Chorizo Breakfast Tacos

Chorizo Breakfast Tacos

Mexican-style sausage with fluffy scrambled eggs topped with fresh pico de gallo. These chorizo breakfast tacos are easy to prep for a weekend treat or can be made ahead for a delicious heat and go breakfast.

Course Breakfast, Brunch

Cuisine American, Mexican

Recipe Type Avocado, Blackstone grill, Camping, Cinco de Mayo, Eggs, Jalapeño, Meal Prep, Pork, Sausage, Spicy, Tacos

Skill Level Easy

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 501kcal

Author Angela G.

Equipment

skillet or
flat top grill

Ingredients

Tacos

1 lb ground chorizo
6 eggs
salt and pepper to taste
6 small flour tortillas

Toppings

4 oz Mexican cheese blend
4 oz pico de gallo or salsa

Optional Toppings

1 avocado sliced
1 jalapeño thinly sliced

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

For creamier eggs, add a splash of milk before cooking.

If meal prepping these tacos:

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.

Nutrition