Crispy Baked Chorizo Salsa Verde Breakfast Tacos

Preheat oven to 350 degrees.

Add chorizo to a skillet and sauté until golden brown.

Remove the chorizo from the pan and drain on a paper towel lined plate. Set aside.

Whisk eggs, salsa verde, salt, and pepper in a large bowl.

Add whisked eggs to the same skillet as the chorizo was cooked in and scramble until eggs have just set. Set aside.

Lay tortillas out onto a parchment lined baking sheet and spray one side with nonstick spray and flip over so the oiled side is down on the parchment.

Add cheese evenly to the inside of each tortilla, spreading over the whole tortilla.

Layer eggs and chorizo evenly onto one side of each tortilla and then gently fold over the other side of the tortilla and press down to secure.

Place into the oven for 10-15 and then gently flip the tacos to the other side so that each side gets crispy.

Remove from the oven and top with desired toppings.

Serve immediately or let cool and wrap in plastic wrap and store in the fridge or freezer until ready to eat.