Tex-Mex Breakfast Tacos with Scrambled Eggs and Chorizo

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

Soft corn tortillas filled with spicy chorizo, fluffy scrambled eggs, and fresh pico de gallo, perfect for a flavorful breakfast. This mexican-inspired breakfast ready in about 25 minutes combines Mexican chorizo, casing removed, large eggs, milk 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 360 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: 10 min Cook: 15 min Serves 4 Mexican cuisine 360 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 8 oz Mexican chorizo, breaking it apart with a spatula, and cook for 5-6 minutes until browned and cooked through. Remove chorizo from skillet and set aside.
  2. Step 2: In a bowl, whisk 6 large eggs with 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined and slightly frothy.
  3. Step 3: Pour eggs into the same skillet over medium-low heat. Gently stir continuously with a spatula, cooking for 4-5 minutes until soft scrambled and just set.
  4. Step 4: Combine 1 cup diced tomato, 1/4 cup finely chopped white onion, 2 tbsp chopped fresh cilantro, 1 tbsp minced jalapeño, and 1 tbsp fresh lime juice in a small bowl to make pico de gallo.
  5. Step 5: Warm 8 corn tortillas on a dry skillet or microwave until pliable. Fill each tortilla with a spoonful of scrambled eggs, a portion of cooked chorizo, and top with pico de gallo. Serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Tex-Mex Breakfast Tacos with Scrambled Eggs and Chorizo take to make?

Total time is about 25 minutes (10 min prep + 15 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 Tex-Mex Breakfast Tacos with Scrambled Eggs and Chorizo?

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 Tex-Mex Breakfast Tacos with Scrambled Eggs and Chorizo?

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 Tex-Mex Breakfast Tacos with Scrambled Eggs and Chorizo 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 Tex-Mex Breakfast Tacos with Scrambled Eggs and Chorizo?

Mexican breakfast 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.

Related recipes