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.
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?
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🌮 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
- 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
Step 1: Cook cubed potatoes until slightly crispy and golden on the outside, about 12-15 minutes.
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.
Step 3: Once the sausage is fully cooked, mix the chorizo with the potatoes.
Step 4: Add more oil or butter it needed and pour in the whisked eggs into the chorizo mixture.
Step 5: Scramble the eggs into the chorizo and potato mixture until the eggs are just set.
Step 6: Turn the heat off and add the shredded cheddar cheese and green onions.
Step 7: Char the tortillas directly on the stove top, for about 10-15 seconds until the edges are charred.
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.
Recipe FAQs
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.
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.
A few popular Mexican breakfasts are breakfast tacos with chorizo or breakfast burritos, chilaquiles with eggs and mijas.
More Breakfast Recipes to Try
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
LittleFerraroKitchen.com
Equipment
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.
Blake says
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.
Erin @ The Spiffy Cookie says
I have a bunch of cooked quinoa right now that I've been meaning to purpose somewhere. Love this!
Samantha says
Yessss do it Erin!!