Chorizo and Egg Tacos
These Chorizo and Egg Tacos are one of my favorite breakfast tacos to make. It is also my favorite way to use chorizo. This is a quick and simple recipe that can be made for breakfast, lunch or dinner. What's not to love about the combination of the spiced pork sausage, corn tortillas and eggs? This is definitely a must try recipe if you have never had chorizo tacos.
Because this recipe cooks so quickly, I make it quite often for quick breakfasts or lunches. The sausage is full of lovely spices, making this recipe come together even faster because there is no need to add any seasonings. Simple scrambled eggs, warm corn tortillas and whatever toppings you like, quick and easy. That's it!
Get Creative
Of course, this recipe is easy to customize and make your own.
You can use warm flour tortillas instead of the corn tortillas.
The toppings are where you can really customize your tacos, and everyone can add what they like to their own tacos.
Sautéed bell peppers, jalapeños or poblano peppers are great in this recipe. When the garden is in full swing, I tend to use whatever peppers I have coming in. I have used shishitos, nadapeños, and many other peppers in this recipe. If you like spicy peppers like serrano, those would also be great.
Pickled peppers would make a great topping.
Fresh salsa, like Pico de Gallo or other salsas are great on top of these tacos.
Try using other cheeses! Colby jack, quesadilla cheese, cotija and queso fresco are all great options.
Chorizo and eggs with potatoes make great breakfast burritos!
Full of flavor and absolutely delicious, these Chorizo and Egg Tacos are a great option for breakfast and lunch. Easily customizable and great for prepping ahead of time.
- 9 oz pork chorizo
- 4 Large eggs
- 6 soft corn tortillas
- As needed shredded cheddar cheese
- As needed cilantro (chopped)
- As needed onion (small diced)
- As needed tomato (small diced)
- As needed avocado (sliced thinly)
Begin by warming up your tortillas one by one in a non stick skillet over medium heat. Cook the tortillas for about 30 seconds to 1 minute on each side. You are warming them up enough to be pliable.
Once done, keep them covered with a damp kitchen towel or damp paper towel. This will help them stay soft and warm.
In a skillet over medium heat begin cooking the sausage. Cook until the sausage is browned lightly and cooked through. Strain on a paper towel.
Add the eggs to a bowl and mix together. Add the chorizo back to pan over medium heat, add the eggs and begin to scramble. You want to keep the eggs in rather large pieces.
Try not to overcook the eggs. You do not want them to be dry. When the eggs are almost done, turn the heat off and remove the pan from the heat. This will allow the eggs to continue cooking without overcooking the eggs.
- Now you can assemble your tacos and top them with your choice of toppings. Enjoy!
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