March 10, 2024

Chorizo Egg Breakfast Tacos

These chorizo egg breakfast tacos combine flavorful chorizo sausage and eggs with all the fixins for a breakfast you will love. Chorizo sausage is made with pork sausage which has been seasoned with many different Mexican spices and is especially good mixed with eggs which can be eaten alone or made into a delicious breakfast taco.

Breakfast tacos are very easy to make and can be eaten any time of day. You can dress them up with all of your favorite taco toppings. I topped mine with crumbled queso fresco cheese, cherry tomatoes, green onion slices, jalapeno slices, avocado slices, lime, and salsa. You can use corn or flour tortillas. Personally I love the flavor of the corn tortillas which I heated up over my gas stove top. These tacos are fun to make and taste great!

Ingredients for Chorizo Egg Breakfast Tacos:

6 oz chorizo sausage (remove from the casing)
2 tbsp jalapeno pepper, chopped
3 tbsp red, yellow or orange pepper, chopped
3 tbsp red or yellow onion, chopped
4 large eggs
4 corn or flour tortillas (taco size)
4 tbsp queso fresco cheese, crumbled
12 cherry tomatoes, cut in half
4 tbsp green onion, chopped
8 thin slices jalapeno pepper (optional)
1/2 small avocado, sliced into four wedges
Cilantro leaves, 2 tbsp
1 lime, cut into 4 wedges
4 tbsp salsa or fresh pico de gallo

How to make Chorizo Egg Breakfast Tacos:

Place the chorizo sausage in a large frying pan over medium high heat with the peppers and chopped onions and cook until the sausage becomes a dark red color. Don’t drain the grease (it contains amazing flavor for your eggs).
Push sausage aside to make a space for your eggs. Crack eggs into the pan with the sausage. When eggs are starting to set scramble them into the sausage mixture and cook on medium heat until eggs are done. Turn off the heat.

Warm up your tortillas. I heat mine on my gas stovetop over a low flame for about 30 seconds each side. Watch the tortillas so they don’t burn. You can also place the tortillas in a dry frying pan over medium high heat for 20-30 seconds each side or between moist paper towels in the microwave for 30 seconds.
Build your tacos by placing the chorizo egg mixture in the shell first. Sprinkle queso fresco cheese over the egg chorizo mixture. Add tomatoes, green onions, jalapeno slices, avocado, cilantro and salsa. Enjoy!
This recipe makes 4 breakfast tacos. One serving is one taco but if you’re really hungry you may need two tacos!
Recipe can easily be doubled to make more servings.

NOTES:

You can also enjoy your chorizo scrambled eggs alone with a side of refried beans and tortillas.
Other suggested toppings include sour cream or Mexican crema, use shredded Mexican cheese in place of queso fresco, guacamole instead of avocado slices.
Here is my recipe for authentic and delicious pico de gallo.

Other delicious breakfast recipes to make:

Fluffy Belgian Waffles

Baked Blueberry Coconut Oatmeal

Simple French Toast

Fresh Peach Syrup

Savory Steel Cut Oats

Chorizo Egg Breakfast Tacos

LeAnn

These chorizo egg breakfast tacos combine flavorful chorizo sausage and eggs with all the fixins for a breakfast you will love.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Course Breakfast, Brunch

Cuisine Mexican

Servings 4

Calories 420 kcal

Ingredients

6 oz Chorizo sausage, removed from casing
2 tbsp jalapeno pepper, chopped
3 tbsp pepper (red, orange or yellow), chopped
3 tbsp red or yellow onion, chopped
4 large eggs
4 corn or flour tortillas, taco size
4 tbsp queso fresco cheese, crumbled
12 cherry tomatoes, cut in half
4 tbsp green onion, chopped
8 thin slices jalapeno pepper (optional)
1/2 small avocado, sliced into four wedges
2 tbsp cilantro leaves
1 lime, cut into 4 wedges
4 tbsp salsa or fresh pico de gallo

Instructions

Place the chorizo sausage in a large frying pan over medium high heat with the peppers and chopped onions and cook until the sausage becomes a dark red color. Don't drain the grease (it contains amazing flavor for your eggs).
Push sausage aside to make a space for your eggs. Crack eggs into the pan with the sausage. When eggs are starting to set scramble them into the sausage mixture and cook on medium heat until eggs are done. Turn off the heat.
Warm up your tortillas. I heat mine on my gas stovetop over a low flame for about 30 seconds each side. Watch the tortillas so they don't burn. You can also place the tortillas in a dry frying pan over medium high heat for 20-30 seconds each side or between moist paper towels in the microwave for 30 seconds.
Build your tacos by placing the chorizo egg mixture in the shell first. Sprinkle queso fresco cheese over the egg chorizo mixture. Add tomatoes, green onions, jalapeno slices, avocado, cilantro and salsa. Enjoy!
NOTE: You can also enjoy your chorizo scrambled eggs alone with a side of refried beans and tortillas.
Other suggested toppings include sour cream or Mexican crema, use shredded Mexican cheese in place of queso fresco, guacamole instead of avocado slices.
This recipe makes 4 breakfast tacos. You can easily double this recipe. One serving is one taco but if you are really hungry you may need two!