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Chorizo and egg breakfast tacos topped with avocado and pico de gallo in a tortilla.

Chorizo and Egg Breakfast Tacos

Quick and filling breakfast tacos made with spicy chorizo, scrambled eggs, and customizable toppings, perfect for lazy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 tacos
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz fresh Mexican chorizo Look for moist chorizo, not swimming in liquid.
  • 6-8 large eggs Use more eggs for a lighter filling.
  • 1 pinch salt Add a tiny pinch to the eggs only.
For the tortillas
  • 8 pieces corn or flour tortillas Warm them in a skillet or microwave before serving.
Toppings (customizable)
  • 1 cup diced onion Fresh and crunchy topping.
  • 1 cup chopped cilantro Adds brightness.
  • 1 lime squeeze of lime For tanginess.
  • 1 cup avocado Cool and creamy topping.
  • 1 cup sour cream Optional creamy topping.

Method
 

Cooking the Filling
  1. Brown the chorizo in a skillet over medium heat, breaking it up as it cooks.
  2. Once cooked through, lower the heat.
  3. Beat the eggs with a pinch of salt and pour them into the pan.
  4. Stir gently until the eggs are just set, taking care not to overcook them.
Prepare Tortillas
  1. Warm tortillas in a dry skillet for about 20 seconds per side or wrap in a damp paper towel and microwave for 20 to 30 seconds.
Customize Your Tacos
  1. Set out topping options for guests to build their own tacos.

Notes

Cook chorizo first to add flavor to the eggs. Keep heat medium for eggs to remain soft. Use a modest scoop of filling to avoid overstuffing tacos.