Chorizo and Pepper Breakfast Tacos
A savory, protein-packed breakfast featuring mildly spicy Mexican chorizo, sweet bell peppers, and fluffy eggs. Served in warm corn tortillas for a satisfying, steady-energy start to your day.
Prep
5 min
Cook
10 min
Total
15 min
Makes
1 serving
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
10 min
Total
15 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
If you want to save time in the morning, pre-slice your bell peppers the night before and store them in an airtight container in the fridge.
Do these three things first
- 1Prep cup bell peppers (sliced), Fresh cilantro (chopped)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 5 steps complete
Next: Place a non-stick skillet over medium heat…
- 01
Place a non-stick skillet over medium heat…
Place a non-stick skillet over medium heat and add the chorizo. Break it apart with a spatula and cook for about 3 to 4 minutes until it begins to brown and release its natural oils.
Look for: it begins to brown and release its natural oils
Tap card to mark done - 02
Toss the sliced bell peppers into the…
Toss the sliced bell peppers into the skillet with the chorizo. Sauté for another 4 to 5 minutes until the peppers are tender.
Look for: the peppers are tender
Tap card to mark done - 03
Crack the eggs directly into the skillet
Crack the eggs directly into the skillet. Sprinkle with a pinch of salt and black pepper, then gently scramble everything together until the eggs are fully cooked and fluffy. Remove from heat.
Look for: the eggs are fully cooked and fluffy
Tap card to mark done - 04
Warm the corn tortillas for about 30…
In a separate dry skillet or directly over a low gas flame, warm the corn tortillas for about 30 seconds per side until pliable and slightly charred at the edges.
Look for: pliable and slightly charred at the edges
Tap card to mark done - 05
Divide the chorizo and egg scramble evenly…
Divide the chorizo and egg scramble evenly between the two warm tortillas. Top with your favorite hot sauce or a sprinkle of fresh cilantro if you have some on hand.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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