I'm going to post a recipe for breakfast tacos because you can freeze them to help you keep the tacos longer.
8 oz hashbrowns or cottage fries
1 lb sausage or chorizo
10 eggs
20-24 flour tortillas
Onion is optional
Cheese is optional
Start the potatoes in a little oil in a large skillet. As the potatoes start to cook, push to the outside of the skillet and put the sausage in the center. Brown the sausage and break into small ground pieces. As the sausage is finishing up, add the chopped onion to help control the grease. (If you've got too much grease, use paper towels to remove some.) Reduce the heat on the burner. Beat 10 eggs until well scrambled. Pour over the top and let the whole skillet fill. Once the eggs show some signs of cooking, stir to mix everything well. Microwave the tortillas so they will bend more easily. Assemble into tacos. If freezing, I usually put two together and wrap in plastic wrap. To pull out of the freezer - I usually let them defrost in the fridge for 24 hours and then heat in the mw for 90 sec. When serving, I serve with crumbled cheese and salsa and sometimes tabasco.