Zesty Chorizo and Egg Breakfast Tacos & Homemade Dishwashing Detergent – This Week’s Batch Cooking/Mixing Plan

I’m not quite sure what happened to September. It came and went faster than years past.

New Freezer Inventory Plan

I surveyed the freezer over the weekend and decided we needed to do a little restocking, and use up some of the goodies in there!

Here are a few things I plan to make this week, using ingredients I found in the freezer. Yesterday I uncovered several goodies in the freezer and decided to start a new system for managing my freezer inventory.

On the bottom shelf of the door, I put the items or ingredients that need to be used THAT WEEK. Then I only have to dig around and pull out what I need once a week…rather than shuffling through the freezer several times throughout the week. You all are probably already doing something like this, but I have not been.  Part of my quest for simplicity and having things organized in a way that works for my schedule, my cooking style and my organizational style.

Homemade Dishwashing Detergent

Also, I’ll be venturing into the land of homemade dishwashing detergent for the first time in my life!  I haven’t purchased dishwashing soap since February of 2010, when I bought 20 boxes for $17.96…and that just ran out! Over a year’s worth for under $20. Not too bad.

Since there hasn’t been a similar sale recently, I’ve decided to take the plunge and make the detergent myself. I should be able to get a 9 months supply or so for around $20!

Batch Cooking/Mixing Plan

So here’s what else I plan to make at some point this week:

Are you doing any batch cooking this week?! Do tell!

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Chorizo and Egg Breakfast Tacos

Yield – 8 servings, 2 tacos each

Preparation Time – 20 minutes

Cooking Time – 15 minutes


  • 1 lb. chorizo mexican sausage or mild ground Italian sausage
  • 10 eggs
  • 1/2 cup milk
  • Salt and pepper
  • 1/2 cup salsa
  • Tabasco sauce, optional
  • 1 cup shredded cheddar cheese
  • 16 soft taco or fajita size tortillas


  • Brown the sausage. Drain if necessary, then add sausage back into skillet.
  • In a mixing bowl, whisk together the eggs and milk with salt and pepper. Pour over the browned sausage. Scramble.
  • Once the eggs are cooked, add the salsa, Tabasco sauce and cheese and stir through. Let sit on the burner for a minute, allowing the cheese to melt.
  • Spoon into tortillas, let cool slightly, roll and place into freezer baggies. Freeze up to 3 months.
  • Thaw in fridge overnight, reheat in the microwave.

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  1. Leigh Anne says

    I have everything I need for these already! Woot! I’ve been trying to think of something to do with my last package of Chorizo…why didn’t I think of this? 😉

  2. Jessica says

    Thank you so much for this recipe! My husband loves breakfast burritos but he buys them in the freezer section of the store. This will taste even better being fresh ingredients and will most likely me a ton more healthy! Love it!

  3. Cathy S. says

    I’m curious on your opinion of the Bob’s Red mIll Gluten free pizza mix. I recently went GF and I miss pizza! I have not yet tried making any GF crust. So…are you just settling for this GF crust or is it really good?? Thanks!

  4. D'Nae says

    what brand chorizo do you you use? i love taco cabana’s chorizo and egg tacos and have been trying to duplicate the amazingness at home but the two different types of chorizo i have bought at HEB underwhelmed me. one had big cubes of fat (as if it was added on purpose-post processed?) and the other didnt break up easily and it had an only what can be described as “off” taste. please help! im dying to try these!

  5. Nat says

    Just made this-yummy! I used mild Italian sausage instead of chorizo as you recommended. I added ground flax (I always add this when in it’s something my kids can’t see). I froze about 20. These were so good!!!!!

  6. Bernie Lopez says

    Soy-rizo is really good for those grossed out by mecican traditional chorizo. Very tasty and vegan.

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