These Chorizo Breakfast Tacos are a great way to start the day. We love flavorful Mexican chorizo and soft scrambled eggs served on warm flour tortillas, plus all those delicious Mexican-inspired toppings!
Making these chorizo breakfast tacos takes only 30 minutes, and most of the ingredients can be prepared in advance. Super easy and make-ahead friendly.
You’ll love all the toppings, such as cilantro, avocado, cheese, tomatoes, and more!
Shine and rise with these amazing flavor-packed Chorizo Breakfast Tacos! Every bite is packed with spiced chorizo, soft scrambled eggs, lots of vibrant toppings…all on soft and fluffy flour tortillas!
Enjoy these Mexican chorizo breakfast tacos any time of the day. Breakfast, lunch, dinner, late night snack…it doesn’t matter! From chorizo queso to Mexican chicken and rice, and everything in between, we’ll devour it all. Any day.
Oh, and if you want to take these chorizo and egg breakfast tacos to the next level, just add some seasoned roasted diced potatoes. SO SO GOOD!
Why I love these chorizo breakfast tacos:
- Packed with flavor: The Mexican chorizo itself is super flavorful, plus the vibrant toppings tie all the flavors together!
- Highly customizable: Use your favorite Mexican-inspired toppings and use your favorite taco tortillas.
- Prep-ahead friendly: Cook the chorizo and chop the toppings in advance. Breakfast will be a breeze!
If you’re looking for tacos recipes, check out these Slow Cooker Barbacoa Tacos, Slow Cooker Tacos al Pastor, or Carne Asada Tacos! If you’re feeling like having seafood, try these Crispy Baja Fish Tacos!
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What Type of Chorizo to Use
These chorizo breakfast tacos are served with Mexican-style taco toppings, so Mexican chorizo works really well here.
Mexican chorizo is basically ground pork mixed in with delicious spices, such as paprika and chile peppers, cumin, coriander, and garlic. The specific seasoning mix varies by brand. It’s seriously perfect for these chorizo and egg tacos!
Ground Mexican chorizo is raw (not smoked) and can be found in the refrigerated meat section of most grocery stores. They sometimes come in casings, so remove them if that’s the case.
What Type of Tortillas to Use
Personally, I like to use flour tortillas for these chorizo breakfast tacos (taco size, not fajita size). I like that they are soft and fluffy, which I think it pairs really well with scrambled eggs.
These chorizo breakfast tacos work well with corn tortillas too. Corn tortillas have more flavor, but are not as soft as flour tortillas. Corn tortillas are usually gluten-free as well, so that’s plus. It’s a matter of preference really.
Really, any kind of soft tortillas will work here.
How to Make Soft and Fluffy Scrambled Eggs
To ensure the scrambled eggs turn out soft and fluffy, and not tough and rubbery, follow these tips.
First, add a splash of heavy cream, half-and-half, or whole milk to the beaten eggs for extra creaminess.
Second and most importantly, cook eggs over LOW heat. When the skillet is just about getting a little hot, add the egg mixture. When the edges start to set, swipe a rubber spatula across the skillet, creating large soft curds (the uncooked parts will flood to the center and cook). Repeat a few times until soft and almost set. They will continue to cook afterwards from residual heat.
Ingredient Notes
- Ground Mexican chorizo: Use raw ground Mexican chorizo, not smoked or Spanish chorizo.
- Taco tortillas: Use taco size flour tortillas or corn tortillas. I prefer flour tortillas.
- Large eggs: To make 12 tacos, you need about 8 eggs.
- Heavy cream: Makes the eggs fluffier and creamier.
- Cheese: Shredded Mexican blend cheese works well here.
- Onions: Adds extra flavor to the chorizo mix.
- Salt and pepper
- Toppings: Tomatoes, onions, cilantro, avocado, Mexican blend cheese, lime wedges, jalapeños.
Step-by-Step Instructions
Step 1 | Cook the onions and chorizo
In a skillet, cook the onions with a little bit of oil. Then, add chorizo and cook until browned and fully cooked through, breaking it apart with a spatula. Transfer to a plate and set aside.
Step 2 | Scramble the eggs until soft and fluffy
Beat eggs with a heavy cream (or half-and-half or milk). Season with salt and pepper, and add cheese. Wipe the skillet clean. Cook eggs over LOW heat over a skillet.
How to make soft and fluffy scrambled eggs: Heat oil in a non-stick skillet over LOW heat. Add egg mixture. When the edges start to set, swipe a rubber spatula across the skillet, creating large soft curds (the uncooked parts will flood to the center and cook). Repeat a few times each time it sets a bit, until soft and fluffy.
Step 3 | Assemble and add toppings
On top of warm tortillas, add the scrambled eggs and cooked chorizo. Then, top the chorizo and egg tacos with your favorite toppings, such as cilantro, tomatoes, cheese, jalapeños, etc.
Make Ahead Tips
These chorizo breakfast tacos are definitely prep-ahead friendly. Here are a few ways you can make it ahead:
- Cook the chorizo with the onions 1-2 days in advance.
- Dice and chop the toppings.
- Scrambled eggs: I’d recommend making these the day of. Scrambled eggs tend to overcook once reheated.
Customize Your Toppings
Use any toppings you like. I’d recommend sticking with Mexican-inspired toppings just to keep the flavor profile the same. A few ideas:
- Roasted diced potatoes
- Crumbled queso fresco
- Salsa, salsa verde
- Easy Guacamole
- Mexican Slaw
More Delicious Breakfast Recipes with Eggs
I hope you like these chorizo breakfast tacos as much as we do! If you love serving eggs for breakfast, give these recipes a try:
Recipe FAQs
Use ground Mexican chorizo (raw), casings removed if needed. Don’t use Spanish chorizo for this recipe.
Not really. It may have a minimal amount of spiciness, but nothing noticeable. However, it really depends on the brand – some add extra spice.
I’d highly recommend flour tortillas (tazo size) since they are soft and fluffy, and pair really well with eggs. Corn tortillas work too.
If using flour tortillas, arrange them on a plate in one single layer (slightly overlapping) and microwave until warm, about 30-60 seconds. If using corn tortillas, place a damp paper towel over them and microwave until warm.
Cook the eggs over low heat in a non-stick skillet. When the edges start to set, swipe a rubber spatula across the skillet, creating large soft curds (the uncooked parts will flood to the center and cook). Repeat a few times each time it sets a bit, until soft and fluffy.
This recipe was published in 2018 and updated in March 2022 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Use ground Mexican chorizo (raw), not Spanish chorizo. They sometimes come in casings, so remove them if that’s the case.
- Choice of tortilla: I prefer using flour tortillas since they are soft and pair really well with soft scrambled eggs. Corn tortillas work too.
- The key to soft and fluffy scrambled eggs is cooking them over low heat in a non-stick skillet. See instructions in recipe card for details.
- Add a splash of heavy cream, half-and-half, or milk to the egg mixture for even softer and creamier scrambled eggs.
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Chorizo Breakfast Tacos
Equipment
Ingredients
- ¼ cup diced white onions
- 12 ounces ground Mexican chorizo (raw) - removed from casings if needed
- Olive oil, for pan - for pan
- 8 large eggs
- 3 tablespoons heavy cream
- ¼ cup shredded Mexican blend cheese
- Salt and pepper to taste
- 12 soft flour tortillas - taco size
Toppings
- Diced tomatoes
- Diced white onions
- Finely chopped cilantro
- Avocado slices
- Shredded Mexican blend cheese
- Lime wedges
- Diced jalapeños - optional
Instructions
- Heat ½ tablespoon olive oil in a non-stick skillet. Add the ¼ cup of diced onions and cook until slightly browned. Add the chorizo and cook until browned and fully cooked through, breaking it apart with a spatula. Transfer to a plate and set aside.
- In a bowl, whisk eggs with heavy cream, and a pinch of salt and pepper. Stir in the ¼ cup of shredded cheese and combine.
- Wipe skillet clean. Heat 1 tablespoon of olive oil over LOW heat (important: soft scrambled eggs should be cooked over low heat). Add the egg mixture. When the edges start to set, swipe a rubber spatula across the skillet, creating large soft curds (the uncooked parts will flood to the center and cook). Repeat a few times each time it sets a bit, until soft and fluffy. Note: They will continue cooking from residual heat.
- Warm up the tortillas: Arrange tortillas on a plate in one single layer (slightly overlapping) and microwave for 30-60 seconds until warm. Note: If using corn tortillas, place a damp paper towel on top, and microwave.
- To assemble the tacos, place some cooked chorizo and scrambled eggs on the tortillas, and add the toppings. Serve immediately. Enjoy!
Notes
- Use ground Mexican chorizo (raw), not Spanish chorizo: They can be found in the refrigerated meat section of most grocery stores. They sometimes come in casings, so just be sure to remove them if that’s the case.
- Choice of tortilla: I prefer using flour tortillas (taco size) since they are soft and fluffy, and pair really well with eggs. Corn tortillas work too.
- The key to soft and fluffy scrambled eggs is cooking them over low heat. See instructions in recipe card for instructions.
- Add a splash of heavy cream, half-and-half, or milk for even softer and fluffier scrambled eggs!
- To warm tortillas: If using flour tortillas, arrange them on a plate in one single layer (slightly overlapping) and microwave until warm, about 30-60 seconds. If using corn tortillas, place a damp paper towel over them and microwave until warm.
- Other topping ideas: Mexican slaw, guacamole, roasted diced potatoes, crumbled queso fresco, diced onions.
- Do not substitute the Mexican chorizo with Spanish chorizo. I use store-bought chorizo, but if you prefer to make your own Mexican chorizo at home, you can use this recipe from Isabel Eats.
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