These chorizo breakfast tacos are so easy to make with chorizo sausage, our favorite store-bought hash brown potatoes, corn tortillas, and simple toppings like Cotija cheese, salsa, and fresh cilantro. A great breakfast to feed a crowd or to make camping or tailgating!
Chorizo is one of my all-time favorite meats. It’s easy to cook, very affordable, and the flavorful sausage makes any Latin-style dish instantly more delicious. I’ve even been known to request it on various menu items at our favorite local Mexican restaurant.
So, of course, I had to make some delicious chorizo tacos with scrambled eggs on a recent trip to Texas – the land of plentiful Mexican ingredients that we don’t typically have at our stores here in East Tennessee.
While in the Lone Star State, surrounded by Hispanic influence and all of the delicious flavors, we sampled some of the most incredible chorizo sausage. Not the kind that turns to mush as you cook it, but the authentic pork chorizo that crumbles to the perfect consistency and gets those nicely charred bits.
We actually made some homemade breakfast tacos with the chorizo sausage and scrambled eggs on the bank of the lake after a morning of duck hunting, and the first meal that I made after returning from our trip was another batch of the chorizo tacos.
These easy breakfast tacos with diced potatoes and scrambled eggs are so simple in their preparation, but complex and flavorful from the first bite. A great (and super simple) way to start your day!
Chorizo Breakfast Tacos Video
Ingredients for Chorizo Breakfast Tacos
- chorizo sausage – Use your favorite brand. We recently tried the “Guerra’s Brand” pork chorizo from Chorizo de San Manuel, and we loved it!
- refrigerated, packaged diced potatoes – We swear by the Simply Potatoes brand for griddle potatoes or hash browns. This store-bought variety is so convenient versus cubing and parboiling fresh potatoes. We used the variety with diced onions.
- corn tortillas – We made our own corn tortillas for this recipe, but feel free to substitute your favorite packaged tortillas. You can also use flour or low carb tortillas if you prefer.
- eggs – We served our tacos with scrambled eggs, but sunny side up would also be delicious!
- your favorite taco toppings – We served our breakfast tacos with a bit of Cotija cheese, chopped fresh cilantro, and salsa. Hot sauce, avocado slices, and pico de gallo would also be great for these chorizo tacos.
*MONEY SAVING TIP – Adding the diced potatoes is a great way to “stretch” the dish, allowing you to feed a crowd on a budget. However, if you’re a chorizo-fiend like me, then you can leave out the potatoes and just make your breakfast tacos with the chorizo and scrambled eggs.
How to Make Breakfast Tacos with Chorizo
These breakfast tacos are one of the easiest breakfast recipes you can make, thanks to the convenience of packaged ingredients and the large cooking surface of the outdoor griddle. Just follow these steps:
- Remove the chorizo from its casing, and add to a preheated griddle or skillet to begin browning. As it cooks, use a spatula or wooden spoon to break the sausage up. After a few minutes, add the diced potatoes and onions to the griddle to cook. *TIP – Move the chorizo over a bit and cook the potatoes in the residual sausage grease for extra flavor.
- When the chorizo is cooked through and the diced potatoes have a bit of color, mix the two together. Continue to cook until the potatoes are tender and done to your liking.
- Spread the chorizo and potato mixture out on the griddle or in the skillet. Then slowly pour the beaten eggs onto the cooking surface. Cook the eggs just until done, stirring frequently. Then transfer the chorizo, potatoes, and scrambled egg mixture to a serving bowl.
- Assemble the breakfast tacos. Add a few spoonfuls of the chorizo egg mixture to a corn tortilla. Top with crumbled Cotija cheese or queso fresco, chopped cilantro, and salsa.
Heating the Tortillas for Tacos
Heating your tortillas for tacos is equivalent to toasting your buns for cheeseburgers… it takes minimum effort but adds maximum benefit!
I highly suggest warming the corn tortillas before serving your tacos. To do so, simply heat the tortilla in a skillet over medium heat or on the griddle for about 15-20 seconds per side. You can also loosely wrap a few tortillas in a very damp paper towel and microwave for about 20 seconds.
This simple step takes under 60 seconds, and it will make your tortillas more pliable and your breakfast tacos SO much better!
Topping Ideas
Here are some of our favorite toppings for Mexican breakfast tacos:
- salsa – We’ve been using the Cholula brand salsa lately, and it adds a delicious smoky flavor! A jarred salsa verde would be great with these tacos also.
- Cotija cheese – Or other Mexican cheeses… we’re also fans of the “quesadilla cheese” because of it’s creaminess.
- cilantro – Adds a nice bit of freshness and a pop of color.
- hot sauce
- avocado slices
- pice de gallo
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Easy Chorizo Breakfast Tacos
Ingredients
- 12 oz chorizo
- 10 oz refrigerated package diced potatoes *We prefer the Simply Potatoes brand in the grocery store refrigerator – recommend half the bag.
- 8 eggs beaten
- 10 corn tortillas
- taco toppings like salsa, Cotija cheese, hot sauce, chopped cilantro, or avocado slices
Instructions
- Preheat griddle on medium heat to about 375-400℉. *You can also cook the chorizo, potatoes, and eggs in a skillet on the stovetop.
- Remove the chorizo from its casing, and add to the griddle or skillet to begin browning. As it cooks, use a spatula or wooden spoon to break the sausage up.
- After 3-4 minutes, add the diced potatoes and onions to the griddle (or skillet) to cook. *TIP – Move the chorizo over a bit and cook the potatoes in the residual sausage grease for extra flavor.
- When the chorizo is cooked through and the diced potatoes have a bit of color, mix the two together. Continue to cook until the potatoes are tender and done to your liking.
- Spread the chorizo and potato mixture out on the griddle or in the skillet so there is space for the eggs to touch the cooking surface in between. Slowly pour the beaten eggs onto the cooking surface in the empty areas. Cook the eggs just until done, stirring frequently. Then transfer the chorizo, potatoes, and scrambled egg mixture to a serving bowl.
- Warm the corn tortillas. To do so, simply heat the tortilla in a skillet over medium heat or on the griddle for about 15-20 seconds per side. You can also loosely wrap a few tortillas in a very damp paper towel and microwave for about 20 seconds.
- Assemble the breakfast tacos. Add a few spoonfuls of the chorizo egg mixture to a corn tortilla. Top with crumbled Cotija cheese or queso fresco, chopped cilantro, and salsa. Enjoy!
Video
Notes
- This breakfast tacos recipe is easy to customize to your liking. Try adding sautéed diced bell peppers and onions, substitute diced potatoes for shredded hash browns, etc. You can also serve the chorizo egg mixture in a bowl without the tortillas.
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