I think that tacos of any kind are really fun to serve any time of the day, but there is something extra special about having them for breakfast! This easy Breakfast Tacos recipe is a delicious way to start the day. You could make the ingredients ahead of time as meal prep for weekday mornings or enjoy the tacos for weekend brunch. These tasty breakfast tacos are a meal that the whole family will love.
Breakfast Tacos are a combination of freshly scrambled eggs with chorizo sausage as the base. A simple fresh tomato salsa, shredded cheese and some avocado top them off. The combination of all the ingredients works well together and it is an easy recipe to make.
Avocado Crema is a great addition for serving if you want to add a creamy element.
Breakfast Tacos are easy to assemble or if you are entertaining you could just put out all of the different ingredients and let your guests assemble their own with their favorite toppings. You could serve the tacos with refried beans or Spicy Black Beans. If you want to serve them with breakfast potatoes check out Red Potato Pepper Home Fries.
If you like Mexican inspired breakfast recipes you should check out Mexican Corn Cakes, Chorizo Breakfast Burritos and Mexican Sheet Pan Frittata.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choosing high quality chorizo will significantly impact the flavor of your breakfast tacos. Look for fresh chorizo at your local butcher or specialty store. Read What is Chorizo?
For the best fluffy eggs, whisk them thoroughly with milk before cooking. The milk adds moisture and creaminess. Be sure to cook them on low heat to avoid overcooking, which can make them rubbery.
- Make sure that your avocado is ripe for the best flavor and texture. A ripe avocado should feel slightly soft when gently squeezed.
SPECIAL EQUIPMENT NEEDED:
- Skillets: A good non-stick large skillet or frying pan is needed for cooking and scrambling the eggs. A non-stick surface will make your cooking process smoother and cleanup easier. A small skillet is needed to cook the chorizo.
- Spatula or Wooden Spoon: A spatula or wooden spoon is needed for scrambling the eggs and ensuring they are cooked gently and evenly. Silicone spatulas are particularly good for non stick surfaces as they won’t scratch the coating.
- Mixing Bowls: You will need a large mixing bowl to whisk the eggs and milk together before cooking. Having a second bowl is handy for mixing the ingredients for the salsa.
- Knife and Cutting Board: A sharp knife and a sturdy cutting board are necessary for dicing the avocado, chorizo, tomatoes, and other fresh ingredients for the salsa and taco filling.
- Measuring Cups and Spoons: To measure out the milk, spices, and salsa ingredients accurately, having a set of measuring cups and spoons is very helpful.
- Citrus Juicer (optional): While not strictly necessary, a citrus juicer can make extracting the lime juice for the salsa easier and more efficient.
- Grater (optional): If you are using a block of Monterey Jack cheese, you will need a grater to shred it.
SUBSTITUTIONS:
- A store-bought vegan egg substitute can be substituted for the eggs.
- Any plant-based milk (almond, soy, oat) can be used as a non-dairy substitute in the egg mixture to keep it light and fluffy instead of the whole milk.
- For vegetarians or those looking for a healthier option, you can use soy chorizo or any plant-based breakfast sausage. You could also use diced mushrooms for a similar texture. Crispy bacon, finely chopped would also make a good substitute.
- If Monterey Jack cheese is not available, cheddar, Colby, or a Mexican blend are good substitutes that melt well.
- For a gluten-free option, use soft corn tortillas instead of the flour tortillas. If you like crunchy tacos, use the hard taco shells. You could also use low-carb tortillas.
- If avocados are out of season or not your thing, a dollop of sour cream or Greek yogurt can add creaminess to the tacos.
- Chopped red onions or shallots can substitute green onions for a similar crunch and bite.
- For those who don’t like cilantro, parsley can be used as a substitute, though the flavor profile will change.
- Lemon juice can work in a pinch if you do not have lime juice, offering a similar acidic brightness.
- For less heat, remove the seeds of the jalapeno pepper or use red bell pepper or green pepper for no heat at all. If you like more heat, Serrano peppers are a spicier alternative. You could also use green chiles or add a few drops of hot sauce.
HOW TO STORE BREAKFAST TACOS:
- If you plan to eat the breakfast tacos within a day or two, you can store them in the refrigerator. Assemble the tacos without any toppings that may become soggy (like salsa or avocado). Wrap each taco individually in aluminum foil or plastic wrap, then place them into an airtight container. They will keep for up to 2 days.
- Breakfast Tacos can be frozen for 1-2 months. Make sure that all the cooked ingredients (eggs, chorizo) are cooled to room temperature before assembling the tacos for freezing. This prevents ice crystals from forming and affecting the texture. Assemble the tacos with just the cooked ingredients and cheese. Avoid adding wet ingredients like salsa or fresh avocado, as they do not freeze well.
- Wrap each taco individually in aluminum foil or plastic wrap. Place the wrapped tacos in a freezer-safe bag or airtight container.
- Defrost the breakfast tacos overnight in the refrigerator.
HOW TO REHEAT BREAKFAST TACOS:
- Unwrap the tacos and discard any foil or plastic wrap.
- For a soft shell, microwave the breakfast tacos on high for 30-60 seconds or until heated through.
- For a crispy shell, heat the tacos in a skillet over medium heat for 1-2 minutes per side or warm the breakfast tacos in an oven preheated to 350°F (175°C) for about 10 minutes on a baking sheet in a single layer.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Spray a large non- stick skillet with cooking spray or melt 1 tablespoon of butter in the pan . Add the eggs and cook over medium-low heat, stirring with a heat resistant rubber spatula. Continue stirring until there is no liquid left in the eggs. Turn off the heat and keep stirring until the eggs are firm and set but still moist.
To cook the diced or ground chorizo, spray a small skillet or add a teaspoon of oil to the pan. Turn the heat to medium low heat and add the chorizo. Cook, stirring occasionally for 3- 4 minutes until browned.
Combine the diced tomatoes, green onions, chopped cilantro and lime juice. Add the jalepeno pepper if you are using it. Taste and season with salt and pepper.
Spoon ¼ cup of the scrambled eggs onto the tortilla and sprinkle with chorizo.
Add a large spoonful of fresh salsa, a couple tablespoons of the shredded cheese and some avocado cubes to the breakfast tacos.
Breakfast Tacos
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Ingredients
- TACOS:
- 8 large eggs
- ½ cup whole milk
- 8- 6 inch flour soft tortillas
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups Monterey jack cheese
- 8 ounces chorizo sausage, diced or ground
- 1 avocado, diced into small cubes
- SALSA:
- 2 cups fresh tomato, diced
- 4 green onions, sliced thin
- ¼ cup fresh cilantro leaves, chopped
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- Optional: ½ jalepeno pepper, seeds removed and diced
Instructions
BREAKFAST TACOS:
In a large bowl, whisk together the eggs, milk, salt and pepper. You really want to whisk them hard as you are adding air into them!
Spray a large non- stick skillet with cooking spray or melt 1 tablespoon of butter in the pan . Add the eggs and cook over medium-low heat, stirring with a heat resistant rubber spatula. Continue stirring until there is no liquid left in the eggs. Turn off the heat and keep stirring until the eggs are firm and set but still moist.
To cook the diced or ground chorizo, spray a small skillet or add a teaspoon of oil to the pan. Turn the heat to medium low heat and add the chorizo. Cook, stirring occasionally for 3- 4 minutes until browned.
If you want warm tortillas, stack them and wrap them with aluminum foil. Place them in a 350 degree oven for 15-20 minutes until they are heated through.
FRESH SALSA:
Combine the diced tomatoes, green onions, chopped cilantro and lime juice. Add the jalepeno pepper if you are using it. Taste and season with salt and pepper.
To assemble: Spoon ¼ cup of the scrambled eggs onto the tortilla and sprinkle with chorizo. Add a large spoonful of fresh salsa, a couple tablespoons of the shredded cheese and some avocado cubes to the breakfast tacos.
You could also make a “taco bar” set up with all of the ingredients and let everyone assemble their own breakfast tacos with the different fillings.
