Chorizo breakfast tacos are the kind of breakfast that feels special without requiring a lot of effort. Smoky, savory chorizo is cooked until perfectly browned, then combined with fluffy scrambled eggs and tucked into warm tortillas for a meal that’s packed with bold flavor in every bite. Whether you’re making breakfast for your family on a busy weekday or serving brunch on the weekend, these tacos come together quickly and always disappear fast.
One of the best things about chorizo breakfast tacos is how easy they are to customize. Top them with shredded cheese, creamy avocado, fresh pico de gallo, cilantro, sliced jalapeños, or your favorite salsa to make them your own. Corn or flour tortillas both work well, so you can choose whichever your family prefers. They’re also a great way to meal prep—simply cook the filling ahead of time and reheat it for a satisfying breakfast throughout the week.
If you’re looking for a hearty breakfast that’s full of flavor, these easy chorizo breakfast tacos are sure to become a new favorite. They’re simple enough for busy mornings, impressive enough for guests, and perfect for anyone who loves a protein-packed breakfast with a little kick. Pair them with fresh fruit, crispy breakfast potatoes, or a hot cup of coffee for a complete meal everyone will enjoy.
How to Make Recipe
Chorizo Breakfast Tacos
Ingredients
Taco
- 8 small flour tortillas
- 12 oz chorizo sausage or bacon
- 8 large eggs
- ¼ cup milk
- ¼ tsp salt
- 2 tbsp butter
Topping
- 1 cup cheddar cheese (shredded)
- 1 large avocado (sliced)
- 1 cup store bought salsa
- hot sauce
Instructions
Warm the Tortillas:
- Preheat oven to 300˚F and prepare all of the toppings so they are ready for assembly when the eggs are warm and ready.
- Evenly divide tortillas into 2 stacks, wrap each stack in foil, and place in a preheated oven at 300˚F for 15 minutes or until heated through. Remove from the oven and keep tortillas in foil to keep warm until ready to assemble.
To Cook Chorizo or Bacon:
- Set a large skillet over medium/high heat and add chorizo. Break it up with a spatula and cook until browned and fully cooked through then transfer to a paper towel-lined plate to drain.
To Scramble the Eggs:
- In a medium mixing bowl, add 8 eggs, ¼ cup milk and ¼ tsp salt, and beat together with a fork until eggs are well blended.
- Place a large non-stick skillet over medium/low heat. Melt in 2 Tbsp butter. Once eggs are frothy, add to the pan and let eggs sit for a moment until you see them starting to cook at the edges and bottom. Use a silicone spatula to pull the cooked eggs toward the middle and working around the skillet as you go.
- Towards the end, fold eggs onto themselves, but don’t over-stir. Remove from the heat when the eggs still look a little moist and to finish cooking on the residual heat from the skillet. They should be moist. Do not overcook. Cover to keep warm until ready to assemble.
Taco Assembly:
- Fill each tortilla with eggs then shredded cheese to melt over the eggs. Add bacon or chorizo, avocado, pico or salsa, and hot sauce if using along with your favorite toppings. Garnish with cilantro
