Easy Chorizo Breakfast Tacos Recipe

If you've got 15 minutes, you can whip up this Easy Chorizo Breakfast Tacos Recipe with avocado, scallion and cilantro!

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Tasty and Fast Breakfast Tacos

Looking for an easy, fast breakfast that's anything but boring?

Look no further than this Chorizo & Egg Breakfast Tacos recipe. Easy enough for a weekday breakfast, yet sophisticated enough to serve for a Sunday brunch, these tacos are on the table in just 15 minutes, and sure to wake up your tastebuds.

The chorizo is spicy and flavorful, and is perfectly complimented by the savory cheddar, creamy avocado, bite of scallion and herby freshness of cilantro. Add a little hot sauce and pile everything high on a charred corn tortilla and breakfast is served.

Ingredients

To make this easy breakfast tacos recipe, you will need:

• Olive oil, for cooking the Chorizo sausage.
• Mexican chorizo sausage. You can use it with or without casings. If your sausage comes with a casing, remove it.
• Some eggs, beaten.
• Grated cheddar cheese. I prefer to grate my own.
• Scallions, thinly sliced.
• Ripe avocado, cubed or sliced.
• 10 corn or flour tortillas, charred on the stove.
• Fresh cilantro leaves and hot sauce, for serving.

How to make this Chorizo Breakfast Tacos Recipe

Cooking the filling

• In a large frying pan or medium nonstick skillet, heat oil over medium heat, about 1-2 minutes.
  
  2. Add sausage, breaking/crumbling with a wooden spoon as you go, until evenly cooked and browned, about 4-5 minutes.
  
  3. Reduce heat to low and add whisked eggs. Scramble until just set, about 2 minutes.
  
  4. Sprinkle cheese evenly over eggs and cook over medium heat until melty and slightly browned, about 2 minutes.
  

To Char Tortillas

• Heat a gas stove burner on medium high and place corn tortilla directly on the burner. Watch carefully and flip with tongs once the tortilla begins to brown/bubble (this will be FAST). Once both sides are charred, remove to a serving platter and repeat with remaining tortillas.
  

Serving the tacos

Serve with cubed avocado, sliced scallion, cilantro leaves and your favorite hot sauce! I like to add a pinch of salt to my avocados before serving. This breakfast tacos recipe is very versatile, so feel free to customize it to your tastes!

Substitutions and Additions

• Try bacon or breakfast sausage instead of chorizo. If using bacon, remove bacon to a paper towel when crispy, and remove excess fat from the pan before preparing the eggs. Then simply fold in the crispy bacon!
• Make it a real fiesta and add some pico de gallo, black beans, sour cream, and pickled red onions to the mix! Any of your favorite toppings for tacos apply!
• Serve the tacos alongside some delicious breakfast potatoes or hash browns!
• Add some sauce: salsa verde, hot sauce and sriracha are all great additions!
• Toss in some diced red bell pepper or green pepper when cooking the chorizo for a little extra veg.

Storing and reheating

The egg and chorizo mixture can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave the eggs for about 30 seconds on high power, then add to your tortilla of choice.

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