Fluffy scrambled eggs paired with Mexican sausage and your favorite toppings; these chorizo breakfast tacos make for a hearty brunch. Bursting with flavor and easy to customize it’s a breakfast recipe that everyone loves.
★ Why You'll Love this Recipe ★
A delicious breakfast recipe that comes together in just 30 minutes. These chorizo breakfast tacos have something in them for everyone. Packed with protein and lightly seasoned, they’re a great recipe for a brunch gathering.
Whip up the chorizo and egg and have everyone top their tacos with their favorite fixings. This recipe is a tasty choice for bigger celebrations but easy enough to whip up for a regular Saturday morning.
These breakfast tacos offer:
Variety: The tacos themselves can be made with whichever flavors you choose based on the toppings. This way everyone can create their own as per their preference.
Fun: it’s a brunch recipe that’s easy to customize and can be fun to make for large families.
Ease: The hardest part of these tacos is the prep work to have fun toppings on the table. The eggs and chorizo themselves whip up very easily.
★ Ingredients You'll Need ★
You'll need just 5 main ingredients to make these plus toppings.
Chorizo: This is a seasoned sausage that’s packed with flavor and a hint of spice. Know that turkey chorizo will work as well as a pork-based one.
Eggs: Any eggs you have on hand will work. Adjust the amount if you want to stretch the tacos further.
Milk: Any milk or even half and half work to fluff up the eggs. If you need a dairy-free option, use something like almond milk.
Salt and pepper: Season the eggs as per your own taste preferences.
Flour tortillas: You'll want the small flour tortillas so these are more taco-like. You can use corn tortillas if you prefer.
The fun part of any kind of tacos is the toppings on the table and these breakfast tacos are no exception. Below are some topping ideas that make the chorizo and egg tacos really come together.
- Sliced avocado or guacamole.
- Pico de Gallo. Or chopped red onion or pickled red onion.
- Salsa. Choose your favorite. Try verde for something unique!
- Mexican cheddar cheese.
- Sliced jalapeños.
- Hot sauce.
Feel free to choose toppings that you prefer or offer toppings taco-bar style where guests can assemble their own tacos with toppings of their choice.
★ How to Make this Recipe ★
These breakfast tacos come together quickly using just 5 ingredients plus toppings.
Here's a look at the steps to cook these:
- Break apart chorizo and cook in heated skillet. Set aside.
- Whisk eggs, milk, salt, and pepper.
- Scramble eggs in greased skillet until cooked and fluffy.
- Warm tortillas.
- Add eggs and chorizo into tortillas and serve with toppings.
★ Tips & FAQs ★
Can I use regular breakfast sausage in place of chorizo sausage?
Regular breakfast sausage will work just fine but won’t give you as much flavor. What sets chorizo apart from regular breakfast sausage is that it is typically made with pork and has a smoky flavor due to the addition of smoked paprika and garlic.
Storing Leftovers
Leftovers are best stored in separate containers. So when preparing this, you may want to offer a taco bar so people can assemble their own taco toppings and then any leftovers are easy to wrap up individually.
Store it all in the fridge for up to 3 days. Reheat eggs and the sausage in the microwave or quickly in a skillet until heated through. Warm tortillas as desired.
Meal Prepping
Slightly undercook the eggs and layer everything into your tortilla (no need to warm it), except for the avocado. Wrap each taco in plastic and store in the refrigerator for up to 3 days.
When ready to eat, unwrap and microwave the taco for 1 minute. Add avocado and enjoy!
What type of chorizo should I use?
You want to use Mexican chorizo which is raw and ground.
How do I make scrambled eggs fluffy?
Make sure to cook your eggs over low-medium heat, add milk, and scramble them only as needed so that they have time to fluff up but don't brown.
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Chorizo Breakfast Tacos
Equipment
Ingredients
Tacos
- 1 lb ground chorizo
- 6 eggs
- salt and pepper to taste
- 2 tablespoon milk
- 6 small flour tortillas
Toppings
- 4 oz Mexican cheese blend
- 4 oz pico de gallo or salsa
- 1 avocado sliced
- 1 jalapeño thinly sliced
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Instructions
- Cook chorizo. To a large skillet, set to medium-high heat, add chorizo. Break up and cook for 8 to 10 minutes or until fully cooked through. Move chorizo from the skillet to a paper towel lined plate and cover with foil to keep warm. Leave leftover drippings in pan to cook the eggs.
- Heat tortillas. Heat tortillas either in the skillet or the microwave, whichever you prefer. You just want them slightly warm and pliable.
- Cook eggs. Reduce skillet heat to medium and add eggs, milk, salt, and pepper. Whisk to combine.Scramble gently as the eggs cook until they are light and fluffy. About 3-4 minutes.
- Assemble tacos. Add scrambled eggs on the bottom, chorizo next over the eggs, and top with cheese, pico de gallo, avocado, and jalapeño.
Notes
- Slightly undercook the eggs. This ensures that they do not overcook when re-heated right before eating.
- Add avocado after reheating. Pico de gallo, cheese, and jalapeño will do fine when reheated.
- For convenience you may want to use guacamole instead of avocado.
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