Breakfast Taco Bar with Scrambled Eggs and Toppings

Prep all toppings: Dice the red bell pepper, jalapeño (remove seeds for less heat), and onion. Mince the garlic cloves. Chop the cilantro and slice the green onions. Grate the cheeses if not pre-shredded.

Peel the potatoes and cut into 1/2-inch cubes. Place in a bowl of cold water while preparing other ingredients.

Cook the bacon in a large skillet over medium heat until crisp, about 8-10 minutes. Transfer to paper towels to drain, then crumble when cool enough to handle.

In the same skillet with some bacon fat, cook the chorizo over medium heat, breaking it up with a wooden spoon until browned and cooked through, about 5-7 minutes. Transfer to a paper towel-lined plate.

Drain the potatoes well and pat dry with paper towels. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until they begin to brown, about 5 minutes.

Add the diced onion and bell pepper to the potatoes. Season with 1/2 teaspoon salt, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika. Continue cooking, stirring occasionally, until vegetables are softened and potatoes are crispy on the outside and tender inside, about 8-10 minutes.

Add the minced garlic and jalapeño to the potato mixture and cook for an additional 1-2 minutes until fragrant. Transfer the potato hash to a serving bowl and cover to keep warm.

For the scrambled eggs, crack 12 eggs into a large bowl. Add 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined and slightly frothy.

Wipe out the skillet and melt 2 tablespoons of butter over medium-low heat. Pour in the egg mixture and let it sit undisturbed for about 30 seconds.

Using a rubber spatula, gently push the eggs from the edges toward the center of the pan, creating large, soft curds. Continue this process, pausing in between pushes to allow the uncooked egg to flow to the bottom of the pan.

When the eggs are mostly set but still look slightly wet (about 3-4 minutes total), remove from heat. The residual heat will finish cooking them. Transfer to a serving bowl.

Prepare the avocado topping by mashing the avocados in a bowl with the juice of half a lime, a pinch of salt, and 2 tablespoons of chopped cilantro.

Warm the tortillas by wrapping stacks of 3-4 in aluminum foil and placing in a 300°F oven for 5 minutes, or microwave covered with a damp paper towel for 30 seconds.

Arrange all components in separate serving bowls: scrambled eggs, potato hash, bacon, chorizo, shredded cheeses, mashed avocado, remaining chopped cilantro, sliced green onions, sour cream, salsa, and hot sauce.

To serve, let everyone build their own breakfast tacos by layering their preferred ingredients onto warm tortillas.