Tacos for breakfast? Yes, please! These tacos combine chorizo and scrambled eggs with all of your favorite taco toppings—avocado, tomato, and cheese. It’s a great way to feed a crowd in the morning.
The first time I ate a breakfast taco, it was one of those “why didn’t I think of that before?” moments. It’s everything you want to eat for breakfast, all wrapped up nice and neat in a tortilla that you can eat with your hands.
I make mine with Mexican chorizo, scrambled eggs, avocado and cheese.
Chorizo is my top choice for breakfast tacos because it’s packed with spices and flavors that pair well with a taco. Chorizo sausage is common in many different cultures, and there are a number of sausages that go by the name chorizo. But the most common ones you’re likely to find in a grocery store are Mexican and Spanish. They are not interchangeable.
- Mexican chorizo, which is made from ground pork sausage and seasoned with Mexican chili, tends to be a little hotter than its Spanish counterpart. It’s also raw, so it needs to be cooked before serving.
- Spanish style chorizo is flavored primarily with garlic and smoked paprika and is often made with minced pork sausage. It comes in two main versions – one sweeter, one spicier. But more importantly, it’s often cured and dry aged, then served like a salami or pepperoni (without cooking), suitable for a cheeseboard or charcuterie platter.
The best chorizo for tacos
For my breakfast tacos, I opt for Mexican-style chorizobecause I like its tangy flavor and soft texture in the tacos.
If you find raw Spanish chorizo, you’re welcome to use it instead of the Mexican for the breakfast tacos – but do note that it’s more garlicky, smokier in flavor and less tender because the pork is chopped, not ground. If you end up with healed Spanish chorizo, simply cut into small cubes and add to the scrambled eggs at the end to warm up.
You can also easily swap out the chorizo for bacon or breakfast pork sausage. The tacos will be just as great, albeit with a different texture and taste.
Keep in mind, however, that regardless of which chorizo you choose, the spice and salt factor can vary quite a bit — which is why I called for a modest amount of salt and pepper for the scrambled eggs. Season, cook and taste, seasoning again if needed.
Make Ahead Tacos!
These tacos are easy to make for breakfast if you prepare a few ingredients the night before:
- You can sauté the chorizo in the evening and refrigerate in a covered bowl.
- You can also chop the tomatoes and pluck the leaves from the cilantro stalks the night before.
- You can even prep the avocado up to eight hours in advance; Just be sure to toss it in lime juice so the avocado chunks don’t turn brown.
If you prep all the ingredients ahead of time, all you have to do in the morning is scramble the eggs, reheat the tortillas, and then assemble the tacos for an easy, hot breakfast.
You can also easily double this recipe to feed guests or a brunch crowd!
Customize your toppings
Of course, for a fancier weekend brunch, you can up the ante and create a buffet of toppings. I’ve added my favorites in the recipe below, but the list is endless.
- Green or red onions
- Chopped shallots
- Shredded cheddar or pepper jack cheese
- Salsa or pico de gallo
- Shredded lettuce, arugula, or chopped kale
- Sour cream or Greek yogurt
Create a spread and let your guests choose their own toppings for their own custom breakfast tacos!
What Kind of Tortilla Should You Use?
As with everything else, the choice of tortilla is up to you. I like a tortilla made with a mixture of corn and flour, like this one. The flour gives the tortilla “bendability” while the corn adds flavor.
But if you’re a fan of corn (or want to keep the breakfast taco gluten-free), just grab a corn tortilla. However, you may want to double the tortillas (stack two on top of each other before filling) in case the top tortilla tears when you pick it up. Flour tortillas are not as prone to cracking.
The best way to heat tortillas
My favorite method of heating tortillas is in a dry, hot skillet. It only takes you 15 to 30 seconds per side, and the surface gets a little crispy and charred. You have plenty of time to do this while you scramble the eggs.
If you prefer a softer tortilla or want to heat them all at once, simply stack them all on a plate, cover with a damp paper towel or cloth, and microwave for 30-60 seconds. Keep them stacked and covered while you assemble the tacos.
More popular Mexican breakfast ideas!
- Huevos Rancheros
- Freezer Breakfast burritos with sausage, eggs and salsa verde
- Huevos Motulenos
- Tomatillo scrambled eggs
- Huevos a la Mexicana
Breakfast tacos with chorizo and eggs
Cotija cheese is a crumbly, salty Mexican cheese, similar to Parmesan. You can find it at well-stocked grocery stores or substitute feta or parmesan for it.
ingredients
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12 ounces Mexican-style chorizo sausage, skinned if needed
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12 large eggs
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1/2 teaspoon salt
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1/4 teaspoon pepper
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6 tablespoons milk, whole milk, or whatever you have on hand
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12 5-inch tortillas, preferably a corn and flour mixture
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1 cup chopped tomatoes (about 2 medium tomatoes)
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1 avocado, chopped
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3 to 4 tablespoons cotija cheese
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1/4 cup chopped coriander leaves (optional)
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salt and pepper to taste
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Hot sauce (optional)
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lime wedges (optional)
method
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Cooking Chorizo:
Place the chorizo in a large skillet and cook over medium-high heat, shredding the sausage with a wooden spoon while it browns. Cook the chorizo until completely brown, then transfer to a paper towel-lined bowl to drain.
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Stir the eggs:
Wipe the pan with a paper towel, but don’t bother cleaning it. Any remaining oil will help flavor the eggs. In a medium bowl, whisk the eggs with salt, pepper and the milk, then pour into the pan and turn the heat to medium-low. (See our recipe for making fluffy scrambled eggs.)
Gently stir the eggs as they cook, making sure to scrape all sides of the pan to form egg curds.
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Warm tortillas:
While the eggs cook, heat the tortillas one at a time in a clean, dry skillet over medium-high heat. Heat until side starts to char a little, about 20 to 30 seconds, then flip to other side and repeat. Once the warm tortillas are done, place them on a plate and cover with a damp paper towel.
You can also microwave all the tortillas at once. Stack them, then wrap them in a damp paper towel and microwave them for 30 seconds. Leave the paper towel on until ready to use.
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Add the sausage to the eggs:
When the eggs are still slightly runny but just about to set, add the sausage back to the eggs to reheat. Stir and remove from stove.
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Assemble and serve tacos:
Divide the filling among tortillas or have people build their own tacos right off the pan. Sprinkle tomatoes, avocado chunks, crumbled cotija cheese, and cilantro leaves (if using) over each taco. Season with salt and pepper.
Serve with hot sauce and lime wedges.
