Name: Breakfast Tacos with Chorizo & Creamy Scrambled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup Mexican chorizo, casings removed (or sub store-bought plant-based chorizo, or make our homemade vegan chorizo or homemade turkey chorizo ) *see notes for skipping the chorizo!; 4 large eggs; 2 tablespoons sour cream or cottage cheese; ⅛ teaspoon salt and pepper, more to taste; ¼ cup pepperjack cheese (or Mexican shredded cheese); 4 corn or flour tortillas, warmed or toasted; 1 small avocado, sliced; ¼ cup cilantro leaves; Optional additions: hot sauce, pickled red onions, diced tomatoes

Where healthy meets delicious!

Ad-Free

These Breakfast Tacos are the kind of breakfast you’ll wake up craving. Fluffy eggs, smoky chorizo, melty cheese, creamy avocado, and fresh cilantro come together in under 30 minutes. Easy and packed with protein.

three breakfast tacos with eggs, chorizo, avocado, pickled onion, cilantro, and hot sauce on a plate with a small bowl of hot sauce.

Breakfast tacos are one of my favorite easy meals - simple, comforting, and endlessly adaptable. I fill warm tortillas with fluffy, creamy scrambled eggs and chorizo (most often plant-based chorizo at our house), then pile on whatever fresh toppings I have on hand: creamy avocado, juicy tomatoes, cilantro, pickled red onions, and plenty of hot sauce.

But if I’m being completely honest, these breakfast tacos happen most often as a late-night snack, more than in the morning. We almost always have eggs and tortillas on hand for those late-night “emergencies,” and I can’t think of a more comforting meal, whether it’s breakfast, dinner, or an after-hours snack.

Why you’ll love These Easy Breakfast Tacos!

Ready in 20 minutes! A satisfying, quick, and easy breakfast that’s perfect for busy mornings or lazy weekends.

Packed with protein. Eggs, chorizo, and cheese make these tacos filling enough to keep you energized for the day ahead.

Easily adaptable. Swap in vegan chorizo, change up the cheese, or load them with your favorite toppings.

Perfect any time of day. Whether for breakfast, brunch, lunch, or dinner, these tacos always hit the spot. Plus, the ingredients are simple enough to always have on hand.

ingredients for breakfast tacos laid out - tortillas, avocado, hot sauce in a bowl, sour cream in a bowl, chorizo in a bowl, eggs, grated cheese in a bowl, and a bunch of fresh herbs.

Breakfast Tacos Ingredients

Classic Mexican breakfast tacos usually include chorizo, which adds a lot of flavor to the tacos. But in a pinch, I’ll make the tacos without it (see recipe notes). I usually have vegan chorizo on hand (Soyritzo, Morning Star Farms, or Simple Truth), but feel free to use pork or even beef chorizo. We do have a homemade chorizo recipe on the blog made with ground turkey. You could also try this plant-based walnut chorizo.

Pastured eggs - Whisked until fluffy for a soft, creamy scramble that pairs perfectly with the spicy chorizo.
Mexican chorizo - Optional, but it adds a rich, smoky, flavorful kick; it gives these breakfast tacos their signature savory flavor. Substitute vegan chorizo or turkey chorizo if you prefer.
Sour cream or cottage cheese - Stirred into the eggs to make them extra creamy and tender.
Salt & black pepper - Simple seasonings that enhance the eggs without overpowering the chorizo.
Pepper Jack cheese - Melts into the eggs for creamy richness with a hint of spice. A Mexican cheese blend works well too, or cheddar or montery jack.
Corn or flour tortillas - Warmed or lightly toasted until soft and pliable. Use your favorite! I personally love a corn and flour blend, available at Trader Joe’s.
Avocado - Creamy slices add richness and balance the bold flavors. Or sub diced tomato.
Fresh cilantro - A bright, herbaceous finish that brings everything together. If I’m out of cilantro, I’ll use some arugula!
Optional toppings - Hot sauce, pickled red onions, and diced tomatoes add freshness, acidity, and an extra pop of flavor.

How to Make the Best Breakfast Tacos

1. Sauté the chorizo. Sauté the chorizo in a medium non-stick skillet. Drain the fat, but leave 1/2 teaspoon of fat in the pan for a little extra flavor for the eggs. *If using vegan chorizo, crumble it into the pan and sauté with a little olive oil. Set the chorizo aside - you’ll need the skillet for scrambling the eggs.

sautéing chorizo in a non-stick skillet with a spatula.

2. Whisk the eggs. Add the eggs, sour cream, salt, and pepper to a medium bowl and whisk. You don’t need to fully mix in the sour cream.

ceramic bowl with eggs, sour cream, salt, and pepper, with a fork.

fork whisking eggs in a ceramic bowl to make breakfast tacos.

3. Make the scrambled eggs. Using the same skillet, heat olive oil (or chorizo fat) over medium heat and add the egg mixture. Stir until soft curds form, then stir in the cheese, and scoot the egg scramble to the side. Add the chorizo to the other side of the pan to reheat.

scrambling eggs in a skillet to make breakfast tacos.

non-stick skillet with scrambled eggs on one side and chorizo on the other.

4. Assemble the tacos. Warm the tortillas over gas flame, in the toaster oven, or in a dry non-stick skillet, then divide scrambled eggs and chorizo among them. Top with avocado slices, fresh cilantro, and hot sauce.

four egg and chorizo breakfast tacos on a plate with a bowl of hot sauce.

Chef’s Tips

Prep your toppings first. Slice the avocado, chop the cilantro, and have your hot sauce ready before cooking the eggs so you can assemble the tacos while everything is hot.
Cook the eggs just right. Be careful not to overcook them. Remove from the heat while they’re still soft and slightly glossy. They will continue to cook from the residual heat.
If you want to skip the chorizo, add a pinch of smoked paprika to your eggs for a hint of smoky goodness!
Make your own variations! Add sautéed peppers, spinach, black beans, breakfast potatoes, or salsa to add even more flavor and umph!