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Home » Recipes » Breakfast

Chorizo Breakfast Tacos with Crispy Potatoes

Published: Apr 19, 2023 by Samantha Ferraro · This post may contain affiliate links · 6 Comments

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There is nothing better than hearty breakfast tacos! Spicy and savory, these chorizo breakfast tacos are done in nearly 25 minutes and are loaded with crispy potatoes and melty cheddar cheese, all wrapped in a warm, charred tortilla.

Breakfast tacos with chorizo and potatoes and topped with hot sauce and avocado.

Living in Southern California, I've learned a few things about what makes a great breakfast taco! Mexican breakfasts are a staple, everything from breakfast burritos to chilaquiles and good spicy breakfast tacos with chorizo.

Admittedly, I'd like to say I can be picky when it comes to breakfast tacos. There has to be a good quality hot sauce on hand, spicy sausage, some sort of crispy potatoes mixed in and each layer should be easy to bite into. Dare I say that these are best breakfast tacos? For a quick impressive appetizer try my Pan Con Tomate with Jamón.

Jump to:
  • 🌮 Recipe Highlights
  • 📋 Ingredients
  • 🧀 Substitutions and Variations
  • ⏲️ Instructions
  • 📍 Recipe Tips
  • Recipe FAQs
  • More Breakfast Recipes to Try
  • Chorizo Breakfast Tacos

🌮 Recipe Highlights

  • These chorizo and potato tacos have layers of flavors and textures with crispy potatoes, soft eggs and savory melty cheese.
  • Breakfast tacos are highly customizable! Make them meat free with soyrizo or even more vegetables such as sautéed spinach or kale.
  • Tacos for breakfast are perfect to make ahead! Make a batch of the chorizo egg scramble up to a day in advance and warm through when ready to assemble.

📋 Ingredients

Ingredients for breakfast tacos including chorizo, potatoes and eggs.
  • Tortillas: Corn tortillas is preferred due to flavor but good quality flour tortillas will always do. Take the time to char the tortillas over a flame for added flavor.
  • Eggs: Large eggs are used in this recipe and you'll need about 5 eggs for 6 tacos.
  • Milk: I always add a splash of milk to whisked eggs, which gives it more creaminess and richness.
  • Potatoes: Use a thin peeled potato such as Yukon gold, which are creamy on the inside and crisp up well on the outside. Cut the potatoes into a small dice so they cook evenly.
  • Chorizo: The chorizo used in the recipe is a Mexican style chorizo that comes in a tube. The Mexican chorizo is a lot loser, making it easy to cook with the soft scrambled eggs.
  • Cheddar Cheese: Take the time to shred a block of cheddar which will melt more easily than the pre-shredded option. As soon as the eggs are done cooking, remove from the heat and add the cheese. The warmth from the eggs will gently melt the cheese.
  • Toppings: Salsa, your favorite hot sauce, green onions and cubed avocado.

See recipe card for full information on ingredients and quantities.

🧀 Substitutions and Variations

  • For a meatless option, use soyrizo, which uses the same spices as chorizo and has great spicy flavor!
  • Garnish the breakfast tacos with a dollop of sour cream, roasted tomatillo salsa or homemade tomatillo red chile salsa.
  • For a healthy breakfast taco, omit the chorizo and add vegetables such as sautéed spinach or kale.
  • Add different cheeses, such as creamy goat cheese or cotija cheese.
  • Add roasted hatch green chiles to the eggs!

⏲️ Instructions

Cook the cubed potatoes until the edges are crispy and golden brown.

Step 1: Cook cubed potatoes until slightly crispy and golden on the outside, about 12-15 minutes.

Once the potatoes are cooked, add the chorizo in the center of the skillet and cook until cooked through.

Step 2: Make a well in the center and add the chorizo sausage. Use a spatula to break up the sausage and cook until fully cooked through, about 5-7 minutes.

Cook the chorizo with the crispy potatoes.

Step 3: Once the sausage is fully cooked, mix the chorizo with the potatoes.

Pour the whisked eggs into the chorizo and potato mixture.

Step 4: Add more oil or butter it needed and pour in the whisked eggs into the chorizo mixture.

Scramble the eggs with the chorizo and potatoes until the eggs are just cooked through.

Step 5: Scramble the eggs into the chorizo and potato mixture until the eggs are just set.

Add shredded cheddar cheese and green onions to the chorizo and egg scramble.

Step 6: Turn the heat off and add the shredded cheddar cheese and green onions.

Char the corn tortilla directly on the stove top until the edges are lightly charred.

Step 7: Char the tortillas directly on the stove top, for about 10-15 seconds until the edges are charred.

Garnish the breakfast taco with cubed avocado and hot sauce.

Step 8: Layer the breakfast tacos with the chorizo and potato mixture and top with cubed avocado, salsa and hot sauce.

📍 Recipe Tips

  • Cut the potatoes into a small dice so they cook quickly and are easier to mix with the eggs.
  • Take an extra few seconds to char the tortillas directly on the stove os the edges have a nice char to them, giving the tortillas an extra layer of flavor.
  • Whisk the eggs very well, making sure the whites and yolks are completely mixed in, which will make the eggs even fluffier and lighter.
  • As soon as the eggs are just set, turn off the heat to not overcook.
Chorizo breakfast tacos with eggs and potatoes and topped with avocado and hot sauce.

Recipe FAQs

What is chorizo made of?

Chorizo is a pork sausage with warm spices of paprika and chilies. You can find a soft Mexican style of chorizo, which is great to add to eggs or a dry chorizo which is firmer.

What do breakfast tacos include?

Include any of your favorite breakfast items in breakfast tacos! Our favorites are scrambled eggs, roasted tomatillo salsa or your favorite salsa, shredded cheddar cheese, spicy chorizo and crispy potatoes.

What are some Mexican breakfast dishes?

A few popular Mexican breakfasts are breakfast tacos with chorizo or breakfast burritos, chilaquiles with eggs and mijas.

More Breakfast Recipes to Try

  • Savory Pancetta and Cheddar Waffles
  • Double the Hatch Chile Chilaquiles
  • Shakshuka with Kale, Mushrooms and Feta
  • Stuffed challah French toast is the epitome of a perfect sweet brunch recipe! Stuffed with sweet banana and dunked in the most flavorful custard, with warm cinnamon and a touch of vanilla.
    Stuffed Challah French Toast

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Chorizo breakfast tacos with eggs and potatoes and served with salsa on the side.

Chorizo Breakfast Tacos

Samantha Ferraro

LittleFerraroKitchen.com

Spicy and savory, these chorizo breakfast tacos are loaded with crispy potatoes and melty cheddar cheese all wrapped in a warm charred tortilla.
Nutritional information and serving size is for (1) Taco.
5 from 7 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American, Mexican
Servings 6 tacos
Calories 260 kcal

Equipment

  • Non-stick skillet

Ingredients
 
 

Taco Filling

  • 1 tablespoon avocado oil
  • 1 cup Yukon gold potatoes diced small
  • 4 ounces Mexican chorizo
  • 5 eggs
  • 2 tablespoons milk
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Ground black pepper
  • ½ CUP shredded cheddar cheese
  • 1 green onion thinly sliced
  • 6 corn tortillas

Toppings

  • Avocado cut into cubes
  • Salsa for garnish
  • Hot Sauce

Instructions
 

  • Drizzle a nonstick skillet with avocado oil and place over medium heat. Add the diced potatoes and cook for 12-15 minutes until the potatoes are cooked through and golden brown.
  • Make a well in the center and add the chorizo. Use a spatula to break up the chorizo and cook until the chorizo is fully cooked through, then mix the chorizo with the potatoes.
  • Whisk the eggs and milk together until well combined and pour the whisked eggs into the chorizo mixture. Use a spatula to gently scramble the eggs until just set.
  • Once the eggs are set, turn off the heat and add the shredded cheddar cheese and green onions.
  • Char the tortillas on both sides until lightly chard, for about 30 seconds.
  • To assemble, layer the chorizo and potato egg mixture onto the charred tortillas and top with cubed avocado, salsa and hot sauce.

Video

Notes

  • Cut the potatoes into a small dice so they cook quickly and are easier to mix with the eggs.
  • Take an extra few seconds to char the tortillas directly on the stove os the edges have a nice char to them, giving the tortillas an extra layer of flavor.
  • Whisk the eggs very well, making sure the whites and yolks are completely mixed in, which will make the eggs even fluffier and lighter.
  • As soon as the eggs are just set, turn off the heat to not overcook.

Nutrition

Calories: 260kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 158mgSodium: 459mgPotassium: 286mgFiber: 3gSugar: 1gVitamin A: 423IUVitamin C: 8mgCalcium: 121mgIron: 1mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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Comments

  1. New2Cooking says

    February 04, 2024 at 3:32 pm

    5 stars
    I got up early to surprise the family with these Breakfast Tacos. First they are better than our usual breakfast taco place on main street and 2 for the price of ingredients we fed four of us. Normally we spend almost 3 times more when we get them from our usual spot. The crispy potato bits are some kinda special. Thank you chef we saved money and got a better breakfast taco the Chorizo is new to us and we ALL love it.

    Reply
  2. Sheryl Rawson says

    February 04, 2024 at 1:28 pm

    Can you tell me about the calorie calculation for this recipe? Is that per taco?

    Reply
    • Samantha Ferraro says

      February 04, 2024 at 4:56 pm

      Hello Sheryl, Yes you are exactly right, Nutritional information and serving size is (1) Taco. I will add that to the recipe card. Thank you, Have a great New Year, Samantha.

      Reply
  3. Blake says

    July 05, 2023 at 12:01 pm

    5 stars
    This our new Go-To breakfast. Chorizo take the place of traditional breakfast sausage. We have a latin market close to us so we used fresh homemade tortillas. Make the grilled pineapple pico de gallo from this site to top off this great breakfast taco.

    Reply
  4. Erin @ The Spiffy Cookie says

    March 31, 2015 at 1:09 pm

    5 stars
    I have a bunch of cooked quinoa right now that I've been meaning to purpose somewhere. Love this!

    Reply
    • Samantha says

      April 01, 2015 at 6:24 pm

      Yessss do it Erin!!

      Reply
5 from 7 votes (4 ratings without comment)

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