All the flavors of the Southwest in one easy breakast dish! You’ll love how easy these breakfast tacos are to make!

Ah, tacos. It seems to me that nearly anything can be made into a taco now. Take a flour tortilla and stuff it with just about anything from seasoned ground beef and hot sauce to black beans.

But, scrambled eggs in a taco? You bet! Add some delicious chorizo sausage, and it’s a perfect breakfast. Or lunch. Or even dinner.

What exactly is chorizo?

Spanish chorizo is meat that is chopped, and formed into a more sausage link form. Most commonly it’s ground pork or pork sausage, and it’s usually fermented.

Mexican chorizo is meat that is ground, mixed with fat and some seasonings, and is usually found in a tube at the store. The red color usually comes from spicy red pepper that is mixed in with the other seasonings.

What type of chorizo do I use?

Chorizo can be found in pork, beef, or soy forms. Since we don’t eat pork, I used the beef chorizo. However, any of the chorizo you see at the store will work in this recipe.

Ingredients you need:

Potatoes
Avocado oil
Onion
Garlic
Beef chorizo
Eggs
Salt
Pepper
Tortillas

Making your breakfast tacos:

Wash, peel, and dice potatoes into 1 inch chunks.
In a large pan, heat the oil over medium heat. Add the potatoes and stir to coat with oil. Cover with a lid and allow to cook for 15 minutes.
Add in onions and garlic and cook with potatoes until done.
In a separate pan, heat the beef chorizo.
Crack eggs into a bowl, and stir with a whisk until fluffy. Add salt and pepper and stir. Pour into pan with chorizo and scramble together.
Serve potato and veggies topped with chorizo and egg in a warm tortilla.

What are some good toppings for these breakfast tacos?

The list is endless, to be honest. We like to top ours with a bit of chopped tomato, and some green salsa. However, try yours with:

Shredded cheddar cheese
Queso fundido (melted cheese)
Queso fresco (crumbled cheese)
Green onions
Sour cream

Can I make this gluten free?

The beef variety does not have gluten or wheat in it. If you need it to be gluten free, double check your package. Then, simply swap the flour tortillas for corn tortillas.

What to serve with these breakfast tacos:

Other Recipes You'll Enjoy

Name: Potato, Chorizo and Egg Breakfast Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 large potatoes; 3 Tablespoons avocado oil; 1 medium onion, diced; 3 cloves garlic, minced; 8 ounces beef chorizo; 12 eggs; 1 teaspoon salt; 1 teaspoon black pepper; 12 flour tortillas

Potato, Chorizo and Egg Breakfast Tacos

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

All the flavors of the Southwest in one easy breakast dish! You'll love how easy these breakfast tacos are to make!

Ingredients

2 large potatoes
3 Tablespoons avocado oil
1 medium onion, diced
3 cloves garlic, minced
8 ounces beef chorizo
12 eggs
1 teaspoon salt
1 teaspoon black pepper
12 flour tortillas

Instructions

Wash, peel, and dice potatoes into 1 inch chunks.
In a large pan, heat the oil over medium heat. Add the potatoes and stir to coat with oil. Cover with a lid and allow to cook for 15 minutes.
Add in onions and garlic and cook with potatoes until done.
In a separate pan, heat the beef chorizo.
Crack eggs into a bowl, and stir with a whisk until fluffy. Add salt and pepper and stir. Pour into pan with chorizo and scramble together.
Serve potato and veggies topped with chorizo and egg in a warm tortilla.