Looking for breakfast tacos with a bit of HEAT? You’ll love these easy Chorizo and Egg Tacos—warm tortillas filled with Mexican chorizo, scrambled eggs, cheese, and homemade pico de gallo.
Breakfast Chorizo Tacos
If I’m going to make breakfast tacos, they are going to be spicy. It’s the only way! And you can customize the heat here. Use more or less chorizo to taste. You can also top the tacos with chopped jalapeños or hot sauce.
Plus the homemade pico de gallo tastes so fresh—it makes such a difference in the flavor. And it only takes a couple of minutes to chop the ingredients and then let the mixture marinate while everything else cooks.
What goes with breakfast tacos?
For a brunch meal, we love to serve these tacos with Mexican-themed dips like Chili Cheese Dip or Homemade Queso Dip. Finish off with some refreshing Corona Strawberry Margaritas!
Ingredients:
- beef or pork Mexican chorizo
- tomato
- cilantro
- yellow onion
- lime
- salt
- pepper
- 8 eggs
- shredded Mexican-style cheese
- small flour or corn tortillas
- avocado (optional)
How To Make Chorizo and Egg Tacos:
Step 1: Prep pico de gallo.
Step 2: Cook eggs and chorizo.
Step 3: Add scrambled eggs and cooked chorizo to tortillas.
Step 4: Add toppings to tacos.
Top Tip!
Keep an eye on the tortillas as they heat up, so as not to scorch them.
Handy Tools To Easily Make These Breakfast Chorizo Tacos:
- skillet – nonstick, easy clean
- glass storage – Microwave, Fridge, Freezer, Dishwasher, Oven Safe – BPA-free – Easy Snap, Airtight and LeakProof Lids
FAQ’s – Breakfast Tacos with Scrambled Eggs
In a medium-sized skillet, slowly cook chorizo for 8-10 minutes, breaking it apart until fully cooked).
1. The chorizo has been cooked for 8-10 minutes.
2. It has a crumbled texture.
3. The sausage reaches an internal temperature of 160 degrees Fahrenheit on a meat thermometer.
A breakfast taco is a regular 8-inch flour tortilla (almost always flour, but sometimes corn) stuffed with scrambled eggs, cheese and breakfast meat (or a sautéed vegetable such as peppers or cactus pads).
Chorizo and Egg Tacos
Made with scrambled eggs, Mexican chorizo, and pico de gallo—these breakfast tacos are full of flavor and bound to get you out of bed in the morning.
Ingredients
- 8 oz, beef or pork Mexican chorizo
- 1 medium tomato
- 1 bunch of cilantro (about 1 ounce)
- ¼ yellow onion
- 1 lime (or 2 tablespoon lime juice)
- salt and pepper to taste
- 8 eggs
- ½ cup of shredded Mexican-style cheese
- 12 small (street taco size) flour (or corn) tortillas
- (Optional) 1 avocado, sliced
Instructions
- Heat a skillet to medium-high heat and add chorizo.
- Cook chorizo, stir occasionally, until it's cooked through and a crumbled texture (about 8 minutes). Turn down heat to medium if chorizo gets crispy before it's done cooking.
- Meanwhile prep the pico de gallo: chop tomato, cilantro leaves (discard stems), and ¼ onion into small pieces. Add ingredients to a small bowl and top with lime juice, salt, and pepper.
- Remove cooked chorizo from pan and set aside in a bowl.
- Add ½ tablespoon of butter to the hot skillet. Add eggs and top with salt and pepper.
- Scramble eggs in the skillet with a whisk or spatula and cook until eggs are done (about 5 minutes).
- Move eggs to bowl with chorizo.
- Lay out tortilla in hot skillet and heat each side for 1 minute.
- Repeat with remaining tortillas.
- Layer ingredients onto flour tortillas to build tacos. Serve with sliced avocado or other taco toppings.
Notes
Keep an eye on the tortillas as they heat up, so as not to scorch them.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 592Total Fat: 42gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 477mgSodium: 553mgCarbohydrates: 10gFiber: 5gSugar: 2gProtein: 43g
Did your family love the independence of these create your own Breakfast Tacos? Give this Baked Potato Bar a try for a DIY dinner!
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