Chorizo and Egg Breakfast Tacos

Chorizo and Egg Breakfast Tacos are a hearty, flavor-packed way to start your day. Bursting with the smoky spice of chorizo, the creamy texture of scrambled eggs, and the comforting warmth of a soft tortilla, these tacos capture the spirit of a classic Tex-Mex breakfast. Whether enjoyed on a lazy weekend morning or as a quick weekday meal, these tacos are guaranteed to satisfy.

Why i love this recipe

I love this recipe because it combines everything that makes breakfast irresistible — eggs, bold flavors, and just the right balance of textures. The chorizo adds a deep, savory spice that infuses the eggs beautifully, while the toppings — like avocado, cheese, or salsa — bring brightness and freshness. It’s a dish that’s simple to prepare yet feels indulgent, making it perfect for both everyday meals and special occasions.

This is a must try dish

This is a must-try dish because it celebrates the joy of homemade breakfast with a fun, customizable twist. You can dress these tacos up or down, serve them for brunch, or even enjoy them as breakfast-for-dinner. They’re easy to make, full of protein, and endlessly versatile. If you’ve never had breakfast tacos before, this recipe will make you a believer.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 (makes about 8 tacos)
• Calories: Approximately 340 kcal per serving
• Course: Breakfast / Brunch
• Cuisine: Tex-Mex / Mexican-Inspired

Ingredients

For the Filling

• 8 ounces (225 g) Mexican chorizo (raw, uncooked type)
• 6 large eggs
• 2 tablespoons milk (optional, for creamier eggs)
• 1 tablespoon butter or oil
• Salt and black pepper, to taste

For the Tacos

• 8 small flour or corn tortillas
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1 avocado, sliced or diced
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion (optional)
• Salsa or pico de gallo, for serving
• Lime wedges, for garnish

Cooking Directions

Step 1: Cook the Chorizo

1. Heat a large skillet over medium heat.
2. Add the chorizo, breaking it apart with a spatula as it cooks.
3. Cook for 6–8 minutes until browned and cooked through.
4. If there’s excess grease, drain or blot with paper towels. Leave a small amount for flavor.

Step 2: Scramble the Eggs

1. In a bowl, whisk together eggs, milk (if using), salt, and pepper.
2. In a separate nonstick skillet, melt butter over medium-low heat.
3. Pour in the eggs and cook slowly, stirring gently until soft curds form.
4. When nearly cooked, add the cooked chorizo to the eggs and stir to combine.

Step 3: Warm the Tortillas

1. Heat tortillas in a dry skillet for 20–30 seconds per side or wrap them in foil and warm in a 300°F (150°C) oven for 5 minutes.
2. Keep warm by wrapping in a clean towel.

Step 4: Assemble the Tacos

1. Spoon the chorizo-egg mixture evenly onto each tortilla.
2. Sprinkle with cheese, add avocado slices, salsa, red onion, and cilantro.
3. Squeeze fresh lime over the top before serving.

Step-by-Step Preparation Method

1. Cook the chorizo: Brown and crumble in a skillet until fully cooked.
2. Whisk eggs: Combine eggs, milk, salt, and pepper.
3. Scramble gently: Cook until fluffy, then mix in chorizo.
4. Warm tortillas: Heat in a skillet or oven.
5. Assemble tacos: Layer filling, cheese, avocado, and toppings.
6. Serve warm: Garnish with cilantro and lime juice.

How to Serve

Serve these tacos hot, fresh from the skillet, with sides like refried beans, hash browns, or a simple fruit salad. Pair with salsa roja, pico de gallo, or a creamy avocado sauce for extra flavor. For brunch, serve alongside freshly brewed coffee or a refreshing glass of orange juice.

Recipe Tips

• Use Mexican chorizo, not Spanish chorizo (the latter is cured and not suitable for crumbling).
• Don’t overcook the eggs — soft, creamy eggs balance the spicy chorizo best.
• Warm the tortillas properly to make them pliable and prevent cracking.
• For extra flavor, lightly char the tortillas over an open flame or grill pan.
• If the chorizo releases too much oil, drain some before adding the eggs.

Variations

1. Breakfast Burritos: Roll the chorizo and eggs in large tortillas with cheese and salsa for a handheld version.
2. Potato-Chorizo Tacos: Add sautéed diced potatoes or hash browns for extra heartiness.
3. Vegetarian Version: Use plant-based chorizo or seasoned black beans instead of meat.
4. Cheesy Delight: Stir shredded cheese directly into the eggs for a gooey texture.
5. Spicy Upgrade: Add diced jalapeños or hot sauce to the filling.
6. Loaded Version: Top with sour cream, diced tomatoes, or pickled onions for more flavor layers.

Freezing and Storage

• Refrigerate: Store leftover chorizo-egg mixture in an airtight container for up to 3 days.
• Freeze: Allow to cool completely, then store in freezer-safe bags or containers for up to 2 months.
• Reheat: Thaw overnight in the refrigerator and reheat in a skillet over low heat until warm.
• Tortillas: Freeze separately if desired; reheat directly on a skillet before serving.

Special Equipment Needed

• Large skillet (cast iron or nonstick)
• Nonstick pan for eggs
• Spatula
• Mixing bowl
• Whisk
• Tongs (for warming tortillas)

Conclusion

Chorizo and Egg Breakfast Tacos are the ultimate way to elevate your morning routine. Combining smoky, spicy sausage with fluffy scrambled eggs wrapped in a warm tortilla, they deliver an unbeatable mix of flavor, texture, and comfort. Quick to make and endlessly customizable, these tacos are perfect for breakfast, brunch, or even dinner. Whether you enjoy them simply with cheese and salsa or load them up with all your favorite toppings, one thing’s for sure — they’ll make any morning deliciously unforgettable.

Print Recipe

Chorizo and Egg Breakfast Tacos

Author: Laura Bennett Cuisine: Mexican Courses: Breakfast

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Calories: 340 kcal per serving

Description

Chorizo and Egg Breakfast Tacos are a hearty, flavor-packed way to start your day. Bursting with the smoky spice of chorizo, the creamy texture of scrambled eggs, and the comforting warmth of a soft tortilla, these tacos capture the spirit of a classic Tex-Mex breakfast.

Ingredients

Scale

1/2x 1x 2x 3x

For the Filling

• 8 ounces (225 g)
• 6 large eggs
• 2 tablespoons milk (optional, for creamier eggs)
• 1 tablespoon butter or oil
• Salt and black pepper, to taste

For the Tacos

• 8 small flour or corn tortillas
• ¹⁄₂ cup shredded cheddar or Monterey Jack cheese
• 1 avocado, sliced or diced
• ¹⁄₄ cup chopped cilantro
• ¹⁄₄ cup diced red onion (optional)
• Salsa or pico de gallo, for serving
• Lime wedges, for garnish

Instructions

1. Step 1: Cook the Chorizo : Heat a large skillet over medium heat. Add the chorizo, breaking it apart with a spatula as it cooks. Cook for 6–8 minutes until browned and cooked through. If there’s excess grease, drain or blot with paper towels. Leave a small amount for flavor.
2. Step 2: Scramble the Eggs : In a bowl, whisk together eggs, milk (if using), salt, and pepper. In a separate nonstick skillet, melt butter over medium-low heat. Pour in the eggs and cook slowly, stirring gently until soft curds form. When nearly cooked, add the cooked chorizo to the eggs and stir to combine.
3. Step 3: Warm the Tortillas : Heat tortillas in a dry skillet for 20–30 seconds per side or wrap them in foil and warm in a 300°F (150°C) oven for 5 minutes. Keep warm by wrapping in a clean towel.
4. Step 4: Assemble the Tacos : Spoon the chorizo-egg mixture evenly onto each tortilla. Sprinkle with cheese, add avocado slices, salsa, red onion, and cilantro. Squeeze fresh lime over the top before serving.

Keywords: Chorizo and Egg Breakfast Tacos