, stir to keep anything from burning.
  • In a bowl, whisk together your eggs and pepper until they are smooth.
  • Pour your eggs over vegetable and chorizo mixture; cook until the eggs are scrambled.
  • Heat up your tortillas as directed on the package.
  • Place each tortilla on a plate and spoon your egg and chorizo mixture into the center of each tortilla. Top with cheese, and Pico and fold over.
  • Serve hot.