Preparation:

Begin by preheating the oven to 300˚F. Prepare all toppings in advance, ensuring they are ready for assembly once the eggs are cooked.

Heating the Tortillas:

To warm the flour tortillas, wrap them in foil, forming two stacks of four. Place the stacks in the preheated oven for approximately 15 minutes, or until they are thoroughly heated. Once removed, keep the tortillas wrapped in foil to maintain warmth. If using corn tortillas, toast them on a dry cast iron skillet until lightly charred.

Cooking the Chorizo or Bacon:

In a large skillet set over medium to high heat, add the chorizo. Use a spatula to break it apart as it cooks, allowing it to brown evenly until fully cooked. Transfer the cooked chorizo to a paper towel-lined plate to drain excess fat. For bacon, either cook it in the oven or prepare it in an Air Fryer until crispy, then chop and drain on paper towels.

Scrambling the Eggs:

In a medium mixing bowl, combine the eggs, milk, and salt, whisking together until the mixture is well blended. Heat a large non-stick skillet over medium to low heat and melt the unsalted butter. Once the butter is foamy, pour in the egg mixture. Allow the eggs to sit undisturbed until they begin to cook around the edges. Gently pull the cooked eggs toward the center with a silicone spatula, allowing the uncooked eggs to flow to the outer edges of the skillet.

As the eggs cook, carefully fold them onto themselves, taking care not to over-stir. Remove the skillet from the heat while the eggs still appear slightly moist, as they will continue to cook in the residual heat. Cover the eggs to keep them warm until assembly.

Assembling the Breakfast Tacos:

To assemble, fill each tortilla with a generous portion of scrambled eggs, followed by a sprinkle of shredded cheese to melt over the warm eggs. Add the cooked chorizo or bacon, diced avocado, and your choice of salsa or pico de gallo. If desired, drizzle with hot sauce and garnish with fresh cilantro before serving. Enjoy your delicious breakfast tacos!