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!Â
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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 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.Â
- 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.Â
- 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.Â
- Chorizo: You can use store-bought or homemade chorizo. I personally like to use homemade since it’s less fatty and salty.Â
- 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.Â
Recipe Tips
- Make fluffy eggs. Whisk your eggs well to make your eggs light and fluffy.Â
- 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.Â
- Vegetarian tacos: Leave out the chorizo and add vegetables like sauteed peppers and onions, chopped spinach, or mushrooms.Â
- Huevos a la Mexicana: Sauté jalapeños, tomatoes, and onions to scramble with the egg for a traditional Mexican breakfast.Â
- Use your favorite protein: Swap the chorizo for bacon, canadian bacon, breakfast sausage, or diced ham.Â
- Make it creamy. Add a layer of refried beans to your tacos or top with avocado or guacamole for a creamy flavor.Â
Frequently Asked Questions
Are breakfast tacos just a Texas thing?
No! Breakfast tacos actually come from Mexico, not Texas.
Are breakfast tacos a thing in Mexico?
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.
What’s the difference between breakfast tacos and breakfast burritos?
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.Â
To reheat, place the chorizo, egg, and potato mixture in a medium skillet over medium-high heat and cook until warmed.Â
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
Breakfast tacos made with fluffy eggs, savory chorizo, and creamy potatoes. Simple to make and easily customizable!Â
InstructionsÂ
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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.
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Add the onions and cook for 5 minutes, until translucent.
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Add the chorizo to the skillet. Break up the chorizo using your spatula and cook for 7-8 minutes.
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Add eggs and let them sit for about 30 seconds. Then, gently stir them until the eggs are just cooked through. Remove from heat.
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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 Information
Serving: 1serving, Calories: 440kcal (22%), Carbohydrates: 45g (15%), Protein: 18g (36%), Fat: 21g (32%), Saturated Fat: 8g (40%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 263mg (88%), Sodium: 123mg (5%), Potassium: 519mg (15%), Fiber: 6g (24%), Sugar: 2g (2%), Vitamin A: 613IU (12%), Vitamin C: 24mg (29%), Calcium: 114mg (11%), Iron: 3mg (17%)
This post was originally published in August 2018 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.
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