Breakfast Tacos
Fluffy scrambled eggs, spicy chorizo, and crispy potatoes all wrapped in a warm tortilla. This Tex-Mex classic is a hearty and delicious way to start your day, ready in under 30 minutes.
For 8 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Cook Potatoes and Vegetables
- b.Heat vegetable oil in a large non-stick skillet over medium-high heat.
- c.Add the diced potatoes in a single layer and cook, stirring occasionally, for 8-10 minutes until golden brown and tender.
- d.Add the chopped onion and bell pepper. Sauté for another 3-4 minutes until softened.
- e.Remove the potato and vegetable mixture from the skillet and set aside on a plate.
- 2
Step 2
- a.Cook the Chorizo
- b.In the same skillet, add the chorizo. Cook over medium heat for 5-7 minutes, breaking it apart with a spoon, until it's fully cooked and browned.
- c.Carefully tilt the pan and use a spoon to remove any excess grease.
- d.Return the cooked potato mixture to the skillet with the chorizo and stir to combine.
- 3
Step 3
- a.Scramble the Eggs
- b.In a medium bowl, whisk together the eggs, milk, salt, and black pepper until light and frothy.
- c.Pour the egg mixture into the skillet over the chorizo and potatoes. Reduce heat to medium-low.
- d.Cook for 2-3 minutes, stirring gently with a spatula, until the eggs are softly set. Remove from heat immediately to prevent overcooking.
- 4
Step 4
- a.Warm the Tortillas
- b.While the eggs are cooking, warm the tortillas. You can heat them one by one in a dry skillet for 30 seconds per side, or wrap the stack in a damp paper towel and microwave for 30-45 seconds until warm and pliable.
- 5
Step 5
- a.Assemble and Serve
- b.Spoon a generous amount of the egg, chorizo, and potato filling into the center of each warm tortilla.
- c.Top with shredded cheese, a sprinkle of fresh cilantro, and a spoonful of your favorite salsa.
- d.Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy potatoes, soak the diced potatoes in cold water for 20 minutes to remove excess starch. Pat them completely dry before frying.
- 2Don't overcook the eggs. Remove them from the heat when they are slightly wet, as they will continue to cook from the residual heat of the skillet.
- 3Warming tortillas is crucial; it makes them pliable and enhances their flavor, preventing them from breaking when folded.
- 4For a creamier texture, add the shredded cheese directly into the skillet with the eggs during the last 30 seconds of cooking and stir until just melted.
- 5The filling is excellent for meal prep. Store it in an airtight container in the fridge for up to 3 days and assemble fresh tacos each morning.
Adapt it for your goals.
Vegetarian
Replace the Mexican chorizo with plant-based soyrizo and add 1 cup of canned black beans (rinsed and drained) along with the potatoes.
SpicierSpicier
Sauté 1-2 finely chopped jalapeños or serrano peppers along with the onion and bell pepper for an extra kick of heat.
HealthierHealthier
Use corn tortillas, turkey chorizo, and egg whites instead of whole eggs. You can also add a cup of fresh spinach to the eggs.
Cheese SwapCheese Swap
Instead of cheddar, try crumbled cotija cheese, queso fresco, or shredded pepper jack for a different flavor profile.
Why this is on our healthy list.
High in Protein
With a combination of eggs and chorizo, these tacos provide a substantial amount of protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied throughout the morning.
Sustained Energy Release
The carbohydrates from the potatoes and tortillas offer a steady source of energy, helping to fuel your body and brain for the day ahead without a rapid spike in blood sugar.
Rich in B Vitamins
Eggs are a fantastic source of B vitamins, particularly B12 and riboflavin, which are crucial for energy metabolism and maintaining healthy nerve cells.
Frequently asked questions
A single breakfast taco made with this recipe contains approximately 380-450 calories, depending on the specific type of chorizo, cheese, and tortilla used.
