Tacos are pretty amazing. So is breakfast. But when the two combine, the result is something utterly spectacular. Sadly, I spent many years in the dark, never having known such a culinary masterpiece existed. It wasn’t until a trip to Austin a few years ago that I was introduced to one of the greatest contributions to the breakfast world - the breakfast taco. I remember it well. Or as well as can be expected after a few too many PBR tall boys on East Sixth Street. I awoke the next morning in a hungover haze, wondering if there was anything in the world that could possibly make me feel just slightly less horrible. As it turns out, there was. The friend we were staying with nonchalantly suggested we head over to this great breakfast taco place just up the street. I admit, in my less than stellar state, I thought I had misheard him. Tacos? Breakfast? Is this for real? It was in fact real, and before long, my sorry state was drastically improved by a big plate of warm breakfast tacos. I was in heaven.

After returning home from our trip, I searched high and low for a place that served up a good breakfast taco. But alas, outside of Austin (a.k.a. breakfast taco paradise) it seemed they were few and far between. It’s okay though, because making your own is a piece of cake. Admittedly, if you’re having a bit of a rough morning, it’s not as convenient as walking two blocks to your neighborhood breakfast taco eatery, but as far as pure deliciousness goes, they rank pretty high. Also, let’s talk about how this is the perfect thing to make for your early morning football tailgate party. Those 11 am Badger games mean waking up far earlier than you ever would on a Saturday and cracking your first pre-game beer before 9 am. This makes for a long day, but let’s be honest, if it starts with a breakfast taco bar, you know it’s going to be a good one.

As with any tacos, there are loads of fillings and topping you can put into your breakfast taco. Too many to name here. However, my breakfast taco of choice is a tasty combination of chile roasted sweet potatoes, chorizo, and egg. Top with some cheese, homemade pico de gallo, fresh avocado, and hot sauce, and you have one killer breakfast.

Roasted Sweet Potato and Chorizo Breakfast Tacos

makes 4 tacos

1 medium sweet potato, cut into ½ inch cubes
1 Tbsp olive oil
1 tsp ancho chile powder
½ tsp smoked paprika
½ tsp salt
¼ cayenne pepper
4 oz mexican chorizo
4 eggs
¼ cup milk
¼ tsp salt
¼ tsp pepper
4 flour or corn tortillas, warmed
shredded cheese such as monterrey jack or mild cheddar
fresh pico de gallo (recipe follows)
sliced avocado, hot sauce, and lime wedges for serving

1. Preheat oven to 400 degrees.

2. In a medium bowl, mix together the sweet potato pieces, olive oil, ancho chile, smoked paprika, cayenne pepper and ½ tsp salt until potatoes are well coated. Spread in a single layer on a baking sheet and roast at 400 degrees until tender and crispy on the edges, about 40-45 minutes. Season to taste with additional salt if desired.

3. Cook chorizo in a pan over medium heat until cooked through and beginning to brown, about 7-8 minutes. Remove from pan and keep warm while you prepare the eggs. Leave chorizo drippings in the pan.

4. Whisk the eggs, milk, black pepper and ¼ tsp salt together in a medium bowl. Heat the pan you used to cook the chorizo over medium low heat. Add the eggs to the chorizo drippings, and cook, stirring gently until they achieve a soft, scrambled texture.

5. Divide sweet potatoes, chorizo, and eggs evenly between each warm tortilla. Top with shredded cheese, fresh pico de gallo salsa, avocado, hot sauce, and a squeeze of lime.