Tex-Mex Breakfast Tacos with Scrambled Eggs and Chorizo

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Soft corn tortillas filled with spicy chorizo, fluffy scrambled eggs, and fresh pico de gallo, perfect for a flavorful breakfast. This Mexican-inspired recipe, 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.

Ingredients

• 8 oz Mexican chorizo, casing removed
• 6 large eggs
• 1/4 cup milk
• 8 corn tortillas
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup tomato, diced
• 1/4 cup white onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp jalapeño, seeded and minced
• 1 tbsp fresh lime juice

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.