The Best Chorizo Beakfast Tacos Made with Spicy Mexican Chorizo
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These chorizo breakfast tacos are a flavorful Mexican breakfast that combines seasoned fried potatoes, scrambled eggs, and spicy Mexican-style chorizo wrapped in a warm tortilla. This is an easy breakfast taco recipe that is spicy, hearty, and packed with protein.
This post has been refreshed in January 2026 with clearer steps and helpful tips.
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Recipe Highlights
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Serves: 4 – easy to scale up or down
- Made with Mexican chorizo, crispy potatoes, scrambled eggs, and warm tortillas.
- Easy to make, cook sausage and potatoes, then scramble eggs with peppers and onions, then build the tacos.
- Leftovers will keep well for up to 2 days in the fridge. Reheat ingredients and assemble for a quick breakfast.
Here is What You Will Need
Ingredient List
- Olive oil
- Eggs
- Milk or Water
- Mexican chorizo sausage (not Spanish chorizo sausage), breakfast, Italian sausage or soyrizo for a vegetarian version are all good substitutes.
- Bell peppers
- Onions
- Potatoes (Yukon gold or russet)
- Chipotle chili Powder
- Garlic Powder
- Tortillas – taco-sized corn toritllas for a classic taste or flour tortillas for better folding
- Cheddar cheese or pepper jack
- Your favorite taco toppings such as chopped avocado, chopped onions, salsa and guacamole.
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How To Make Mexican Chorizo Breakfast Tacos
- Prepare: Remove the casing from the chorizo links (if you are using links) and break up the sausage. Chop the potatoes, peppers, and onions, and shred the cheese.
- Cook the sausage: Heat oil in a large skillet over medium-high heat. Brown the raw chorizo, then remove it from the pan.
- Cook the potatoes: Add the potatoes to the skillet and toss for a minute. If they stick, add a splash of olive oil. Add the garlic and chili powder, cover and cook on medium-low heat until tender, then uncover and cook until the potatoes are browned and crispy.
- Cook the eggs and veggies: While the potatoes are cooking, whisk the eggs with the milk or water and a pinch of salt, set aside. In a clean skillet, cook the peppers and onions until soft. Add the eggs and stir gently until the scrambled egg are set.
- Assemble & Serve: Warm teh tortillas in a hot skillet or over a flame, fill them with sausage, eggs and potaotes and your favorite toppings and enjoy.
Tips
- Don’t wipe the pan out after cooking the chorizo sausage and let the potatoes soak up the flavor from the chorizo sausage to achieve crispy potatoes. If the potatoes begin to stick to the skillet, add a little bit of oil to the pan.
- Keep the chorizo sausage warm by placing it into an oven heated at 275 while you are dooking the potatoes and eggs.
Serving Suggestions
Serve these easy chorizo breakfast tacos wrapped in a warm corn tortilla or flour tortilla with your favorite taco toppings such as:
- Chopped green onions or red onions
- Avocados, guacamole, sour cream or Greek yogurt for a creamy touch.
- Garden salsa, spicy mango habanero salsa, pico de Gallo, or your favorite hot sauce
- Lime juice, chopped fresh cilantro, shredded lettuce, spinach, field greens, or arugula.
- These tacos are also a great addition to a breakfast charcuterie board.
Do you love tacos? Try these crockpot chicken tacos, quesabirria tacos or healthy beef tacos with hidden veggies!
Recipe Variations
- Bacon or breakfast sausage – Replace the chorizo sausage with 2 strips of cooked bacon or breakfast sausage.
- Vegetarian – Use soyrizo as a vegetarian alternative to the meat, or sauté half of a small zucchini or mushrooms and 1/2 cup of black beans with 1/2 teaspoon garlic powder and 1/4 to 1/2 teaspoon of chipotle chili powder in place of the meat. Leave out the cheese for a vegan version.
- Taco Bowl – Skip the tortilla (or serve it on the side) and serve your breakfast tacos in a bowl drizzled with salsa.
- Low Carb – Leave out the potatoes and tortillas, add some sautéed veggies, and serve the tacos in a bowl.
How to Store Leftovers
Leftover breakfast tacos are perfect for a quick grab-and-go breakfast. Store the fillings separately when possible in the refrigerator for 3 to 4 days. Then assemble the tacos and warm them in the microwave or oven.
How to Heat Tortillas
For the best texture, warm tortillas before serving.
- Skillet (best option): Heat in a dry pan for about 10 seconds per side.
- Microwave: Wrap in a damp paper towel and heat briefly.
- Oven: Wrap in foil and warm for 10 to 15 minutes.
Warm tortillas are softer, more flexible, and less likely to tear.
Breakfast Taco Recipe Frequently Asked Questions
Yes! Fry the egg however you like, and use 1 egg per taco. Add it on top just before serving so the yolk stays runny (if that’s your thing).
Mexican chorizo is fresh and uncooked, and it crumbles as it cooks, which makes it perfect for tacos. Spanish chorizo is cured and firm (more like salami) and it’s not a good swap for this recipe.
Don’t wipe out the pan after cooking the chorizo. If the potatoes start to stick, add a small splash of oil, then keep cooking until brown and crisp.
Yes, you can. Assemble the tacos once all ingredients are at room temperature, and wrap them tightly in foil. Reheat them in a warm oven wrapped in foil, or unwrap and reheat them in the microwave.
You Might Also Like these Tex-Mex Recipes
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Click on serving size to scale this recipe
Breakfast Tacos with Chorizo Sausage
Ingredients
- 1 1/2 tablespoons olive oil – divided
- 2 medium russet or yukon gold potatoes cut into 1/2 inch cubes
- 4 eggs
- 1/4 pound Mexican chorizo sausage
- 1 tablespoon milk or water
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced onion
- 1/4 cup bell pepper
- 4 taco sized tortillas
Instructions
- Prepare the Ingredients: cut the potatoes, chop the onions, peppers and shred the cheese
- Heat 1/2 tablespoon in a skillet and add the chorizo sausage. Cook over medium heat and break it into crumbles. Cook until the sausage is browned and cooked through.
- Drain the fat from the sausage and place it into a covered bowl to keep it warm.
- Add 1 tablespoon oil to the pan and add the potato chunks toss them with the chili powder. Reduce the heat to medium and cover – cook for 10 minutes (they should begin to soften at this point).
- Remove the cover and cook the potatoes until they are browned on the outside and soft on the inside – about 10 to 15 minutes longer, turn off the heat
- While the potatoes are cooking crack the eggs into a bowl, add milk and whisk them with a fork until they are blended.
- In a separate frying pan add 1/2 tablespoon oil and heat over medium heat. Add the peppers and onions and cook for a minute or two then add the eggs, and stir them gently while they cook.
- Once the eggs are cooked through, remove them from the heat
- Heat the tortillas by placing them in the oven or in a pan on top of the stove.
- Assemble the tacos by placing 1/4 of the meat into each tortilla, then potatoes, and eggs
- Top the tacos with cheese and your favorite taco toppings and serve.
Notes
- Bacon or Breakfast Sausage Tacos. Replace the chorizo sausage with 2 strips of cooked bacon or breakfast sausage.
- Vegetarian Breakfast Tacos. Saute a half of a small zucchini or mushrooms and ½ cup of black beans with ½ teaspoon garlic powder and ¼ to ½ teaspoon of chipotle chili powder in place of the meat. Leave out the cheese for a vegan version.
- Breakfst Taco Bowl. Skip the tortilla (or serve it on the side) and serve your breakfast tacos in a bowl drizzled with salsa.
- Low Carb Breakfast Tacos. Leave out the potatoes and tortillas, add some suateed veggies and and serve the tacos in a bowl.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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