BREAKFAST TACOS ON YOUR TABLE IN LESS THAN 30 MINUTES ARE THE BEST WAY TO START YOUR DAY!
Breakfast Tacos are a staple here in San Diego but super easy to make at home! Warm corn tortillas are layered with spiced refried beans, chili chorizo scrambled eggs, corn salsa and avocados. They are bursting with layers of comforting, fresh, savory, spicy, creamy, crunchy all in one bite after bite after bite. And did I mention how EASY they were already?!
Tacos for breakfast! Because I’m always looking for excuses to eat Mexican food for breakfast like Breakfast Burritos, Breakfast Enchiladas, Breakfast Taquitos, etc and most importantly, because tacos should be devoured for lunch, dinner AND breakfast!
These Breakfast Tacos are restaurant delicious but you get to devour them in your slippers! The layers of hearty, comforting, refreshing texture and Baja flavor will have you reaching for two, three, four…
These Breakfast Tacos make for a super fun breakfast or fun brunch with friends. You can prep the ingredients ahead of time so it’s a quick 10-minute scramble to breakfast. You can also customize these Breakfast Tacos to make them YOUR favorite breakfast tacos.
What are in breakfast tacos?
While there are endless possibilities to make Breakfast Tacos, my favorite is this sensational combination.
The Breakfast Tacos begin with a warm tortilla smothered with a layer of creamy, green chili refried beans. These refried beans are then topped with cheesy chorizo, Anaheim pepper, scrambled eggs and fresh, crunchy and salty corn salsa mixed with lime, tomatoes, jalapeno, and cilantro. The salsa is so delectable that I already dedicated an entire post to its awesomeness. And so refreshingly delicious, I was eating it plain by the forkfuls!
The subtle crunch and freshness of the corn salsa brightens the comforting creamy beans and cheesy chorizo eggs. So meant for each other. The kind of meant for each other when each counterpart becomes better just by being together. With one bite, you’ll know exactly what I mean.
You are going to love how quick, and easy, flavorful and refreshing these Breakfast Tacos are! You might just find yourself whipping them up for breakfast, lunch and dinner.
BREAKFAST TACOS INGREDIENTS:
These Breakfast Tacos start with these easy pantry friendly ingredients:
- Tortillas: you can use flour or corn tortillas.
- Mexican chorizo: you will need one 10 oz. package MEXICAN chorizo. 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) located with other raw meats or sausages. It is sold uncooked loose or in casing.
- Eggs: you will need 8 large eggs whisked with 1/4 cup milk. The milk makes them extra fluffy. You can also substitute the milk with half heavy cream if you have it on hand for even fluffier eggs.
- Onion: one yellow onion will due the trick.
- Garlic: two garlic cloves or 1/2 teaspoon garlic powder.
- Anaheim pepper: are located with jalapenos. They are a slightly sweet pepper with just a hint of heat. They are typically 8 times less spicy than jalapenos and are used for flavor in these Breakfast Tacos and not heat as the chorizo provides the heat. If you know you LOVE heat, then you can swap with a jalapeno. You can also substitute the Anaheim pepper with half of a poblano pepper or half green/red bell pepper.
- Refried beans: use canned or homemade. Make sure your canned refried beans don’t have any added salt or seasonings .
- Mild chopped green chiles: you will use half a can of mild chopped green chiles in the eggs and the other half in the refried beans. Make sure you purchase mild green chiles – I have accidentally used the hot chilies before and they are HOT! Mild green chiles, however are more tangy than hot so you don’t have to worry about them making your Breakfast Tacos spicy.
Tips for Breakfast Tacos
- Use a nonstick skillet. A nonstick skillet is crucial for scrambled eggs!
- Drain chorizo of grease. Chorizo is quite fatty, so make sure you drain off the excess grease VERY well. To do this, I like to transfer chorizo to a strainer, over a bowl (so it doesn’t go down the sink), and press down on the chorizo with a back of a spoon.
- Don’t overcook the eggs. For soft, fluffy eggs, it is important not to overcook them. Remove the eggs from the heat when they are almost set to stir in the cheese. They will continue to cook to perfection with residual heat.
- Char tortillas. This is totally optional but readers often ask how I char my tortillas, so here you go! I simply place my tortillas directly over the flame of my gas stovetop for a few seconds and flip using tongs.
Prep Ahead. You can prep your all your ingredients ahead of time except for cooking eggs – instructions below.
WHAT TOPPINGS FOR Breakfast TACOS?
The base of these Breakfast Tacos are creamy, hearty and comforting and the ideal companion to fresh, crunchy Corn Salsa. The Corn Salsa is tangy, salty, sweet, spicy and adds a sublime fresh, juicy sweet CRUNCH to the Breakfast Tacos.
This Corn Salsa is made with charred, caramelized sweet corn, crispy bell peppers, crunchy cucumbers, juicy tomatoes, spicy jalapenos, kickin’ garlic and zesty cilantro all brightened by fresh lime juice. It is so intoxicatingly delicious I’ve already given it its very own post and used int in my Pork Tacos. It basically makes everything better – including these Breakfast Tacos!
The Corn Salsa is super simple to make, but if you don’t have all the ingredients on hand, or are feeling super lazy, you can just use what ingredient you do have – for example sweet corn and tomatoes and/or any of these toppings:
- Pico de Gallo
- Restaurant Salsa
- Salsa Verde
- Chopped tomatoes
- Guacamole or chopped avocados
- Sour cream or Greek yogurt
- Hot sauce
How to Make Breakfast Tacos
These Breakfast Tacos are very easy to make. Here’s how:
- Cook chorizo. Cook chorizo, onions, and Anaheim pepper then drain excess grease.
- Cook eggs. Add eggs to the chorizo and cook just until set, then stir in cheese.
- Heat refried beans. Add refried beans and green chilies to a microwave safe bowl and warm in microwave. You can also warm in a skillet, but I find the microwave the easiest with a push of button.
- Assemble the breakfast tacos. Layer the tortillas with refried, beans, chorizo eggs, corn salsa and other desired toppings such as sour cream, cilantro, lime juice, hot sauce, etc.
Breakfast TACO VARIATIONS
These Pork Tacos are versatile. You can add potatoes, bacon, veggies, cheese, etc. Here are a few ideas:
- Swap chorizo. You can substitute the chorizo with plenty of bacon, ground turkey, breakfast sausage, carne Asada, Mexican chicken, barbacoa, pork tenderloin, sweet pulled pork, etc. Chorizo is spicy so if you swap out the protein, you may want to add additional heat.
- Add Potatoes. You can top the scrambled eggs with skillet potatoes. You will need about 1 pound diced russet potatoes or sweet potatoes. Cook in a large skillet with a little olive oil, salt and pepper until soft, about 8-10 minutes. Stir only a few times so they can get crispy in some places.
- Add Veggies. You can add veggies such as bell peppers, mushrooms, zucchini, asparagus, spinach etc. the last few minutes you are cooking the chorizo.
- Add tomatoes. You can add fire roasted tomatoes or fresh tomatoes to the chorizo.
- Add cheese. After your chorizo is cooked, you can stir in cheese such as cheddar, Monterrey Jack or Pepper Jack if you don’t have queso fresco.
- Add bacon. 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.
- Add heat. The chorizo is already spicy, so wait until the chorizo eggs are cooked before you add additional heat. You can add heat with hot sauce or cayenne pepper to taste.
Can I make Breakfast Tacos Ahead of Time?
For the freshest Breakfast Tacos, I recommend prepping everything ahead of time except for the eggs.
You can cook the chorizo, make the refried beans and corn salsa up to 2 days in advance and store in separate airtight containers in the refrigerator. You can also whisk together the egg ingredients, cover and refrigerate without cooking.
When ready to assemble, reheat the refried the beans and set aside. Reheat the chorizo in a skillet, then add the egg mixture and continue with the recipe.
Looking for More Taco Recipes?
- Chili Lime Chicken Tacos
- Blackened Fish Tacos
- Baked Fiesta Ranch Chicken Tacos
- Baja Fish Tacos
- Tacos Al Pastor
- Cilantro Lime Shrimp Tacos
- Korean Tacos
- Asian Pulled Pork Tacos
Carlsbad Cravings Original
Never miss a Carlsbad Cravings Creation:
You might also like these Mexican Recipes: