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Chorizo and Egg Breakfast Tacos

Chorizo And Egg Breakfast Tacos

Breakfasts are always tough for me. I hate to wake up early, and I’m usually better when I can grab and go. I love Chorizo and egg breakfast tacos for that reason!

Chorizo and egg breakfast tacos are good for a few reasons. They’re a great macro balance of protein, fats, and carbs, and they’re also so pretty and colorful.

I also like breakfasts that will fill me up for the morning – especially when I have to take a ton of meetings, or I don’t have access to snacks.

Chorizo and Egg Breakfast Taco

Making Chorizo and Egg Breakfast Tacos

 

Depending on how much time you have, you can cook the chorizo and eggs together. Chorizo is smokey and salty so it pairs great with the eggs. Chorizo sometimes comes ground, but mine came in a link so I chopped it into bite-sized pieces for the tacos.

Corn tortillas also paired best with these tacos. They’re strong and give each taco a good structure. I add cilantro, and cheese is also an option too – Mexican crema or cotija! Either are great.

And then finally, the lime! A little spritz of lime makes these just perfect!

Why have breakfast tacos?

Breakfast tacos are a great meal for a few reasons. 

  • They’re easy and delicious
  • They’re an affordable meal
  • They feed the masses
  • You can have them 1,000 different ways

Check out the recipe for my Chorizo and Egg Breakfast Tacos below, and give me an idea of other breakfast tacos I should try!

Chorizo And Egg Breakfast Tacos

March 4, 2018

Chorizo and Egg breakfast tacos are simple and delicious! Add any toppings you love and get to breakfast! Get the best recipes in your inbox!Sign up for the Hangry Woman Mailing List for WEEKLY recipes,…

  • 5m
  • 10m
  • 15m
  • Mexican
  • 4 tacos

Ingredients

  • 4 Eggs
  • 1 handful of Cilantro
  • 1 cup of chorizo
  • 1 lime, quartered
  • salt and pepper to taste
  • 1 pinch of cayenne pepper

Instructions

  1. Heat a nonstick pan and place a teaspoon of butter in the pan
  2. Crack your eggs and beat them with the salt, cayenne pepper and cracked black pepper.
  3. Place the chorizo in the pan - until they\'re cooked all the way through.
  4. Turn the pan down to low heat, and cook the eggs. Let them set in the pan until the edges are cooked and then stir them until they come together.
  5. Load your tacos with a layer of egg, chorizo, and then top with cilantro.
  6. Sprinkle lime up to and enjoy!
Chorizo And Egg Breakfast Tacos
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Mila
Mila

Mila is the author of Hangry Woman and a type 2 diabetic, trying to navigate her new world. She lives in Texas with her Husband, Bryan, and her pup, Lily. She loves to talk to her readers, so find her on social media and say hello!

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12 Comments

  1. David Washington
    October 1, 2018 / 7:52 am

    I can eat this with type 2 diabetes?

    • Mila
      Author
      October 1, 2018 / 9:26 am

      Absolutely! I like to go with low-carb tortillas (mission has some great ones that taste good and are high fiber). The rest is just protein and fat.

  2. Simmer
    March 29, 2018 / 9:23 pm
    Recipe Rating: 5

    These are the best. Tacos are so easy to share, too.

  3. March 13, 2018 / 7:09 pm

    Oh yummy, I love breakfast tacos and these look great! I must admit, I’ve never tried chorizo though!

  4. March 13, 2018 / 3:04 pm

    Um, YES please!! I love breakfasts like these. They fill me up until lunch and don’t take much time at all. Looks so amazing!

  5. Alexandra
    March 13, 2018 / 12:21 pm

    Never thought of “tacos” for breakfast, but this looks absolutely delicious. Pinning!

  6. March 13, 2018 / 11:39 am

    A yummy and lovely looking dish. Would be happy to serve it to visitors.

  7. March 5, 2018 / 2:49 pm

    Yum!! I had a green smoothie for breakfast this morning and boy oh boy am I wishing I had this instead!

  8. March 5, 2018 / 12:11 pm

    Breakfast tacos are my favorite, and these look so good! Definitely pinning this recipe so I can try it! 🙂

  9. Courtney
    March 5, 2018 / 11:49 am

    Mmmmm! These look super good! I might have to add this to my menu next week!

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