Chorizo and Scrambled Egg Mexican Breakfast Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Spicy chorizo combined with fluffy scrambled eggs and fresh salsa tucked inside warm corn tortillas for a traditional Mexican breakfast. This mexican ready in about 20 minutes combines fresh pork chorizo, large eggs, corn tortillas into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 310 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Cook: 12 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 teaspoon vegetable oil in a skillet over medium heat until hot. Add 6 ounces fresh pork chorizo and 2 tablespoons diced white onion. Cook, breaking up chorizo with a spoon, for 5-6 minutes until browned and cooked through.
  2. Step 2: In a bowl, whisk 4 large eggs with 1/4 teaspoon salt. Pour eggs into the skillet with chorizo and stir gently, cooking over medium-low heat until eggs are softly scrambled, about 3 minutes.
  3. Step 3: Warm 4 corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable and warm.
  4. Step 4: Divide the chorizo and scrambled egg mixture evenly among the tortillas. Spoon 1/3 cup salsa roja over the top, sprinkle with 2 tablespoons chopped fresh cilantro, and serve with 4 lime wedges for squeezing over the tacos.

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Frequently asked questions

How long does Chorizo and Scrambled Egg Mexican Breakfast Tacos take to make?

Total time is about 20 minutes (8 min prep + 12 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Chorizo and Scrambled Egg Mexican Breakfast Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Chorizo and Scrambled Egg Mexican Breakfast Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chorizo and Scrambled Egg Mexican Breakfast Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chorizo and Scrambled Egg Mexican Breakfast Tacos?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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