The first time I ate a breakfast taco, it was one of those “Why didn’t I think of this before?” moments. It’s everything you want to eat for breakfast, all packaged nice and tidy in a tortilla that you can eat with your hands.
I make mine with Mexican chorizo, scrambled eggs, avocado, and cheese.
Mexican vs. Spanish Chorizo
Chorizo is my go-to choice for breakfast tacos, because it’s packed full of spices and flavors that go well with a taco. Chorizo sausage is common in a lot of different cultures, and there are a number of sausages that go by the name of chorizo. But the most common ones you will likely find at a grocery store are Mexican and Spanish. They aren’t interchangeable.
- Mexican chorizo, which is made from ground pork sausage and flavored with Mexican chile peppers, tends to skew slightly hotter in spice than its Spanish counterpart. It is also raw, so it needs to be cooked before serving.
- Spanish-style chorizo is primarily flavored with garlic and smoked paprika and often made with chopped pork sausage. It comes in two primary versions—one sweeter, one spicier. But more importantly, it’s often cured and dry aged, then served like a salami or pepperoni (without cooking), appropriate for a cheeseboard or charcuterie platter.
The Best Chorizo for Tacos
In my breakfast tacos, I opt for Mexican-style chorizo, because I like its spicy flavor and soft texture in the tacos.
If you find raw Spanish chorizo, feel free to use it in place of the Mexican for the breakfast tacos—but realize it will be more garlicky, smokier in flavor, and less tender, because the pork is chopped, not ground. If you end up with cured Spanish chorizo, just chop it into small cubes and toss it into the scrambled eggs at the end to warm it up.
You can also easily swap the chorizo out for bacon or breakfast pork sausage. The tacos will be just as great, albeit with a different texture and flavor.
Keep in mind, however, that regardless of which chorizo you choose, the spice and salt factor could vary quite a bit—that’s why I’ve called for a modest amount of salt and pepper for the scrambled eggs. Season, cook, and taste, and then season again if needed.
These breakfast taco are easy to make for breakfast if you prep a few ingredients the night before:
- You can brown the chorizo in the evening and refrigerate it in a covered bowl.
- You can also chop the tomatoes and pick the leaves off the cilantro stems the night before.
- You can even prep the avocado up to eight hours ahead of time; just be sure to toss it in lime juice, which will prevent the avocado chunks from browning.
If you prep all the ingredients ahead of time, all you need to do in the morning is scramble the eggs and warm up the tortillas, 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 make a buffet of toppings. I’ve added my favorites below in the recipe, 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 have your guests pick and choose their own toppings for their own customized breakfast tacos!
What Kind of Tortilla Should You Use?
Like everything else, the choice of tortilla is up to you. I like a tortilla that is made with a mix of corn and flour, like this one. The flour gives the tortilla “bendability” while the corn adds flavor.
But if you are a fan of corn (or want to keep the breakfast taco gluten-free) just go with a corn tortilla. You might want to double the tortillas though (stack two on top of each other before filling) in case the top tortilla cracks when you pick it up. Flour tortillas aren’t as liable to crack.
The Best Way to Warm Tortillas
My preferred method for heating up tortillas is in a dry, hot skillet. They only take 15 to 30 seconds per side, and the surface gets a little crisp and charred. There’s plenty of time to do this as you scramble the eggs.
If you prefer a softer tortilla or want to heat them all up at once, just stack them all on a plate, cover with a damp paper towel or cloth, and microwave for 30 to 60 seconds. Leave them stacked and covered while you assemble the tacos.
MORE FAVORITE MEXICAN BREAKFAST IDEAS!
Chorizo and Egg Breakfast Tacos Recipe
Cotija cheese is a crumbly, salty Mexican cheese, similar to Parmesan. You can find it in well-stocked grocery stores, or feel free to substitute feta or Parmesan in its place.
- 12 ounces Mexican-style chorizo sausage, removed from casing if necessary
- 12 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons milk, whole or whatever you have on hand
- 12 5-inch tortillas, preferably corn and flour blend
- 1 cup chopped tomatoes (about 2 medium tomatoes)
- 1 avocado, chopped
- 3 to 4 tablespoons Cotija cheese
- 1 /4 cup chopped cilantro leaves (optional)
- Salt and pepper to taste
- Hot sauce (optional)
- Lime wedges (optional)
1 Cook the chorizo: Place the chorizo in a large skillet and cook over medium heat, breaking up the sausage with a wooden spoon as it browns. Cook the chorizo until it is completely brown, then transfer to a bowl lined with paper towels to drain.
2 Scramble the eggs: Wipe the skillet with a paper towel, but don’t bother cleaning it. Any residual oil will help flavor the eggs. In a medium bowl, whisk the eggs with the salt, pepper, and the milk, and then pour into the skillet and turn the heat to medium low. (See our recipe for How to Make Fluffy Scrambled Eggs.)
Stir the eggs gently as they cook, making sure to scrape all the sides of the skillet to form egg curds.
3 Warm the tortillas: While the eggs are cooking, warm the tortillas one at a time in a clean, dry skillet over medium high heat. Warm until the side starts to char a bit, about 20 to 30 seconds, then flip to the other side and repeat. Move the warm tortillas to a plate as they are ready, and cover with a damp paper towel.
You can also warm all the tortillas at once in a microwave. Stack them and then wrap them in a damp paper towel, and cook in the microwave for 30 seconds. Leave the paper towel on until ready to use.
4 Add the sausage to the eggs: When the eggs are still slightly runny but just about to set up in curds, add the sausage back to the eggs to warm it back up. Stir and remove from heat.
5 Assemble and serve the tacos: Divide the filling between tortillas, or let people assemble their own tacos right from the pan. Sprinkle tomatoes, avocado chunks, crumbled Cotija cheese, and cilantro leaves (if using) over each taco. Add salt and pepper to taste.
Serve with hot sauce and wedges of lime on the side.
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