Breakfast Tacos

Start your day with some flavor! These Breakfast Tacos are your new morning hero, combining easy, tasty, filling and fun!

With just a few ingredients, most of which can be easily substituted, you can have better-than-restaurant breakfast tacos on your table.

You’ll love them for a weekend brunch, but they’re more than easy enough for a quick start to your busy weekdays!

Tacos for breakfast have become the new thing in our home. I mean, why wait till lunch or dinner for those fun handheld treats?

Breakfast tacos are huge in Texas. Apparently there’s a big turf war between Austin and San Antonio over who they belong to. Whatever the case, we’re just glad to eat them, no matter where they came from.

The thing we love is how versatile they are. There’s no need for advance planning. Eggs? Check. Tortillas? Check. Okay, good enough, everything else will fall into place.

Whatever else meats, cheeses, toppings or sauces are on hand, as long as we have the two essentials, we know there are some great breakfast tacos on the way.

Ingredients for Breakfast Tacos

There are five basic components to great breakfast tacos…

• Tortillas – We prefer corn for breakfast tacos, but flour tortillas go great too. Whatever your preference.
• Eggs – Scrambled.
• Meat – Today we are using Mexican chorizo sausage. Regular pork breakfast sausage is also great here, as is bacon or ham. How about some barbacoa pork or cochon de lait? YUM!
• Cheese – There’s no wrong choice here. This time we went with feta. Other top contenders are cheddar, cotijo or mozzarella.
• Toppings – We are keeping it simple today with tomato, onion and cilantro. See below for a ton of other ideas.

Tips for the BEST Breakfast Tacos

• Cook the eggs on low heat, stirring frequently. The only way to really screw these tacos up is to have rubbery eggs. Refer to the recipe card for detailed instructions.
• If using corn tortillas, which we prefer, double them up. We like to load our breakfast tacos up full, and single corn tortillas can tear when overloaded.
• You can prep most of the components a day in advance. Keep everything in individual sealed containers. Just scramble your eggs and give a quick sear to your tortillas when ready to eat. Microwave whatever other ingredients need heating.

Other Topping Ideas

So many here…

• Avocado (this should be cut fresh if prepping ingredients ahead of time)
• Beans
• Refried Beans
• Sautéed or roasted potatoes
• Rice
• Corn
• Jalapeños
• Sautéed bell peppers
• Sautéed mushrooms
• Pico de Gallo
• Salsa Verde
• Chipotle Mayo
• Sour cream

… the list goes on. Let us know your ideas in the comments!

Don’t eat boring breakfasts if you don’t have to. These breakfast tacos are seriously delicious, and take very little work, especially of you’re prepping ahead of time.

Make these your new go-to morning meal. Change them up, there’s an endless variety of topping combinations. Trust us, you’ll never get tired of these versatile tacos.

Save or pin this great recipe, we’re sure you’ll come back to it again and again. And please leave a review and star rating when you try it, we love to hear from you.

And if it’s your first time here, be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!

Breakfast Tacos, on our Gypsy Plate… enjoy!

Check out these other great Breakfast Recipes!
Southern Biscuits and Gravy
Mediterranean Omelette
Welsh Rarebit
Eggs Cochon
Denver Omelette
Pesto Eggs
Shakshuka

Breakfast Tacos

Yield: 6 tacos

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These easy Breakfast Tacos are an easy, delicious, versatile and fun way to mix up your morning breakfast routine!

Print

Ingredients

• 12 corn tortillas
• 1 tbsp oil or butter
• 6 large eggs
• pinch of salt
• 8oz chorizo sausage
• feta cheese, for garnish
• chopped tomato, for garnish
• chopped onion, for garnish
• chopped cilantro, for garnish

Instructions

1. Heat a nonstick skillet over medium high heat. Cook tortillas a few seconds per side, till they get warm with a few brown highlights around the edges. Transfer to a plate and cover with a towel to keep warm.
2. Reduce heat to medium. Add the chorizo and crumble with a wooden spoon or spatula. Cook, stirring occasionally, until cooked through.
3. Wipe skillet clean with a paper towel. Add oil or butter, then pour in whisked eggs and scramble continuously in a circular motion, ensuring they do not stick to the bottom of the pan (secret for soft eggs). When eggs are cooked through, but still soft and slightly moist, remove from heat.
4. Divide the tortillas into six double stacks. Equally divide eggs and chorizo among tacos. Top with cheese, tomatoes, onion and cilantro.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 409Total Fat 26gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 15gCholesterol 229mgSodium 642mgCarbohydrates 25gFiber 4gSugar 2gProtein 19g

Nutrition information calculated by Nutritionix.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.