Easy Breakfast Tacos Recipe – American, Mexican, Tex Mex Special
These quick Breakfast Tacos are filled with fluffy eggs, cheese, and your choice of favorite toppings! Whether you prefer chorizo or crispy bacon, it’s a speedy, tasty, and customizable breakfast that will delight the whole family.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Easy Breakfast Tacos Ingredients :
- 1 large russet potato, peeled and diced into 1/2″ pieces
- Kosher salt
- 1 tbsp. extra-virgin olive oil, plus more as needed
- 4 oz. fresh chorizo sausage, casing removed if necessary
- 1/4 small yellow onion, diced
- Freshly ground black pepper
- 2 tbsp. butter
- 3 large eggs, beaten
- 4 medium flour tortillas
- 1/2 c. shredded cheddar
- Hot sauce, for serving
- 2 green onions, thinly sliced, for serving
- Sliced avocado, for serving (optional)
- Pickled onions, for serving (optional)
How to Make Easy Breakfast Tacos:
Place diced potatoes in a large pot and cover with 1 inch of cold water. Season the water with 1 teaspoon of kosher salt and bring to a boil. Simmer until the potatoes are tender, about 3 to 5 minutes. Drain well.
Meanwhile, heat olive oil in a large skillet over medium heat. Add chorizo and diced onion, cooking until the chorizo is fully cooked and the onions are translucent, about 6 to 8 minutes, stirring occasionally.
Push the chorizo and onion to the edges of the skillet. If the skillet seems dry, add another tablespoon of oil. Add the drained potatoes to the center of the skillet, spreading them out in an even layer. Let them cook undisturbed until the undersides of the potatoes begin to brown and crisp, about 4 to 6 minutes. Stir the potatoes into the chorizo mixture and turn off the heat.
Prepare the eggs: In a medium nonstick skillet, melt butter over medium heat. Pour in the beaten eggs and allow them to partially set. Reduce the heat to medium-low and use a spatula or wooden spoon to gently drag the eggs, creating soft curds. Once the eggs are cooked to your preference, season with salt and pepper, and remove from heat.
Assemble the tacos: Lightly toast each tortilla over an open flame or in a large dry skillet, then transfer to serving plates. Divide the shredded cheddar evenly among the tortillas. Top each with a portion of the chorizo and potato mixture, followed by a portion of scrambled eggs. Serve with your choice of garnishes, including hot sauce.
