This Breakfast Tacos recipe is “off the chain!” according to readers, and “So good and so easy to make.” They are elevated by the BEST fluffy, cheesy fiesta eggs worthy of their own post and turkey chorizo hash packed with all the flavor without all the grease. With tips, tricks (like how to prep ahead), and endless customization options—these tacos will become a favorite satisfying breakfast, lunch, or dinner!
What makes this the Best Breakfast Taco Recipe
Breakfast Tacos are a staple here in San Diego, so I’ve scoured the best ones around to bring you this tried-and-true recipe you can make in your slippers!
Breakfast Taco Ingredients
There are no right or wrong ingredients for Breakfast Tacos but here are my favorites. Let’s take a closer look (measurements in the printable recipe card at the bottom of the post):
TORTILLAS
•Flour tortillas: I personally prefer flour tortillas because they are milder in flavor and let the chorizo hash shine. You’ll want a thick and soft brand, such as Guerro Tortillas, which is probably the easiest brand to find at your local grocery store.
•Corn tortillas. Corn tortillas aren’t as common as Breakfast Tacos, but they can be used. Use a high-quality corn tortilla that won’t break, crumble, or tear when piled with your fillings. I love La Tortilla Factory Corn Tortillas.
•La Tortilla Factory Tortillas: These are thicker, homemade tortillas that never break or tear even when charred and piled with toppings. I find mine at Sprouts, or you can pick them up on Amazon here. They are more expensive BUT less than dining out! Please be aware that this brand of corn tortillas is not gluten-free as it does contain corn AND wheat.
CHORIZO HASH
•MEXICAN Turkey Chorizo.Chorizo is a spicy sausage popular in Mexican cooking and traditionally made with pork. I have shied away from it in the past because it is unappetizingly greasy—but not turkey chorizo! You get all the flavor without all the grease!
•What to Look For: Select Mexican chorizo and not Spanish chorizo. Spanish chorizo is dried, cured sausage, whereas Mexican chorizo is sold uncooked, loose, or in casing, sometimes under the name “chorizo seasonings turkey sausage.”
•Potatoes: Russet potatoes are the best for skillet potatoes because they emerge soft on the inside and develop the crispiest crusts even when combined with other ingredients.
•Bell pepper: Use any color on hand, but I prefer green for its earthiness.
•Onion: One yellow onion will do the trick.
•Garlic:Three garlic cloves or ¾ teaspoon garlic powder.
Can I use pork chorizo?
I highly suggest TURKEY chorizo because pork/beef chorizo is ridiculously greasy. If you end up using pork chorizo, you’ll want to drain/pat off excess grease very well.
Can I use breakfast sausage or beef?
Chorizo comes pre-seasoned with Mexican seasonings, so we don’t have to add anything. If you use breakfast sausage, lean ground beef, or turkey, you will want to season it with homemade or store-bought taco seasoning:
•1 tablespoon chili powder
•1 teaspoon ground cumin
•1/2 tsp EACH smoked paprika, onion powder, garlic powder, dried oregano, salt
•1/4-1/2 teaspoon cayenne pepper
•Additional salt and pepper to taste
CAN I USE OTHER PROTEIN?
Yes! You can make this Breakfast Tacos recipe with any of your favorite Mexican proteins but I find it feels more “breakfast-ish” with beef or pork as opposed to chicken. They would be delicious with:
•Carne asada: juicy, marinated and spice-rubbed steak
•Carnitas: slow cooker pulled pork with glorious caramelized crispy ends
•Chipotle Sweet Pulled Pork: juicy, saucy, sweet, and spicy pulled pork
•Beef Barbacoa: slow cooker tangy, smoky, rich, spicy, juicy beef
•Slow Cooker Mexican Chicken: is an all-time reader favorite for classic, flavorful Mexican Chicken
CHEESY SCRAMBLED EGGS
•Eggs: You will need 8 large eggs whisked with ¼ cup milk. The milk makes the eggs extra fluffy. You can also substitute the milk with half heavy cream if you have it on hand for even fluffier eggs.
•Sharp cheddar: I prefer the stronger taste of cheddar to compliment the spicy chorizo but you may also use Monterrey. Use freshly shredded cheese for the best melting ability.
•Mild chopped green chiles: Use half a can of mild chopped green chiles or you can use the whole can if you want tangier eggs.
BREAKFAST TACO RECIPE VARIATIONS
While I favor this recipe, Breakfast Tacos come in all varieties. Almost all recipes contain scrambled eggs and then either meat (chorizo, bacon, sausage), and potatoes (roasted potatoes, hash browns, tater tots, or French Fries). Here is how you can mix and match the different elements to create YOUR best Breakfast Tacos!
CHOOSE YOUR POTATOES
BREAKFAST TACOS WITH FRENCH FRIES
- 2 medium russet potatoes (about 1 pound)
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chipotle chili pepper
- Preheat oven to 400 degrees F; line a baking sheet with foil and lightly spray with cooking spray.
- Cut the potatoes into thin fries no wider than ¼ inch.
- Add all of the ingredients except the French fries to a large bowl and whisk to combine. Add French fries and toss until evenly coated.
- Spread potatoes evenly over prepared baking sheet and bake for 20 minutes then toss, and stir and rearrange fries in a single layer and bake for an additional 10 minutes. If you like crispier fries, then broil until golden and crispy.
BREAKFAST TACOS WITH ROASTED POTATOES
- Cube 2 pounds red potatoes into bite size pieces.
- Add potatoes to foil lined-baking sheet. Toss with 2 tablespoons olive oil (instead of 1 T for Fries) and remaining French Fry seasonings (listed above).
- Spread potatoes in an even layer and bake at 400F for 25-35 minutes, or until fork tender and golden in some places, stirring half way through. (If you like your potatoes crispy, bake for longer).
BREAKFAST TACOS WITH HASH BROWNS
- Cook 3 cups frozen hash browns according to package directions, sprinkling with before cooking.
BREAKFAST TACOS WITH TATER TOTS
- Toss a 20 oz. bag frozen tater tots with “French Fry seasonings” before cooking.
- Cook according to package directions.
- You can use less tater tots in the Breakfast Tacos if you wish.
CHOOSE YOUR PROTEIN
BREAKFAST TACOS WITH BACON
- Make bacon in 2 batches. Lay bacon strips on a COLD cast iron skillet – it is okay if the bacon is touching – it will shrink as it cooks. Cook bacon low and slow.
- When the bacon starts to curl, loosen it with tongs and flip. Continue to flip periodically so it browns evenly.
- Cook bacon until crispy, keeping in mind it will cook a little off heat.
- Using tongs, transfer bacon to a paper towel lined plate. Repeat with second batch of bacon.
BREAKFAST TACOS WITH SAUSAGE
- Heat a large skillet over medium high heat
- Add 1-pound breakfast sausage to the pan.
- Season with homemade or store-bought taco seasoning.
- Cook and crumble until its cooked through and no pink remains.
- Drain grease very well.
BREAKFAST TACOS WITH LEFTOVERS
Reheat any of your favorite Mexican proteins such as carne asada, carnitas, chipotle pork, beef barbacoa, etc.
ADDITIONAL ADD-INS
HOW TO MAKE BREAKFAST TACOS
Let’s take a closer look at how to make this breakfast taco recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- Cook potatoes. Cook the potatoes, onions, and bell peppers for 5 minutes in a large skillet. This gives them a nice head start so they’ll be tender by the time the chorizo is done. If you want to chop your potatoes larger, then start with the potatoes, then add the onions and peppers.
- Cook chorizo. Add chorizo and cook an additional 4-5 minutes or until chorizo is cooked though and potatoes are tender. Add garlic and sauté 30 more seconds. Transfer to a plate with a slotted spoon, leaving drippings behind.
- Cook eggs. Whisk the “egg ingredients” together in a medium bowl EXCEPT CHEESE. To the now empty skillet (don’t wipe out), heat over medium-low heat. Add egg mixture and cook, while scrambling. When eggs are almost set, stir in the cheese, and cook until set – don’t overcook!
- Assemble! Spread some sour cream or Greek yogurt down the center of the tortillas then topping with eggs, chorizo hash, and desired toppings such as salsa, pico de gallo/or chopped tomatoes, avocados/guacamole, radishes, cilantro, hot sauce (a must for me!), etc. Season with salt and pepper to taste.
HOW TO WARM OR CHAR TORTILLAS
Breakfast Tacos, or any tacos, are far superior when cocooned in warmed tortillas. Lower-quality corn tortillas are also likely to break if not warmed.
You can quickly warm your tortillas for this recipe in seconds or minutes using the following methods. I am partial to the open flame method, which is how I achieve the satisfying char on my tortillas.
•Open Flame (gas stove or grill): Add the tortillas directly to the burner of your gas stove, then flip with tongs once they are charred on one side. You can also accomplish this on the grill. You still want the tortillas soft and pliable.
•Skillet: Heat a skillet (or griddle if you have one) to medium-high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds until warm and soft. You are not looking for char marks with this method.
•Microwave: Working with about five tortillas at a time, stack tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10-second intervals if needed until warmed through.
•Oven: create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks simultaneously).
HOW TO KEEP TORTILLAS WARM
Keep the tortillas warm and pliable by stacking them on a plate and covering them with a slightly dampened paper towel or kitchen towel.
Prep ahead Breakfast Tacos
You can prep the Breakfast Tacos beforehand so they’re just an easy scramble away.
1. Cook Filling: Cook the chorizo hash and let the filling cool to room temperature before storing it in an airtight container in the refrigerator.
2. Eggs: Whisk the egg ingredients together in a bowl, cover, and refrigerate. Whisk again before cooking in a greased nonstick skillet.
3. Toppings: Chop all your toppings, make your salsa, etc., and store them in separate airtight containers in the refrigerator. The guacamole and avocado crema (if using) will keep for up to a day without changing color very much—just make sure to press a piece of plastic wrap directly against the surface of the guac/crema to prevent oxidation.
3. Make! When you’re ready to make the Breakfast Tacos, simply reheat the filling while you scramble the eggs.
Best Breakfast Tacos toppings
These Breakfast Tacos are fabulous but what really elevates them are the TOPPINGS! You can load your tacos with as little or as many toppings as you like. I personally love fresh tomatoes, cilantro, sour cream (a must for me!), and hot sauce. The crowning flavors and textures are intoxicating!
TOPPING IDEAS:
TIPS FOR THE BEST BREAKFAST TACO
MAKE AHEAD BREAKFAST TACOS
If you want to make Breakfast Tacos ahead of time for an easy grab-and-go breakfast, it is best to turn them into burritos so the contents stay snugly together and don’t dry out.
1. Cool Filling: Let the chorizo hash and eggs cool; otherwise, you will end up with soggy tortillas.
2. Assemble: Spread some shredded cheese down the center of each tortilla (not in the original recipe), followed by the chorizo hash, sour cream, and eggs.
3. Roll: Roll each tortilla up burrito style by folding the sides over the filling, then tightly rolling from the bottom up.
4. Toast: You can either toast the Breakfast Taco “Burritos” now if you are going to eat them on the go and won’t have time to toast later OR toast later for crispier tortillas.
5. Store: Wrap individual burrito “tacos” up tightly in foil and store in the refrigerator for up to 5 days.
6. Eat: Remove the burritos from the foil and place them on a microwave-safe plate. Microwave on high for 1 to 2 minutes, until warmed through, or heat in an oven at 350°F for 8 to 12 minutes. Toast in a skillet per recipe instructions for extra crunch.
7. To toast: Heat a skillet over medium-high heat. Place burritos seam-side down in the hot skillet and cook until golden brown on each side.
Can I freeze BREAKFAST TACOS?
To freeze Breakfast Tacos, assemble them per taco “burrito” instructions above.
1. Freeze. Place “taco” burritos in a single layer on a baking sheet to freeze faster and prevent them from getting squished. Freeze for 1-2 hours.
2. Store. Add them to a large freezer-size bag, remove excess air and seal.
•Option 1: Defrost in microwave. Remove frozen “taco” burritos from foil and place them on a microwave-safe plate. Microwave on high for 4 to 6 minutes, flipping halfway, until warmed through. You can choose to toast afterward if desired.
•Option 2: Defrost in oven. Heat in the oven at 400°F for 25 to 35 minutes or until warmed through. Toast in a skillet per recipe instructions for extra crunch.
HOW TO FREEZE JUST THE FILLING
The taco filling freezes well for easy meal prep. Simply prepare the filling, let it cool, and store it in a freezer bag for up to 3 months. To reheat, thaw overnight in the fridge, then warm in a skillet over medium heat, adding water or salsa if needed for moisture.
How to store Breakfast Tacos
What to Do with Leftover Breakfast Taco Filling?
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Ingredients
Turkey Chorizo Hash
- 1 tablespoon olive oil
- 1 large Russet potato (1 pound) peeled, diced into 1/4-inch cubes
- 1 small onion chopped
- 1 green bell pepper chopped
- 16 oz. ground chorizo TURKEY sausage*
- 3 cloves garlic minced
Scrambled Eggs
- 8 eggs
- 1/4 cup milk
- 2 tablespoons mild diced green chilies from 4 oz. can (or whole can)
- 3/4 teaspoon salt
- 1/2 tsp EACH cumin, chili powder
- 1/4 teaspoon pepper
- 1-3 teaspoons hot sauce
- 1 cup freshly shredded sharp cheddar cheese
For serving (pick your favs!)
- 8-10 flour or corn tortillas
- homemade salsa or store bought
- pico de gallo or chopped tomatoes
- avocado crema guacamole or avocados
- sour cream or Greek yogurt
- chopped cilantro
- queso fresco or Cotija
- thinly sliced radishes SO GOOD!
- hot sauce
- salt to taste
Instructions
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Once hot, add potatoes, onions and bell peppers and season with ½ teaspoon salt; cook for 5 minutes. Add chorizo and cook an additional 4-5 minutes or until chorizo is cooked though and potatoes are tender. Add garlic and sauté 30 more seconds. Transfer to a plate with a slotted spoon, leaving drippings behind.
- Assemble tacos by spreading some sour cream or Greek yogurt down the center of the tortillas then topping with eggs, chorizo hash, and desired toppings such as salsa, pico de gallo/or chopped tomatoes, avocados/guacamole, radishes, cilantro, hot sauce (a must for me!), etc. Season with salt and pepper to taste.
Notes
CHORIZO
- MEXICAN TURKEY chorizo. Pork or beef chorizo is unappetizingly greasy – but not turkey chorizo! You get all the flavor without the grease. Make sure you select Mexican chorizo and not Spanish chorizo. Spanish chorizo is dried, cured sausage and located with the other cured and smoked sausages like salami. Mexican chorizo, however, is spicy, bright or dark red ground meat (usually pork but can be beef or turkey) located with other raw meats or sausages. It is sold uncooked loose or in casing sometimes under the name “chorizo seasonings turkey sausage.”
- Can I use breakfast sausage or beef? Chorizo comes pre-seasoned with Mexican seasonings so we don’t have to add anything to it. If you use breakfast sausage, lean ground beef or turkey, you will want to season with homemade or store-bought taco seasoning:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 tsp EACH smoked paprika, onion powder, garlic powder, dried oregano, salt
- 1/4-1/2 teaspoon cayenne pepper
- Additional salt and pepper to taste
TIPS AND TRICKS
- Recipe Variations. See the post for full instructions on how to make Breakfast Tacos with leftover proteins, bacon, sausage, French fries, roasted potatoes, hash browns, tater tots etc.
- Add veggies. You can add veggies such as bell peppers, sweet corn, mushrooms, zucchini, asparagus, spinach etc. the last few minutes of cooking the chorizo or to the scrambled egg.
- Use a nonstick skillet. If you would like to cook everything in one skillet, then use a large nonstick skillet so your eggs won’t get plastered to the pan. I have a high-quality skillet so my potatoes also got nice and crispy. You can also use a cast iron skillet for the chorizo/potatoes to ensure crispy potatoes and a separate nonstick skillet for the eggs.
- Chop potatoes small. Make sure to chop the potatoes about ¼-inch so they will be tender by the time the chorizo is cooked. If you cut them larger, that is okay, but you will want to give them a head start in the skillet before adding the onions or bell peppers.
- Don’t overcook eggs. The eggs should be fluff and moist (sorry, no other word here) which can only be achieved by not overcooking. Cook low and slow just until set.
- Add bacon. Bacon makes everything better! Although not pictured, I LOVE bacon with my Breakfast Tacos! Use thick cut bacon for best results. The secret to crispy bacon is to cook over medium -low heat so the fat has time to render and get crispy.
- Customize heat. The chorizo is spicy but not too spicy when combined with the rest of the ingredients. For those who like heat, you’ll want to add hot sauce to your additional tacos-it really makes the flavors come alive!
- Use up leftovers. These Breakfast Tacos are a great way to use up leftover Mexican proteins. Warm and keep separate or easily warm by adding directly to the potato skillet after 5 minutes and continue to cook until warmed through and potatoes are tender.
- Prep ahead tacos. You can prep the filling and toppings ahead of time. See post for details.
- Make ahead and freezer tacos. If you want to make Breakfast Tacos ahead of time, it is best to turn them into burritos so the contents stay snugly together and don’t dry out. You will use the same ingredients as the Breakfast Tacos but, the assembly is slightly different. See the post for full instructions.
HOW TO WARM OR CHAR TORTILLAS
Before you begin piling your Breakfast Tacos with toppings, I HIGHLY recommend warming the tortillas first using any of the following methods:- Open Flame (gas stove or grill): add the tortillas directly to the burner of your gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill as well. If you are using lower quality tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable.
- Skillet: heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds until warm and soft. You are not looking for char marks with this method.
- Microwave: working with about 5 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.
- Oven: create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
HOW TO KEEP TORTILLAS WARM
Once your tortillas are warmed (with any method), keep them warm and pliable by stacking on a plate and covering with a slightly dampened, paper towel or kitchen towel.Want To Make This Recipe?
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Ann Hupe says
As always, a very cohesive, informative article about one of my favorite breakfasts! I do appreciate you going over about how to warm/toast tortillas. Ever since I garbaged my microwave oven, I have been at a loss on how to warm up my tortillas the best way. I’ve tried many recommendations, but you gave me a few choices. I can see how handmade tortillas would be more pliable. I should see what it takes to make my own. The ones I had in Baja, Mexico, were stupendous. I just want to know that recipe. I’ve never been a fan of flour tortillas because the ones I’ve had tasted like library paste. The ones I had in Baja was better than my favorite corn tortillas! And their corn tortillas were paradise!! (I wonder if it’s the pork fat rather than lard…)
Jen says
Thanks Ann, I’m so glad you find the information helpful! Tortillas make a HUGE difference! Gguerrero tortillas for flour and La Tortilla Factory for corn are winners!
Diane says
just had your breakfast tacos and they were so good and so easy to make. I have made many of your recipes and love everyone of them.
Jen says
Thank you for taking the time to comment Diane and for make my recipes! I’m so pleased you are enjoying them, including these Breakfast Tacos!
Michelle Miller says
Hello. Can I use frozen potatoes for this recipe? Thanks!
Jen says
Yes, just thaw before using. Enjoy!
Shawnae says
Oh. My. Goodness! These Breakfast Tacos are off the chain! Unfortunately, my local grocery store didn’t have chorizo, so I substituted taco seasoned sausage. I used my favorite toppings for the tacos, and made sure to store everything separately so that my sister and I will have breakfast for a few days. Thank you for sharing your delicious and amazing recipe Ms. Jen!
Jen says
I’m so pleased you loved them so much Shawnae, and taco sausage sounds perfect! Thanks for making my recipes!