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Start off your day with delicious and satisfying breakfast tacos. Made with fluffy eggs, savory chorizo, and creamy potatoes, these breakfast tacos are filling and packed with flavor. Simple to make and easily customizable!
Tacos for breakfast? Sign me up! Mornings are usually pretty hectic for me trying to get myself and my toddler out the door, so I’m always on the hunt for a quick but filling breakfast. These breakfast tacos are ready in about 30 minutes and are perfect for the whole family. Here’s why I love this recipe:
- Budget-friendly: These breakfast tacos use super simple and inexpensive ingredients like potatoes, eggs, chorizo (I like using my homemade chorizo recipe), and corn tortillas.
- It’s flexible: You can easily adjust this recipe to meet your needs. Feel free to use your favorite protein, add veggies, or use the filling for breakfast burritos if you’re on the go.
Ingredients in Breakfast Tacos
- Eggs: You can use your favorite type of eggs. A tip I’ve learned is to whisk them well to incorporate air into the eggs to help make them fluffy.
- Yukon gold potatoes: These potatoes are luscious and creamy and have a slightly sweet taste. You can also use russet or red potatoes if that’s what you have on hand.
- White onion: Chopped onions are a must and add great flavor. You can easily swap it out for yellow or even red onion.
- Chorizo: You can use store-bought or homemade chorizo. I personally like to use homemade since it’s less fatty and salty.
- Tortillas: I love using corn tortillas for tacos, but feel free to use flour. If you want to go all out, try making my corn tortillas recipe or my flour tortillas recipe!
- Toppings: These help bring these simple tacos to the next level. I love to top mine with queso fresco, cilantro, and hot sauce.
How to Make Breakfast Tacos
Cook the potatoes in a large skillet with olive oil over medium-high heat for about 15 minutes, stirring occasionally. The potatoes should be crispy on the outside and soft on the inside, then add the chopped onions and cook until soft and translucent, about 5 minutes.
Add the chorizo into the skillet and cook for about 7-8 minutes, breaking it apart with a wooden spoon. Pour in the eggs and let them sit for about 30 seconds before you mix them with the rest of the ingredients. Gently scramble until the eggs are just set.
Assemble and serve your tacos in warmed corn tortillas by filling them with the chorizo, egg, and potato mixture. Top with cilantro, queso fresco, and hot sauce.
Recipe Tips
- Make fluffy eggs. Whisk your eggs well to make your eggs light and fluffy.
- Save some time. Dice your potatoes into small, evenly-sized cubes so they cook faster.
- Warm your tortillas. Always warm your tortillas before assembling your tacos. You can heat them on a griddle or comal, directly over a gas flame, or even in the microwave wrapped in a damp towel. I like keeping my tortillas in a tortilla warmer.
Variations
There are endless combinations of flavors to customize your breakfast tacos and make them exactly what you want. Here are some suggestions for a delicious breakfast:
- Tex-Mex tacos: Add chopped bell peppers and top with pico de gallo for a Tex-Mex twist.
- Vegetarian tacos: Leave out the chorizo and add vegetables like sauteed peppers and onions, chopped spinach, or mushrooms.
- Huevos a la Mexicana: Sauté jalapeños, tomatoes, and onions to scramble with the egg for a traditional Mexican breakfast.
- Use your favorite protein: Swap the chorizo for bacon, canadian bacon, breakfast sausage, or diced ham.
- Make it creamy. Add a layer of refried beans to your tacos or top with avocado or guacamole for a creamy flavor.
Frequently Asked Questions
No! Breakfast tacos actually come from Mexico, not Texas.
Yes! Breakfast tacos are a thing in Mexico. The fillings vary and can contain anything from beans, cheese, potatoes, salsas, vegetables like nopales, peppers, onions, and even meats like carne asada, chile verde, or Mexican picadillo. The commonality is that they all usually contain eggs.
The key difference is the size and type of tortilla. Breakfast tacos are made with small corn or flour tortillas and the filling is not fully enclosed. Breakfast burritos are made with large flour tortillas that are filled and rolled tightly around all ingredients to keep the filling completely enclosed.
Storing and Reheating
To store, store the chorizo, egg, and potato mixture separately from the corn tortillas and toppings in an airtight container. You can store them in the fridge for up to 4 days, or freeze for up to 3 months.
To reheat, place the chorizo, egg, and potato mixture in a medium skillet over medium-high heat and cook until warmed.
More Breakfast Recipes
If you tried this Breakfast Tacos Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Breakfast Tacos
Ingredients
- 2 tablespoons olive oil
- 2 Yukon gold potatoes, diced into small cubes (about 2 cups)
- ½ white onion, diced
- 9-12 ounces pork chorizo, homemade or store-bought
- 6 large eggs, beaten
- Warm corn tortillas, for serving
- Hot sauce or salsa, for topping
- Queso fresco, for topping
- Chopped cilantro, for topping
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the potatoes and cook for 15 minutes, stirring occasionally, until the potatoes are cooked through and slightly crispy on the outside. If the potatoes start to brown too quickly, reduce the heat to medium to prevent them from burning.
- Add the onions and cook for 5 minutes, until translucent.
- Add the chorizo to the skillet. Break up the chorizo using your spatula and cook for 7-8 minutes.
- Add eggs and let them sit for about 30 seconds. Then, gently stir them until the eggs are just cooked through. Remove from heat.
- Assemble your tacos by filling warm corn tortillas with the chorizo, potato, and egg mixture and top with hot sauce, queso fresco, and cilantro.
Notes
- Make fluffy eggs. Whisk your eggs well to make your eggs light and fluffy.
- Save some time. Dice your potatoes into small, evenly-sized cubes so they cook faster.
- Warm your tortillas. Always warm your tortillas before assembling your tacos. You can heat them on a griddle or comal, directly over a gas flame, or even in the microwave wrapped in a damp towel. I like keeping my tortillas in a tortilla warmer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in August 2018 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.
Isabel- Another OUTSTANDING RECIPE THAT HAS MADE OUR LIFE SO MUCH EASIER! I TRIPLED THE RECIPE ON PURPOSE- JUST TO USE “YOUR FREEZING TIP” I ACTUALLY KEEP, THE 1 WEEK’S WORTH IN THE FRIDGE – ALL THE TIME – DIFFERENT VARIETIES, A CHORIZO, A BREAKFAST SAUSAGE, AND A ALL VEGGIES KIND- ITS AN INCREDIBLE ” EASY TO PUT TOGETHER QUICKLY, ON THE GO, STAYS WITH YOU ( KEEPS YOU FULL INTO LUNCH) – JUST 1 OF OF YOUR MANY MANY GREAT GREAT RECIPES WE USE ALL THE TIME! THANKS AGAIN! I NEED A LITTLE HELP GETTING THE NEW SEPTEMBER 2024 COOKING CHALLENGE PLEASE- I LOVE THOSE – AND IVE TRIED EVERYWAY POSSIBLE TO GET IT. HELP PLEASE
Just made these. These were good but it needs something like a spicy crema to top it off with.
Hi Gloria! There are actually recipes for mexican crema, avocado crema, and cilantro lime crema on the site if you wanted to check those out! Any of those sound great with breakfast tacos.
Can these be frozen for a make ahead breakfast? Also do you have any tortillas you recommend?
You can freeze the taco filling and store it in airtight containers for later. For corn tortillas, Isabel recommends most store-bought corn tortillas in the grocery store except for the ones that are marked as “thin” or “extra thin.” For flour tortillas, Isabel recommends the kind that are found in the refrigerated section that “uncooked” and need to be heated on a skillet. Those have the best flavor.