These Easy Chorizo Breakfast Tacos are the perfect way to start your morning! Loaded with spicy chorizo, fluffy scrambled eggs, sautéed peppers and onions, melty Monterey Jack cheese, and fresh cilantro, they're hearty, flavorful, and ready in under 30 minutes.
Whether you're making a weekend brunch, meal prepping breakfast for the week, or serving breakfast-for-dinner, these Chorizo Breakfast Tacos are always a hit. Perfect for serving a crowd, kids, or a party of two.
Why You'll Love This Chorizo and Egg Breakfast Taco Recipe
Packed with flavor. Savory chorizo, warm spices, sweet peppers, and perfectly scrambled eggs make every bite delicious.
Ready in 30 minutes. A quick homemade recipe that's perfect for busy mornings or lazy weekends.
Great for meal prep. Make the filling ahead of time and simply reheat when you're ready to eat.
Easy to customize. Add avocado, hot sauce, pickled onions, salsa, or your favorite toppings.
Perfect for any meal. Breakfast, brunch, lunch, or even breakfast-for-dinner!
Ingredients
Chorizo
The chorizo used for this Chorizo Breakfast Taco recipe, and what I recommend, is Mexican chorizo. It can be found near other uncooked ground sausage at most grocery stores. Mexican chorizo is made from ground pork sausage and combined with Mexican peppers and spices to give it a spicy kick. Note, that this is different than the Spanish chorizo you’ll find near other dry aged meats used for charcuterie. If you can only find Mexican chorizo in sausage link form, that works too! Just remove the ground sausage from the casings and roughly chop up before cooking.
Eggs
The other star of the show in this Chorizo Breakfast Taco recipe! Eggs are scrambled to delicious perfection with a little milk. If you’re not a fan of eggs you can certainly make this Breakfast Taco recipe without them.
Onion, Garlic, and Peppers
Onions, garlic, and peppers sauteed in some leftover chorizo grease give these breakfast tacos tons of flavor.
Mexican-Inspired Spice Mixture
I like to use a mixture of chili powder, cumin, paprika, cayenne, salt, and fresh ground pepper for this Chorizo Breakfast Tacos recipe. If the chorizo is enough spice for you, omit the cayenne.
Monterey Jack Cheese
Freshly shredded Monterey Jack Cheese is combined with the mixture to melt down and incorporate. Because cheese always makes tacos better!
Fresh Cilantro
A pop of fresh cilantro brings another flavor element and some herbal brightness to the savory Chorizo Breakfast Tacos.
Corn or Flour Tortillas
I find either corn or flour tortillas work great with breakfast tacos. Use whatever you have on hand or whatever your preference is.
Your Favorite Hot Sauce or Salsa
I have an entire section of my fridge dedicated to hot sauces, salsa verdes, and salsas. Use your favorite. Here are some of my current favs.
How to Make Chorizo Breakfast Tacos
Cook the Chorizo
Heat a large skillet over medium heat. Add the chorizo and cook, breaking it into crumbles, until browned and cooked through. If your chorizo releases a lot of grease, carefully drain off some of the excess.
Note: these can also be prepared on the Blackstone if you have one.
Cook the Vegetables
Next, add the diced onion and peppers to the skillet with the chorizo. Cook for 5-6 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Scramble the Eggs
Whisk eggs with milk in a small bowl for 30-60 seconds. Then slowly add to the skillet, stirring frequently to keep from sticking or overcooking. Turn down heat and carefully combine with chorizo and vegetable mixture.
Add Spices and Cilantro
Next, add spices and cilantro and stir. Cook for another 1-2 minutes and then move from the heat.
Mix in Cheese
Add cheese and mix it into Chorizo Breakfast Taco mixture. Another option is to add cheese to each individual taco prior to serving.
Warm the tortillas
Warm the tortillas in a dry skillet, in the oven, or wrapped in a damp paper towel in the microwave until soft and pliable.
Assemble Breakfast Tacos
Fill each tortilla with the chorizo and egg taco mixture. Add taco sauce, hot sauce, or salsa if desired and garnish with extra cilantro. Sometimes I like to add chopped avocado.
Serve these ultimate breakfast tacos immediately while warm.
Tips for the Best Breakfast Tacos
Don't overcook the eggs. Remove them from the heat while they're still slightly soft, they'll continue cooking from the residual heat.
Warm your tortillas before serving to keep them flexible and prevent cracking.
Freshly shred your cheese for the best melting texture.
If using spicy Mexican chorizo, adjust the cayenne to your preferred heat level.
Make it even heartier by adding crispy breakfast potatoes inside the Chorizo Breakfast Tacos.
Variations
Add Potatoes
Crispy diced potatoes or tater tots make these even more filling.
Lighten Them Up
Use turkey chorizo or chicken chorizo for a healthier option.
Customize your toppings
Avocado, pico de gallo, salsa verde, sour cream, pickled jalapeños, cotija cheese, or hot sauce are all excellent additions for Chorizo Breakfast Tacos.
Serve with...
Breakfast potatoes, hash browns, or beans all make for appropriate side dish for Chorizo Breakfast Tacos. Fresh fruit also goes great for something light and bright. Serving for brunch? Try these Prosecco Grapes or Grand Bubbly. If serving for lunch or dinner try serving with Pineapple Tequila Cocktail (Pineapple Margarita), Spicy Prickly Pear Margarita, or Easy Raspberry Coconut Margarita.
FAQs
Can I make these Chorizo Breakfast Tacos ahead of time?
Yes! The filling reheats beautifully, making these perfect for meal prep. Simply warm the filling and tortillas separately before assembling.
Are corn or flour tortillas better?
Either works well. Flour tortillas are soft and sturdy, while corn tortillas provide a more traditional taco flavor. Use whichever you prefer. Hard shell tacos would even work!
Can I make these less spicy?
Absolutely. Use a mild chorizo if available and reduce or omit the cayenne pepper for less spicy Chorizo Breakfast Tacos.
Can I use a different protein for breakfast tacos?
Of course! This mixture of eggs, vegetables, spices, and cheese would also taste amazing with carnitas, shrimp, ground beef, pulled pork, barbacoa, or other sausage varieties.
Storage & Reheating
Store the cooked filling separately from the tortillas in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet or microwave until warmed through, then assemble fresh tacos.
The filling can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Whether you're feeding a crowd for weekend brunch or simply looking to switch up your breakfast routine, these Chorizo Breakfast Tacos are guaranteed to satisfy. They're packed with bold flavor, easy to customize with your favorite toppings, and simple enough to make any day of the week. If you give this recipe a try, I'd love to hear what you think! Leave a comment below, rate the recipe, and don't forget to tag @cuisineandcocktails on social media so I can see your delicious creations. Happy cooking!
If you liked this recipe, you might also enjoy:
Easy Breakfast Casserole with Chorizo
Easy Chorizo Breakfast Tacos
Ingredients
Method
- In a large skillet over medium heat add Chorizo.
- Break up and brown 4-5 minutes.
- Drain grease aside from a little to sauté vegetables in.
- Add onion and peppers and saute for 4-5 minutes.
- Add garlic and cook a couple more.
- Whisk eggs with milk in a small bowl 30-60 seconds.
- Slowly add to the skillet, stirring frequently to keep from sticking or overcooking. Turn down heat and carefully combine with chorizo and vegetable mixture.
- Add spices and cilantro and stir. Cook another minute.
- Remove from heat and mix in cheese.
- Heat tortillas in a dry skillet or oven.
- Place egg and chorizo mixture in warmed tortillas. Top with avocado and hot sauce if desired.
Notes
Daniel
These have so much flavor. Added some salsa too.
Laura Lee
Great idea! So glad you enjoyed them!
Megan
These are so good!!
Laura Lee
Thank you! xx