Breakfast tacos are a way of life. And chorizo is the best thing that can happen to your morning eggs. It’s spicy, savory, and stains everything orange in the best way.
Ten minutes from start to tortilla. No fancy moves. Just chorizo, eggs, and a stack of warm tortillas. Breakfast wins again.
Serves 2-3 (makes 6-8 tacos).
Step-by-Step Instructions
Cook the Chorizo
Heat a skillet over medium-high heat. Add chorizo.
Cook for 5-6 minutes, breaking it apart with a spatula, until browned and cooked through.
Remove chorizo from skillet, leaving a little grease behind.
Scramble the Eggs
In a bowl, whisk eggs, milk (if using), and salt.
Pour eggs into the same skillet (with chorizo grease).
Scramble over medium heat until just set—soft and fluffy, not dry.
Combine
Return chorizo to the skillet. Stir into the eggs.
Warm the Tortillas
Heat tortillas in a dry skillet, microwave (30 seconds between damp paper towels), or directly over a gas flame.
Assemble the Tacos
Spoon chorizo-egg mixture onto each tortilla.
Pile on toppings: onion, cilantro, cheese, salsa, avocado, hot sauce—whatever you love.
Fold, bite, and thank yourself.
Summary
Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes
Yield: 6-8 tacos (2-3 servings)
Difficulty: Easy
Storage Notes
Fridge: Store chorizo-egg mixture in an airtight container for up to 4 days. Reheat in a skillet or microwave.
Freezing: Freeze the chorizo-egg mixture for up to 2 months. Thaw overnight in the fridge.
Meal Prep Move: Cook the chorizo-egg mix ahead. Keep tortillas and toppings separate. Assemble fresh in 2 minutes flat.
- Don’t drain all the chorizo grease. That orange oil is pure flavor. Your eggs will thank you.
