If you are on the hunt for a vibrant, hearty, and totally satisfying morning meal that’s also fuss-free, this Easy Breakfast Tacos Recipe is your new best friend. Bursting with savory chorizo, fluffy scrambled eggs, melty cheese, and fresh avocado, these tacos bring the perfect combination of textures and flavors together with just the right amount of spice and creaminess. Whether you’re making a quick solo breakfast or feeding a crowd, these tacos are easy to customize and even easier to love, turning your breakfast routine into something extraordinary.
Ingredients You’ll Need
The beauty of this Easy Breakfast Tacos Recipe lies in how straightforward and accessible the ingredients are. Each one plays a special part: the chorizo adds bold flavor, the eggs keep things fluffy and rich, and the fresh toppings add brightness and balance. You don’t need anything fancy, just a few pantry staples and fresh produce to build amazing tacos that satisfy every craving.
- 8 small flour tortillas (6” diameter) or corn tortillas for gluten free: Choose your favorite for the perfect taco shell that holds all the fillings just right.
- 12 oz chorizo sausage (casings removed if present) or bacon: This adds a spicy, smoky depth that’s absolutely irresistible in the breakfast mix.
- 8 large eggs: The fluffy, protein-packed base of your tacos that makes them hearty and filling.
- ¼ cup milk (skim or whole milk): A splash of milk keeps your scrambled eggs extra creamy and soft.
- ¼ tsp fine sea salt: Enhances all the flavors without overwhelming.
- 2 Tbsp unsalted butter: Adds richness to cook your eggs and tortillas with a luscious finish.
- 1 cup shredded cheddar (or Mexican cheese blend): Melts perfectly into the eggs and chorizo mixture for cheesy goodness.
- 1 large avocado (diced): Creamy freshness that cools and balances the spices beautifully.
- 1 cup Roasted Tomato Salsa (Pico De Gallo, or diced fresh tomatoes): Brings a tangy, zesty pop that brightens every bite.
- Hot sauce (to taste): Optional but highly recommended for those who love a little kick.
- Cilantro (to garnish): Fresh herbaceous notes that elevate the tacos to next level.
How to Make Easy Breakfast Tacos Recipe
Step 1: Cook the Chorizo
Begin by heating a skillet over medium heat and cooking the chorizo until it’s fully browned and fragrant, breaking it into smaller pieces as it cooks. This step fills your kitchen with an inviting aroma and sets the spicy base flavor for your tacos.
Step 2: Whisk the Eggs
While the chorizo is cooking, whisk together the eggs, milk, and sea salt in a bowl. The milk keeps your scrambled eggs tender, so they’re soft and fluffy rather than dry or rubbery.
Step 3: Scramble the Eggs
Once the chorizo is cooked, reduce the heat to low and add butter to the skillet. Pour in the egg mixture and gently scramble with a spatula, mixing in the cooked chorizo until the eggs are just set and creamy.
Step 4: Warm the Tortillas
Warm your tortillas in a separate pan over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for 20 seconds. Warm tortillas make folding and eating the tacos easier and tastier.
Step 5: Assemble Your Breakfast Tacos
Fill each warm tortilla with the chorizo and egg mixture, then top with a generous sprinkle of shredded cheese. Add diced avocado and roasted tomato salsa for freshness, a dash of hot sauce if you like heat, and finish with a sprinkling of cilantro to brighten everything up.
How to Serve Easy Breakfast Tacos Recipe
Garnishes
Adding garnishes like fresh cilantro, avocado slices, or a squeeze of lime juice instantly amplifies the freshness and visual appeal of your breakfast tacos. Don’t skip these; they bring complexity and color that make every bite delightful.
Side Dishes
Pair your Easy Breakfast Tacos Recipe with sides such as black beans, refried beans, or a simple breakfast potato hash. These will round out the meal with extra heartiness and make it truly satisfying, especially on weekend mornings.
Creative Ways to Present
For a fun twist, serve these tacos on a vibrant platter with an array of salsas, cheeses, and garnishes so everyone can customize their own. You can also create taco “boats” using halved mini bell peppers if you want a gluten-free or lower-carb presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover chorizo and eggs in an airtight container in the refrigerator for up to 3 days. Keep the tortillas separate to prevent them from becoming soggy.
Freezing
You can freeze the cooked chorizo and scrambled eggs mixture in portioned containers for up to a month. Defrost overnight in the fridge before reheating to keep the texture intact.
Reheating
Reheat the egg and chorizo mixture gently in a pan over low heat or in the microwave to avoid drying them out. Warm your tortillas briefly before assembling to keep the soft, pliable texture that makes these tacos so enjoyable.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap out the chorizo or bacon for sautéed mushrooms, crumbled tofu, or a plant-based sausage alternative to keep all the great flavors without meat.
What’s the best cheese to use in breakfast tacos?
Cheddar is classic and melts well, but a Mexican cheese blend or even queso fresco can add authentic flavor and creaminess depending on your preference.
Are corn tortillas better than flour?
Both work beautifully. Corn tortillas bring a traditional, slightly chewy texture and are great for gluten-free diets, while flour tortillas are soft and flexible, ideal for folding.
Can I prepare this recipe ahead of time for a crowd?
You can definitely cook the filling the night before and reheat it before serving, then warm tortillas just prior to assembly for quick and easy hosting.
How spicy is this recipe?
The spiciness mainly comes from the chorizo and hot sauce, which you can adjust to your liking. Use mild chorizo or skip the hot sauce if you prefer milder flavors.
Final Thoughts
This Easy Breakfast Tacos Recipe is one of those meals that just feels like a warm hug on a plate. Simple ingredients come together quickly to create a breakfast that’s full of soul and flavor. I promise you, once you try these tacos, they’ll become your go-to for busy mornings, lazy weekends, or whenever you crave a satisfying, delicious start to your day. Give it a whirl—you’re going to love it!
Print
Easy Breakfast Tacos Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 tacos
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Easy Breakfast Tacos are a quick and delicious way to start your day, combining savory chorizo, fluffy scrambled eggs, melted cheese, and fresh toppings like avocado and salsa in warm tortillas. Perfect for a flavorful and satisfying breakfast or brunch that comes together in just 20 minutes.
Ingredients
Tortillas
- 8 small flour tortillas (6” diameter) or corn tortillas for gluten free
Filling
- 12 oz chorizo sausage (casings removed if present) or bacon
- 8 large eggs
- ¼ cup milk (skim or whole milk)
- ¼ tsp fine sea salt
- 2 Tbsp unsalted butter
- 1 cup shredded cheddar cheese or Mexican cheese blend
Toppings
- 1 large avocado, diced
- 1 cup roasted tomato salsa (Pico De Gallo or diced fresh tomatoes)
- Hot sauce, to taste
- Cilantro, to garnish
Instructions
- Cook the Chorizo: In a large skillet over medium heat, cook the chorizo sausage, breaking it up with a spoon, until fully browned and cooked through, about 5-7 minutes. Remove from skillet and set aside, draining excess fat if necessary.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk, and fine sea salt until well combined and slightly frothy to ensure fluffy scrambled eggs.
- Scramble the Eggs: In the same skillet, melt the unsalted butter over medium heat. Pour in the egg mixture and let it sit for a few seconds until it starts to set at the edges. Gently stir with a spatula, folding the eggs until they are softly cooked and slightly creamy, about 3-4 minutes. Remove from heat before fully firm to keep them moist.
- Warm the Tortillas: Warm the tortillas in a separate dry skillet or microwave until pliable and hot, about 30 seconds to 1 minute, to prevent cracking when folded.
- Assemble the Tacos: Divide the cooked chorizo evenly among the tortillas, followed by the scrambled eggs. Sprinkle shredded cheddar or Mexican cheese on top while the eggs are still warm to melt the cheese slightly. Add diced avocado and roasted tomato salsa. Drizzle with hot sauce to taste and garnish with fresh cilantro. Serve immediately.
Notes
- You can substitute bacon for chorizo if you prefer a milder flavor.
- Use corn tortillas to make this recipe gluten-free.
- Adjust the amount of hot sauce to your taste for extra spice.
- To make the tacos ahead, keep components separate and assemble just before serving to maintain freshness.
- Try adding other toppings such as diced onions, jalapeños, or sour cream for extra flavor.
