Breakfast Tacos
Breakfast tacos combine crispy chorizo, fluffy eggs, and diced vegetables for a nourishing, quick, and easy breakfast that even your kids will love!
Breakfast Tacos
Frying up the onions, bell peppers, and chorizo sausage is such an aromatic experience that lends to the full flavor of this taco breakfast. Combined with eggs and topped with salsa, this Mexican breakfast tacos recipe is to die for.
The best part of these Mexican breakfast tacos is the dynamite taste that makes you believe it took time in the kitchen to create. In reality, it was a few simple ingredients and 15 minutes at the most!
If chorizo isn’t your thing, I have tons of savory breakfast options like this Ukrainian Christmas Breakfast or my Sweet Potato Egg Skillet with Kale and Peppers.
Why You’ll Love These Chorizo Breakfast Tacos
- Fast – These chorizo and egg tacos are a full meal all on their own and are ready in just 15 minutes.
- Easy – No special equipment and just a few simple ingredients make up this taco breakfast.
- Unique – Not quite your typical breakfast burrito, and not quite your average Taco Tuesday. These chorizo breakfast tacos are out-of-the-box to switch up your weekly menu.
How to Make Mexican Breakfast Tacos
Saute Chorizo and Vegetables: In a large skillet, heat oil and add the onions and bell peppers, then saute until they begin to soften. Add cubed chorizo and scramble fry for a few minutes (until heated and fragrant). This is the filling for your chorizo breakfast tacos.
Scramble Eggs: In a bowl, crack eggs and beat with a fork. Spray the skillet with nonstick spray (or add more oil) and add the eggs. Scramble until cooked.
Assemble Chorizo and Egg Tacos: Warm the tortillas by wrapping them in a towel or paper towel and microwaving for 15 seconds.
Arrange the breakfast tacos with eggs, chorizo mix, and optional toppings of salsa, avocado, and cheese. Enjoy your tacos warm.
Note: I didn’t season with any salt and pepper as I found that the chorizo was already salted and packed enough flavor. However, feel free to season to taste.
Taco Breakfast Frequently Asked Questions
Are these chorizo and egg tacos spicy?
Chorizo is typically a spicy sausage. Mexican chorizo is often seasoned with vinegar and chile peppers, while Spanish chorizo is made with garlic and smoked paprika. If spice isn’t your thing, you can substitute the chorizo in this recipe for bacon or your sausage of choice.
Do I have to use corn tortillas in this recipe?
I personally used corn tortillas to make these gluten free chorizo and egg tacos, but you can use whatever you like.
If you’re interested in making your tortillas at home rather than buying them, take a look at homemade flour tortillas, or my homemade corn tortillas.
What is chorizo?
Chorizo is highly seasoned (and therefore flavorful!) chopped or ground pork sausage used in Spanish and Mexican cuisine. To make these tacos pork-free, you’ll need to use a chorizo substitute.
More Out-of-the-Box Taco Recipes
Chicken and Apple Sausage Hash Tacos
Breakfast Tacos
Breakfast tacos combine crispy chorizo, fluffy eggs, and diced vegetables for a nourishing, quick, and easy breakfast that even your kids will love!
Servings 8
Calories 157kcal
Ingredients
- 1 tbsp avocado oil
- 1 green pepper diced
- 1 red pepper diced
- 1 onion diced
- 3/4 cup chorizo sausage cubed
- 8 eggs
- 8 tortillas flour or corn, your choice
- Optional toppings: salsa avocado, cheese
Instructions
- In a large skillet heat oil and add the onions and bell peppers and saute until they begin to soften.
- Add the cubed chorizo and scramble fry for a few minutes (until heated and fragrant). Set the chorizo mix aside.
- Crack the eggs in a bowl, and beat with a fork.
- Spray the skillet with nonstick spray (or add more oil) and add the eggs. Scramble until cooked.
- Warm the tortillas by wrapping them in a towel or paper towel and microwaving for 15 seconds.
- Arrange the breakfast tacos with eggs, chorizo mix, and optional toppings of salsa, avocado, and cheese.
Notes
21 Day Fix Container Counts
Full recipe: 4 green, 5 red, 4 or 8 yellow (see note below), 3 tsps. Per serving: 1/2 green, 1 1/4 red, 1/2 or 1 yellow (see note), 1/3 tsp. Corn tortillas are 2 for a yellow while four are 1:1 yellow count depends on which is usedNutrition
Serving: 1g | Calories: 157kcal | Carbohydrates: 15.1g | Protein: 8.3g | Fat: 7.3g | Saturated Fat: 1.9g | Cholesterol: 186.3mg | Sodium: 80.8mg | Fiber: 2.1g | Sugar: 1.5g
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I have not eaten breakfast yet, you are making me drool! I am doing low carb, I so want to make these I just need to find an alternative to the tortilla. I like that this is nice and hearty and will fill you up!
Coconut wraps would work great or a lettuce wrap…or this would be great as a scramble 😉
This looks like the most delicious way to start the day! My family is big on chorizo but I never make it for breakfast – great suggestion!
That is one yummy looking breakfast taco. I tried chorizo for the first time a couple of years ago and oh my. I love it.
This looks really good! Perfect for our next taco night!
What a delicious breakfast! I make this all the time for my kiddies!
I’m loving this breakfast so much. Now I know what we’ll be having this weekend or on Memorial Day. Love chorizo!
I’m loving this breakfast so much me too