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Breakfast Tacos

Breakfast Tacos on your table in less than 30 minutes are the best way to start your day! This Breakfast Tacos recipe is a simple yet flavorful, texture packed addition to your easy meal arsenal. They are guaranteed to get everyone excited for breakfast OR they also make a fun and easy lunch or dinner! These Breakfast Tacos begin with soft tortillas layered with intensely flavored turkey chorizo, tender potatoes, cheesy green chili scrambled eggs then loaded with toppings – bacon, salsa, guacamole, pico de gallo, etc. – nothing is off limits. They are bursting with layers of comforting, fresh, savory, spicy, creamy, crunchy all in one bite after bite after bite. I’ve included all sorts of ways to customize your Breakfast Tacos from swapping in hash browns or tater tots, to sausage or ham. But any way you serve them, I promise these Breakfast Tacos deliver flavor fireworks in every mouthful!
Course Breakfast, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 -10 tacos


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!)


  • 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.
  • 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 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.



  • 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


  • 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. 


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).


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.