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Spicy chorizo and scrambled eggs in warm tortillas is the kind of Sunday breakfast that makes you glad you didn't just grab cereal. High protein, bold flavor.
Heat a large nonstick skillet over medium heat. Add the chorizo sausage, breaking it up as it cooks, and sauté for 5–7 minutes until browned and cooked through.
Reduce the heat to medium-low and add the diced red onion to the skillet. Sauté 2–3 minutes until softened and fragrant.
In a mixing bowl, beat the eggs with kosher salt and black pepper. Pour into the skillet with the chorizo and onion. Stir gently, scraping the bottom, until the eggs are just set but still creamy.
Warm the corn tortillas in a dry skillet or over an open flame for 20–30 seconds per side, keeping them soft and pliable. Lay out the tortillas.
Divide the scrambled chorizo and egg mixture among the tortillas. Top each with shredded cheddar cheese, sliced avocado, chopped cilantro, and a drizzle of hot sauce. Serve immediately.
