These Southwest Breakfast Tacos with chorizo, scrambled eggs, shredded potatoes, and green chilis are a delicious way to start the day. Packed with protein, these tacos are slightly spicy, super filling, and a breakfast the whole family will love.
Each part of the egg filling can be cooked in the same pan, making this an easy recipe with very little clean up. Top with sour cream, salsa, chives, and any of your favorite taco toppings.
If you're looking for more breakfast taco ideas, kick off taco tuesday right with our breakfast tacos. You'll also love our Bagle Breakfast Sandwiches and our Croissant Breakfast Sandwiches and Breakfast Quesadillas, the possibilities are endless.

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Breakfast Tacos with Chorizo
There are times when you want something light for breakfast, and times when you want something that is going to fill you up for the entire day. These Southwest Chorizo Tacos with eggs and potatoes are one of my favorite breakfasts to make, and I can be sure that no one will go away hungry.
Filled with fluffy scrambled eggs, spicy Mexican chorizo, shredded potatoes, green chilis, cheese and more, they also arenโt skimping on flavor. Top with sour cream, cilantro, chives, salsa, or however you like to finish your tacos in the morning.

Key Ingredients
- Chorizo - chorizo is a spicy pork sausage often used in Mexican and Spanish cuisine. For this recipe, go with Mexican chorizo which is seasoned with chile peppers.
- Potato - you will need roughly 1 ยฝ cups of peeled and shredded potatoes, which comes out to about one large Russet or Idaho potato, or a few small red potatoes or Yukon gold potatoes. Frozen hash browned potatoes can also be substituted.
- Green Chilis - drain a 4 ounce can of green chilis and add to the egg mixture to create a little spiciness.
- Eggs - you will need about 1 large egg for every 2 tacos.
- Red Bell Pepper - this adds color and a little sweetness to the taco filling. Green, yellow, or orange bell peppers will also work.
- Shredded Cheese - Monterey Jack cheese has a good mellow flavor that works well with stronger flavors like chorizo and green chilis.
- Corn Tortillas - for tacos you will need 8 inch tortillas. Flour tortillas can also be used.
- Toppings - a few simple topping ideas are salsa (or pico de gallo), sour cream, and freshly chopped chives.

More Mexican Breakfast Taco Ideas
There are unlimited ways to customize Breakfast Tacos just by adding different toppings and cheeses. Here are a few of my favorite ways to switch things up:
- Add cheese to the tortillas. To level up this recipe, add a little shredded cheese before adding the tortilla to the blacktop and cook the tortilla until the cheese is crusty and golden brown. Flip the tortilla and repeat again on the other side.
- Experiment with different spices. Try adding different kinds of dried chilies, chili powder, and cumin to your tacos.
- Make them vegetarian. Skip the chorizo and add refried beans or black beans instead.
- Prep ahead. The chorizo and peppers can both be prepared and cooked ahead of time, then stored separately. You could also shred the potatoes, or use frozen hash browned potatoes as a shortcut. This makes your assembly in the morning even quicker.
How to Make Breakfast Tacos with Chorizo
- Cook the chorizo. Cook chorizo over medium high heat until golden, then set aside.
- Shred and cook the potatoes. Pan fry shredded potatoes over medium heat until golden brown on all sides.
- Saute the peppers. Saute diced peppers in butter.
- Cook scrambled eggs. Whisk the eggs with water and cook over medium low heat, gently stirring and folding the eggs until fluffy.
- Combine the egg mixture. Fold the chorizo, green chilis, potatoes, and peppers into the scrambled eggs.
- Assemble the tacos. Heat tortillas, then add shredded cheese, egg mixture, and your favorite toppings into each warm tortilla. Enjoy!

Frequently Asked Questions
Chorizo is a spicy pork sausage that is often paired with eggs, rice, and/or seafood. Spanish chorizo has a smokey flavor while Mexican chorizo is more spicy than smokey.ย
Yes! Many of the steps can be done ahead of time, such as making the bacon bits, dicing the bell peppers, and shredding the potatoes. The next morning, all you will need to do is cook the potatoes and then eggs, then assemble your tacos.
Regular 8 inch corn tortillas are great to use for tacos because they have so much flavor and are gluten free. Flour tortillas will also work, if that is what your family prefers.
The only true difference between breakfast tacos and burritos is the size of tortilla and how they are assembled. Breakfast tacos are made using 8 inch taco sized tortillas while burritos use larger flour tortillas so that the filling can be wrapped up.
For breakfast tacos, the quickest way to cook chorizo is to pan fry it. Remove the chorizo from the links by slicing along the edge and squeezing out the meat. Heat a saute pan over medium heat, then add the chorizo with a splash of water.
Cook while mixing almost constantly so that the chorizo doesn't burn. It is almost exactly like cooking ground beef! Once cooked, remove from the pan and set aside.

Breakfast Chorizo Tacos Recipe
Ingredients
Breakfast Taco Ingredients
- ยฝ pound Chorizo
- 1 Tablespoon Water
- 1 large Potato peeled and shredded (about 1ยฝ cups)
- 1 4-ounce can Green Chilis
- 4 large Eggs
- 1 medium Red Bell Pepper cut into ยฝ" pieces
- ยฝ cup Shredded Monterey Jack Cheese
- 8 small Corn Tortillas
Taco Toppings
- ยผ cup Salsa or enchilada sauce
- ยผ cup Sour Cream or guacamole
- 2 Tablespoons Chives thinly sliced; or green onions
Instructions
- In a large nonstick skillet over medium heat, add the chorizo with about 1 tablespoon of water and cook the chorizo until golden and crispy. Remove the chorizo and place on a paper towel lined plate.
- Meanwhile, return the pan with the chorizo grease to medium heat and add the peeled and shredded potatoes. Season with salt and pepper and cook until golden brown on the underside. Flip and cook again until golden brown. Use a spatula to break up the potatoes and cook until most of the potatoes are golden brown. Set aside, then wipe out the pan with a paper towel.
- Wipe the skillet clean, then add a couple tablespoons of butter and melt over medium heat. While the butter is melting, crack the eggs in a bowl, add the water, and whisk well.
- Pour the egg mixture into the skillet over medium low heat. Season with salt and pepper, then let the eggs cook a few seconds until they set on the bottom of the skillet. Use a spatula to gently push the eggs off the bottom of the skillet creating large fluffy curds. Continue gently stirring and folding the eggs over themselves until there is no longer liquid in the pan. Remove from heat.
- Combine the hash brown potatoes, green chilis, scrambled eggs, and cooked chorizo to the pan and fold together.
Assemble the Breakfast Tacos
- Add just a little cooking oil or butter to a large skillet or blacktop. Place the corn tortillas on top and heat through.
- Once warm, add some shredded cheese and about ยฝ cup of the egg mixture. Top with salsa, sour cream, and freshly chopped chives. Enjoy!
Nutrition
More Easy Breakfast Recipes
- Lemon Poppy Seed Pancakes
- Homemade Belgian Waffles
- Whole Wheat Pancakes
- Vegetable Quiche
- Savory German Pancakes
- Mini Cheese Quiche
- Potato Crust Quiche
- Fresh Fruit Cake
- Spinach and Feta Quiche
- Smothered Hash Browns
- Bacon and Mushroom Quiche
- Blueberry French Toast Bake
- Berry Coffee Cake
- Cranberry Muffins
- More Breakfast Recipes
- More Tex Mex Recipes
This Mexican Breakfast Taco recipe is easy to prepare and perfect for a hearty breakfast or brunch. Each corn tortilla is stuffed with shredded cheese and a mixture of scrambled eggs, chorizo, potatoes, green chilis, and your favorite toppings.
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