Breakfast Tacos with Mexican Chorizo

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Chorizo Breakfast Tacos are made with Mexican seasoned fried potatoes, scrambled eggs and spicy Mexican chorizo wrapped in a warm tortilla.
three breakfast tacos on a plate

Chorizo Breakfast Tacos combine 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 recipe was originally published in 2018, it has been updated for content and photos.

three breakfast tacos on a plate

Tacos taste great any time of the day! Try serving them with homemade salsa verde the next time you make them.

Why This Recipe Works

  • Breakfast tacos are very customizable!
  • Flavor! There is so much flavor goign on in these breakfast tacos.
  • It’s an easy make-ahead recipe.

Here is What You Will Need To Make Chorizo Breakfast Tacos

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Ingredients to make breakfast tacos with Mexican chorizo with diced onions, potatoes and peppers. Other ingredients of eggs, tortillas, chili and garlic powder on marble board.

Ingredient List

  • Olive oil
  • Eggs
  • Milk or Water
  • Mexican Chorizo
  • Bell peppers
  • Onions
  • Potatoes
  • Chipotle Chili Powder
  • Garlic Powder
  • Tortillas
  • Cheese such as pepper jack or cheddar
  • Your favorite taco toppings such as chopped avocados, chopped onions, salsa and guacamole.

Equipment/Tools

How To Make Mexican Chorizo Breakfast Tacos

Prepare the ingredients: Remove the casing from the chorizo links (if they are links) and break the sausage up. Chop the potatoes, peppers and onions, shred the cheese.

chorizo sausage cooking and browning in the pan

Step 1.

Heat the oil in a large skillet over medium-high heat and add the chorizo sausage. Break it up into crumbles and cook until it’s cooked through. Remove the sausage and set it aside.

Step 2.

Add the potatoes and toss for about a minute. If they stick, add a little olive oil. Reduce to medium heat, add the garlic powder and chili powder, cover and cook on medium-low heat until the potatoes begin to soften. Remove the cover and turn the heat and brown the potatoes. Remove them from the heat once they are crispy and brown.

Potatoes Cooking in a Skillet

Peppers and onions in a skillet cooking

Step 3.

While the potatoes are cooking, whisk the eggs and milk (or water) together and set them aside. Heat a clean skillet and add the peppers and onions; cook until soft.

Step 4.

Add the eggs to the pan with the peppers and onions and stir them gently as they cook.

scrambled eggs cooking in a skillet with peppers and onions

Scrambled eggs cooked in a skillet

Step 5.

Once the eggs are cooked, warm the tortillas in a separate hot skillet or over a flame. Assemble the tacos in the warm tortillas with the favorite toppings and enjoy!

Ingredient Notes & Substitutions

Chorizo sausage is a spicy and flavorful pork sausage that is heavily seasoned and varies in different cultures. The most commonly known chorizo sausages are Mexican and Spanish chorizo sausage.

Mexican chorizo sausage is made from ground pork that is flavored with Mexican spices and chili peppers. Mexican chorizo is not cooked, so it needs to be cooked before serving and is perfect for tacos which is what I use in this recipe.

Spanish chorizo sausage is a cured sausage made from coarsely chopped pork and flavored with paprika, herbs, and garlic. It can be spicy or sweet depending on what type of paprika is used. Since it is cured, it does not need to be cooked before serving.

Spanish chorizo sausage can be substituted for Mexican chorizo sausage in this recipe there is no need to cook it, you can chop it up and toss in the pan quickly to heat it up. You can also use hot Italian sausage in place of Mexican chorizo sausage.

Potatoes – Yukon gold or russet potatoes are the best type of potatoes to use in these breakfast tacos.

Chipotle chili powder adds a bit of smoky heat to the potatoes and can be substituted with regular chili powder.

Tortillas Taco-sized corn or flour tortillas work with this recipe or you can also use tortillas that are a combination of corn and flour.

Cheddar cheese can be replaced with an equal amount of any of your favorite cheese such as pepper jack cheese, cotija cheese, queso fresco.

potatoes sausage eggs salsa and tortillas on a cutting board

Make-Ahead Breakfast Tacos

This is a great recipe to make ahead of time to save time in the morning. If most of the ingredients are prepped ahead of time, all that you need to do in the morning is heat the potatoes and sausage in a skillet, make the scrambled eggs and warm the tortillas. Here’s how:

  • Brown the sausage, and cook the potatoes. Allow them both to cool off and store them in the refrigerator separately in an airtight container overnight.
  • Prepare the toppings and store them separately in the fridge except for avocados if you are using them. They should be cut just before serving to keep them nice and green.

Breakfast Taco 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, garden salsa, spicy mango habanero salsa, pico de Gallo, hot sauce, sour cream, Greek yogurt, 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!

breakfast tacos on a plate without the tortilla

Mexican Breakfast Tacos Variations

  • 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 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.
  • 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.
Finished chorizo sausage tacos on white plate with salsa, cheese, potatoes and eggs.

How to Store Leftover Breakfast Tacos

Leftover breakfast tacos are perfect for a quick grab-and-go breakfast! They can be stored assembled in the refrigerator tightly wrapped in foil or an airtight container for up to two days. Reheat them in the oven or microwave and enjoy!

Top Tips

  • Don’t wipe out the pan after cooking the sausage and let the potatoes soak up the flavor from the sausage. If the potatoes begin to stick to the skillet, add a little bit of oil to the pan.
  • Keep the sausage warm by placing it into an oven heated at 275 while you are cooking the potatoes and eggs.

Your Breakfast Taco Questions Answered

What is the best way to heat tortillas for tacos?

There are a few different ways to easily heat tortillas:

On a Gas Stove -Turn the burner to medium-low and use tongs to hold the tortilla directly over the flame or you can place it onto the burner. Once the bottom of the tortilla starts to brown in spots, flip the tortilla over and brown the other side.

Skillet – Heat a clean skillet over medium to high heat and place one tortilla at a time into the skillet. Heat them on one side for 10 seconds and flip it over and heat the other side.

Microwave – Place a few tortillas in a stack on a plate and cover them with a damp paper towel. Microwave 30 seconds at a time until they are heated through.

Oven – Wrap a stack of tortillas in aluminum foil and place them into an oven that’s been heated to 350 degrees for about 10 to 15 minutes until they are heated through.

Can you use a fried egg instead of scrambled eggs in breakfast tacos?

Yes! You can fry the egg the way you like it and use one egg per taco.

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three breakfast tacos on a plate

Chorizo Sausage & Potato Breakfast Tacos

Chorizo Breakfast Tacos are made with Mexican seasoned fried potatoes, scrambled eggs and spicy Mexican chorizo wrapped in a warm tortilla.
Prep Time: 15 minutes
Total Time: 15 minutes

Click on serving size to scale this recipe

Course: Breakfast
Cuisine: Tex-Mex
Keyword: breakfast recipe, breakfast tacos
Servings: 4
Calories: 584kcal
Author: Anne
Scale this Recipe 4

Ingredients

  • 2 medium russet or yukon gold potatoes cut into 1/2 inch cubes
  • 1 1/2 tablespoons olive oil – divided
  • 1 teaspoon chipotle chili powder
  • 1/4 pound of Mexican chorizo sausage
  • 4 eggs
  • 1/4 cup shredded cheddar cheese
  • 4 taco sized tortillas
  • 1 tablespoon milk or water

Instructions

  • Prepare the Ingredients:  cut the potatoes, chop the onions 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 your favorite taco toppings and serve.

Notes

Topping Suggestions: onions, avocados, guacamole, garden salsa, pico de Gallo, hot sauce, salsa, sour cream, Greek yogurt, shredded cheese, lime juice, chopped fresh cilantro, lettuce.
Variations
  • 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

Serving: 1 | Calories: 584kcal | Carbohydrates: 44g | Protein: 27g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Cholesterol: 243mg | Sodium: 1135mg | Fiber: 6g | Sugar: 3g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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