Breakfast Tacos
Easy Breakfast Tacos with the fluffiest eggs, chorizo, cheese, and your favorite toppings. You'll make this Breakfast Taco Recipe on repeat. The full recipe makes 8 breakfast tacos.
Ingredients
- 8 small flour tortillas, (6” diameter), or corn tortillas for gluten free
- 12 oz chorizo sausage, (casings removed if present) or bacon
- 8 large eggs
- ¼ cup milk, (skim or whole milk)
- ¼ tsp fine sea salt
- 2 Tbsp unsalted butter
Toppings:
- 1 cup shredded cheddar, or Mexican cheese blend
- 1 large avocado, diced
- 1 cup Roasted Tomato Salsa, Pico De Gallo, or diced fresh tomatoes
- hot sauce, to taste
- cilantro, to garnish
Instructions
Heat Tortillas:
- Preheat oven to 300˚F and prepare all of the toppings so they are ready for assembly when the eggs are warm and ready.
- Wrap flour tortillas in foil in 2 stacks of 4 and place in a preheated oven at 300˚F for 15 minutes or until heated through. Remove from the oven and keep tortillas in foil to keep warm until ready to assemble. If using corn tortillas, toast on a dry cast iron skillet.
Cook Chorizo or Bacon:
- Set a large skillet over medium/high heat and add chorizo. Break it up with a spatula and cook until browned and fully cooked through then transfer to a paper towel-lined plate to drain. If using bacon, cook bacon in the oven or make Air Fryer bacon until browned and crisp then drain on paper towels and chop.
How to Scramble Eggs:
- In a medium mixing bowl, add 8 eggs, ¼ cup milk and ¼ tsp salt, and beat together with a fork until eggs are well blended.
- Place a large non-stick skillet over medium/low heat. Melt in 2 Tbsp butter. Once eggs are frothy, add to the pan and let eggs sit for a moment until you see them starting to cook at the edges and bottom. Use a silicone spatula to pull the cooked eggs toward the middle and working around the skillet as you go.
- Towards the end, fold eggs onto themselves, but don’t over-stir. Remove from the heat when the eggs still look a little moist and to finish cooking on the residual heat from the skillet. They should be moist. Do not overcook. Cover to keep warm until ready to assemble.
To Assemble Breakfast Tacos:
- Fill each tortilla with eggs then shredded cheese to melt over the eggs. Add bacon or chorizo, avocado, pico or salsa, and hot sauce if using along with your favorite toppings. Garnish with cilantro.
Notes
Make-Ahead & Storage:
- Refrigerate: Store tortillas and fillings separately, or assemble (tortilla + eggs + meat + cheese). Cover and refrigerate up to 2 days.
- Freeze: Cool completely, then wrap each taco in plastic wrap and foil. Freeze up to 2 months. (Freeze without fresh toppings). Thaw overnight for best texture before reheating.
- Microwave: Wrap frozen or refrigerated tacos in a paper towel; heat until warmed through.
- Skillet: Warm thawed tacos over medium heat, covered, flipping once.
Nutrition Facts
Breakfast Tacos
Amount per Serving
Calories
668
% Daily Value*
Fat
41
g
63
%
Saturated Fat
18
g
113
%
Trans Fat
0.3
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
12
g
Cholesterol
454
mg
151
%
Sodium
1339
mg
58
%
Potassium
668
mg
19
%
Carbohydrates
40
g
13
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
35
g
70
%
Vitamin A
1616
IU
32
%
Vitamin C
22
mg
27
%
Calcium
323
mg
32
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
