Quick Chorizo and Egg Breakfast Tacos

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Not much time, but you want a healthy, homemade breakfast? Quick Chorizo and Egg Breakfast Tacos come together in 15 minutes, and they're loaded with healthy Mexican flavors... a perfect way to start your day! #tacoTuesday

Tamara Talks (about breakfast tacos)

My most recent recipe/post was a healthy homemade chorizo sausage recipe. These quick tacos are a follow up to the that recipe.

Healthy Mexican chorizo and egg breakfast tacos are probably the most frequent "recipe" prepared at Andersen casa. Rarely does a weekend pass that my husband Mark doesn't make them on Sunday morning before choir practice and church. Yes. My husband makes breakfast on Sunday mornings.

If truth be told, these tacos may not qualify as a "recipe," but don't tell anyone! 😉 Obviously, eggs, chorizo, and tortillas are necessary. Beyond those 3 ingredients, be creative. You'll find breakfast tacos toppings further down in the post, so keep scrolling!

I think I've been eating some version of chorizo and egg tacos since I began eating solid food as a toddler. Lol. They're so Quick. Easy. Healthy. Do say you'll read on and give them a try!

How to Make Chorizo and Egg Breakfast Tacos

Chorizo and Egg Tacos Ingredients

• 2 ounces lean chorizo per serving
• 2 eggs per serving
• corn tortillas
• fresh toppings - avocado, cilantro, cotija, jalapeño, lime wedges, salsa, asadero or Mexican blend cheese, chopped scallions, thin sliced radishes

Cooking Steps

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To prepare these Quick Chorizo and Egg Breakfast Tacos simply:

• Prep garnishes as the rest of the recipe comes together VERY QUICKLY!
• Brown the chorizo in a good-sized skillet. If it's super lean like mine is, spray the pan with cooking spray first.
• I never have any grease in my pan, so I add the beaten eggs right in with the chorizo. If you have accumulated some grease, you may want to remove the browned chorizo to a towel-lined bowl, wipe the pan, and add the chorizo back in with the eggs.
• Cook, stirring occasionally, until the eggs are cooked through. Don't dry them out!
• Warm the tortillas in a tortilla warmer or on a hot dry pan.
• Fill the tortilla about ⅔ full with chorizo and eggs, and add desired toppings.

Tips and FAQ

First, I hope you see the flexibility of this "recipe." (Remember, I use that term loosely). It is extremely liberating to feel confident in adding, subtracting, and substituting when cooking. Need some examples?

You don't have lean chorizo? Try adding some smoky crumbled bacon, diced ham, or leftover carnitas.

You're following a plant-based diet? You can still make these (as I have). Try substituting seasoned black beans or pintos for the chorizo. I have even used my vegan borracho beans on occasion.

Reducing carbs? Omit the tortilla, and do this in a bowl. My husband and I have been skipping the tortillas lately. At 50 calories and 20+ grams of carbohydrates each, skipping them does add up.

Sometimes I add salsa, and sometimes I don't. I find chorizo adds so much flavor salsa is a little redundant. However, if I sub black beans for the chorizo, salsa verde is awesome.

Rarely (if ever) do I use flour tortillas for anything. One 6" flour tortilla has 90 calories as opposed to 50 calories in the same size corn tortilla. This is just my personal preference. See corn versus flour tortillas for more nutritional information.

I consistently stick to the 2 eggs and 2 ounces lean chorizo per serving. I don't care chorizo and egg tacos with leftover chorizo and eggs. Admittedly, I did eat them leftover on photo day because I felt I needed to make a larger quantity for reference purposes. 😂

As we kick off 2020, I'm focused on making healthy choices, imbibing less, exercising even more, and creating lots of interesting and healthy recipes... I hope you'll join me!