Chorizo and Egg Breakfast Tacos
Warm flour tortillas filled with spicy chorizo, soft scrambled eggs and melted cheese. Texas-style breakfast tacos that come together in about 25 minutes.
By Tasty Nest Recipes Editorial TeamPublished
25 min total 8 tacosEasy
Photo: jeffreyw · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
In Texas, breakfast tacos are an everyday staple: soft flour tortillas wrapped around scrambled eggs and a savoury filling, finished with salsa.
Fresh Mexican chorizo brings smoky, spicy flavour and plenty of red-tinged fat, which is perfect for scrambling the eggs in. Set out toppings and let everyone build their own.
Equipment you'll need
- Large nonstick skillet
Tips for success
- Mexican chorizo is raw and crumbly, unlike cured Spanish chorizo; make sure you buy the fresh kind.
- Remove the eggs from the heat while they still look slightly glossy; they keep cooking.
- Keep warmed tortillas wrapped in a clean towel so they stay soft.
Substitutions and variations
- Use crumbled breakfast sausage or bacon instead of chorizo.
- For vegetarian tacos, use soy chorizo or sautéed potatoes and peppers.
- Use corn tortillas for gluten-free tacos.
Storage and reheating
To store: Refrigerate the filling separately for up to 3 days.
To reheat: Reheat the filling in a skillet over medium-low heat until hot, then fill warm tortillas.
Recipe
Chorizo and Egg Breakfast Tacos
Warm flour tortillas filled with spicy chorizo, soft scrambled eggs and melted cheese. Texas-style breakfast tacos that come together in about 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- 8 tacos
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Filling
To serve
Instructions
Step 1: Cook the chorizo
Cook the chorizo in the skillet over medium heat, breaking it up, for 6 to 8 minutes until browned and cooked through. Spoon off all but about 1 tablespoon of the fat.
Step 2: Whisk the eggs
Whisk the eggs with the milk and salt.
Step 3: Scramble
Lower the heat to medium-low, pour the eggs into the pan with the chorizo and stir gently until softly set but no longer runny, 3 to 4 minutes. Scatter over the cheese and let it melt.
Step 4: Warm the tortillas
Warm the tortillas in a dry skillet for about 20 seconds per side, or wrapped in a damp towel in the microwave for 30 seconds.
Step 5: Assemble
Fill each tortilla with the egg and chorizo mixture and top with salsa, cilantro, avocado and a squeeze of lime.
Cuisine: Tex-Mex · Course: Breakfast
Estimated nutrition per serving
- Calories
- 630
- Protein
- 34 g
- Fat
- 39 g
- Carbs
- 35 g
- Fibre
- 2 g
- Sugars
- 2 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/breakfast-tacos
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