Imagine fluffy eggs and savory chorizo in a warm yuca tortilla. Topped with the salty goodness of feta cheese and a touch of spice from Fresno peppers, these Egg and Chorizo Breakfast Tacos are definitely worth getting out of bed for.
Table of Contents
If you haven’t had tacos for breakfast you don’t know what you’re missing! just like our breakfast pizza, this breakfast taco recipe promises a symphony of flavors, combining fluffy scrambled eggs, flavorful chorizo, tangy pickled onions, and salty feta cheese, all nestled in warm yuca tortillas for a perfect start to your day
The best thing about breakfast tacos, is there are completely customizable so you can add whatever you like or whatever you’ve got on hand. Don’t like chorizo, try crispy bacon instead!
What is chorizo?
Chorizo is a sausage, a type of pork sausage, that usually comes spiced with different seasonings. Chorizo can be found in a casing in its most recognizable ‘sausage’ shape or it can be found ground and resemble ground beef.
Why You’ll Love These Breakfast Tacos
Hearty: Loaded with protein from the sausage and the eggs, these tacos are filling.
Versatile: Feel free to change up the meat, swap the cheese, add your favorite veggies and make these breakfast tacos to your liking.
Fun: Eating tacos for breakfast is a fun, change of pace.
Ingredients
- Yuca tortillas: You can use these yuca tortillas or gluten free tortillas of choice.
- Ground chorizo: Any kind of chorizo is good.
- Eggs: White, brown, organic, or free-range eggs are all good options.
- Pickled onion: Use store-bought pickled onions or make your own by soaking onions in water, vinegar and sugar.
- Feta cheese: Feta cheese adds a nice salty, cheesy flavor though cotija also works.
- Fresno pepper: A thinly sliced Fresno paper adds a touch of spice.
- Olive oil: Extra virgin olive oil is best but any type will work.
- Paprika: Paprika adds a touch more flavor.
- Salt and pepper: Add a pinch of salt and pepper.
- Lime juice: Use the juice of one fresh lime.
- Fresh cilantro: Fresh cilantro complements the flavors well but you can also use parsley.
How To Make Chorizo Breakfast Tacos
- Step 1: Warm up the tortillas until they are nice and toasted. Place warm tortillas on a plate and cover with a kitchen towel. Set aside.
- Step 2: Heat oil in a medium skillet, add in chorizo, and then add seasoning; salt, pepper and paprika. Transfer to a plate and set aside
- Step 3: To the chorizo skillet, whisk in eggs, scramble, and cook until fluffy.
- Step 4: Build your breakfast taco by adding scrambled eggs, then chorizo, top with pickled onion, feta cheese, Fresno pepper slices, fresh cilantro and a squeeze of lime juice.
Tips and Variations
- Change up the tortillas. Use corn, flour or any tortilla you like.
- Switch up the cheese. Feta adds a nice saltiness but you can use any kind of cheese you like.
- Swap the chorizo. Any type of sausage will work as will crumbled bacon.
- Go vegetarian. Use refried beans or just plain canned beans, rinsed and mashed, take a peek at my black bean tostadas for inspiration.
FAQs
Yes, absolutely! Tacos for breakfast are fun, a nice change of pace from pancakes or waffles.
If you’d like vegetarian breakfast tacos you can substitute the chorizo for a vegetarian meat or use beans instead. (see black bean tostadas recipe)
Unfortunately, tacos don’t sit well and should be eaten as soon after you make them as possible.
Yes, if you are feeding a crowd at breakfast you can double this recipe.
If you want to prepare these healthy breakfast tacos without the cheese, they will still taste great. You can also use a plant-based cheese instead if you wish.
Some taco recipes use corn tortillas but the choice is really yours. You can use corn, yuca, gluten free or whatever tacos you like.
Make Ahead and Storage
Make Ahead: Making tacos ahead of time is not advisable. If you want to get a head start on these breakfast tacos, you can prep all the toppings and even scramble the eggs but only assemble the tacos once you are ready to eat them.
Storage: If possible, store the elements of your taco separately. This way when you make a fresh taco with the leftovers you’ll get a nice crispy taco. If you end up with a few assembled tacos that went uneaten, store them in an airtight container with a piece of parchment paper in between each one so they don’t get soggy.
RECIPE Tip
These egg and chorizo tacos are great for breakfast but also make a great lunch or even dinner so don’t limit yourself to serving them just for breakfast.
Looking for more Mexican inspired recipes?
- Instant Pot Mexican Rice and Beans
- Instant Pot Mexican Chicken Soup
- Ground Beef Taco Dip
- Low Carb Fish Tacos
Egg and Chorizo Breakfast Tacos
Ingredients
- 5 yuca tortillas or GF tortillas of choice
- 6 oz ground chorizo
- 4 eggs
- 1/2 cup pickled onion
- 1/2 cup feta cheese
- 1 fresno pepper thinly sliced
- 1/2 tbsp olive oil
- 1 tsp paprika
- pinch salt and pepper
- 1 lime juiced
- fresh cilantro
Instructions
- Warm up your yuca tortillas on a cast iron skillet or over an open fire on the stove top by holding up the tortilla with a metal spatula until it's nice and toasted. Place warm tortillas on a plate and cover with a kitchen towel. Set aside
- Heat oil in a medium skillet then add in chorizo, cook for about 5 minutes then add seasoning; salt, pepper, and paprika. Chorizo should be fully cooked in 5-7 minutes. Transfer to a plate and set aside.
- To the chorizo skillet whisk in eggs, scramble, and cook until fluffy (about 4-5 minutes.
- Build your breakfast taco by adding two full spoons of scrambled eggs, then chorizo, top with pickled onion, feta cheese, Fresno pepper slices, and fresh cilantro, and then give it a squeeze of lime juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
