Description
Hearty Tex-Mex breakfast tacos with crispy potatoes, smoky chorizo, and fluffy eggs.
Ingredients
Scale
- 8 small corn or flour tortillas
- 8 oz Mexican chorizo (or mild breakfast sausage)
- 2 medium potatoes (russet or Yukon Gold), diced ½-inch
- 6 large eggs
- ½ medium onion, finely diced
- 1 tbsp olive oil or butter
- Salt & black pepper, to taste
- Shredded cheddar or Monterey Jack
- Fresh cilantro (or parsley)
- Pico de gallo, salsa, or salsa verde
- Avocado or guacamole
- Hot sauce
Instructions
- Prep Potatoes: Dice and rinse potatoes; pat completely dry.
- Cook Potatoes: Heat oil or butter in a large skillet over medium heat. Add potatoes, season with salt & pepper, and cook 12–15 minutes, stirring occasionally, until golden and tender. Remove from pan.
- Cook Chorizo: In the same skillet, crumble and cook chorizo 5–7 minutes until browned.
- Add Onion: Stir in diced onion and cook 3–4 minutes until soft and translucent.
- Combine: Return potatoes to the pan and stir to combine.
- Scramble Eggs: Reduce heat to medium-low. Whisk eggs with a pinch of salt and pour over filling. Let set 30 seconds, then fold gently until just cooked—slightly soft and moist. Remove from heat.
- Warm Tortillas: Heat tortillas over a flame, in a dry skillet, or wrapped in a damp towel in the microwave. Keep warm in a clean towel.
- Assemble Tacos: Spoon filling into tortillas and add desired toppings. Serve immediately.
Notes
- Customize with your favorite toppings.
- Use different types of sausage for varied flavors.
- Great for meal prep and leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 200mg
Keywords: Breakfast Tacos, Egg Tacos, Chorizo Tacos, Tex-Mex Breakfast