Breakfast Tacos with Chorizo and Eggs
As the chorizo hits the skillet, it releases a brick-red sheen and the kitchen starts to smell like breakfast. The onion softens right alongside it, picking up the seasoning as…
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As the chorizo hits the skillet, it releases a brick-red sheen and the kitchen starts to smell like breakfast. The onion softens right alongside it, picking up the seasoning as the sausage browns. These breakfast tacos with chorizo and eggs turn that simple skillet filling into a hearty breakfast without a separate pan for every part.
I cook the chorizo first, then use the same skillet for the eggs. That leaves a little of the chorizo’s savory fat behind to flavor them, while spooning off the excess keeps the filling from feeling greasy. The eggs cook gently over medium-low heat, so they stay soft rather than breaking into dry pieces.
Warm corn tortillas make the finishing touch: they’re easier to fold around the filling and stay cozy in a towel while you work. Add Monterey Jack, salsa, and cilantro, and you’ve got tender eggs tucked into warm tortillas with a little spice in every bite.
Kitchen Note
Stack the warm tortillas in a clean kitchen towel as you go. They stay pliable while you finish the batch, which makes filling and folding them much easier.
Save these breakfast tacos with chorizo and eggs for a savory start, with softly set eggs, warm corn tortillas, and a spoonful of salsa.
Why the Chorizo Fat Needs a Quick Edit Before the Eggs Go In
Mexican chorizo brings seasoning and fat to the pan as it cooks. Some packages leave behind more fat than others, and pouring all of it into the eggs can make the filling feel heavy. Draining every bit, though, takes away the flavorful coating that helps the eggs taste connected to the chorizo.
After the chorizo and onion are cooked, keep about a tablespoon of fat in the skillet and carefully spoon off the extra. That small amount is enough to carry some of the chorizo’s flavor into the eggs without leaving them swimming in oil. It also lets the eggs cook in the same pan, so you don’t lose the browned bits or need another skillet.
Keep the heat at medium-low once the eggs go in. High heat can make them seize before you’ve had a chance to stir the chorizo back through. Gentle cooking gives you a filling where the sausage is spread through soft curds instead of sitting in a separate greasy layer.
What the Chorizo, Corn Tortillas, and Toppings Bring to the Skillet
- Mexican chorizo — Choose fresh Mexican-style chorizo that can be broken into crumbles as it cooks. It supplies the seasoned, savory base for the filling, so a plain sausage won’t give the same result without additional seasoning.
- Onion — Finely chopping the onion helps it soften in the time the chorizo cooks. A small onion is enough to add a gentle sweetness without making the filling bulky.
- Eggs and milk — Large eggs make a tender, substantial filling, while a little milk loosens the whisked eggs. Use fresh eggs; there’s no need for a specialty dairy product here.
- Corn tortillas — Six-inch corn tortillas have the right size for individual tacos and bring their own corn flavor. Fresh, flexible tortillas are easiest to handle; cold or dry ones are more likely to split when folded.
- Monterey Jack — Its mild flavor melts into the warm filling without covering up the chorizo. A bag of pre-shredded cheese is convenient, while freshly shredded cheese tends to melt more evenly.
- Salsa and cilantro — Salsa adds tang and moisture, and chopped cilantro gives the finished tacos a fresh note. Choose a salsa whose heat level you enjoy; the chorizo is already doing most of the seasoning work.
Four Stages for Tender Eggs and Tacos That Hold Together
Brown the Chorizo and Soften the Onion
Set a 12-inch skillet over medium heat, then add the chorizo and finely chopped onion. Cook for 8–10 minutes, breaking up the chorizo as it browns, until the onion is soft and the chorizo reaches 160°F. If large pieces stay intact, break them apart so the filling is evenly crumbled. Transfer the mixture to a bowl, leaving about 1 tablespoon of fat in the skillet and carefully spooning off any excess.
Cook the Eggs Gently in the Same Skillet
Whisk the eggs with the milk, kosher salt, and black pepper in a bowl, then pour them into the skillet over medium-low heat. Stir gently for 3–5 minutes as the eggs begin to set. Take a moment to check the center as well as the edges; the eggs should be softly set and reach 160°F. Stir the chorizo mixture back into the eggs once they’re cooked.
Warm the Tortillas in Batches
Use the skillet to warm the corn tortillas, working in batches so each one has contact with the pan. Give each tortilla about 20–30 seconds per side; they should feel warm and flexible, not stiff. Stack them in a clean kitchen towel as you finish each batch. If a tortilla has cooled before you fill it, warm it again briefly in the skillet.
Fill and Finish Each Taco
Divide the egg and chorizo mixture among the warm tortillas. Sprinkle on the Monterey Jack, then top with salsa and chopped cilantro. The cheese goes on while the filling is hot, so it starts to soften before the salsa and herbs go on top. Serve the tacos while the tortillas are warm and the eggs are still tender.
Easy Swaps for a Different Kind of Breakfast Taco
Use flour tortillas for a softer wrap
Replace the corn tortillas with the same number of six-inch flour tortillas. They’re more flexible and have a milder flavor, so the chorizo comes through clearly while the taco is less likely to crack as you fold it.
Swap Monterey Jack for mild cheddar
Use the same amount of mild cheddar in place of the Monterey Jack. It gives the tacos a sharper, more familiar cheese flavor, though it will compete with the chorizo a little more.
Make the tacos dairy-free
Use water in place of the milk, leave off the Monterey Jack, and choose Mexican chorizo made without dairy. The eggs will be a little less rich, but the seasoned sausage and salsa still give the filling plenty of character.
Storage and Reheating
- Refrigerator: Store the cooked filling in an airtight container for 3–4 days. Keep tortillas and toppings separate; the filling may firm up as it chills.
- Freezer: Freeze the cooked filling in an airtight container for up to 2 months. Thaw it in the refrigerator before reheating; assembled tacos with salsa and cilantro don’t freeze as well.
- Reheating: Warm only the amount you need in a skillet over low heat or in the microwave, stirring as needed, until it reaches 165°F. Avoid reheating the eggs for longer than necessary, or they’ll turn firm and rubbery.
Questions That Come Up When Making Chorizo and Egg Tacos
Breakfast Tacos with Chorizo and Eggs
Ingredients
Equipment
Method
- Heat a 12-inch skillet over medium heat, add the chorizo and onion, and cook for 8–10 minutes, breaking up the chorizo, until the onion is soft and the chorizo is browned and reaches 160°F.
- Transfer the mixture to a bowl, leaving about 1 tablespoon of fat in the skillet.
- Carefully spoon off any excess fat.
- Whisk the eggs, milk, salt, and pepper in a bowl, then pour them into the skillet over medium-low heat.
- Cook for 3–5 minutes, stirring gently, until the eggs are softly set and reach 160°F.
- Stir the chorizo mixture back in.
- Warm the tortillas in the skillet, in batches, for about 20–30 seconds per side.
- Stack the tortillas in a clean kitchen towel to keep warm.
- Divide the egg mixture among the tortillas.
- Top with the cheese, salsa, and cilantro.
