• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Homebody Eats
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Dessert
    • Main Dish
    • Side Dish
  • Entertaining
  • Kitchen Essentials
  • About
  • Start a Food Blog
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop Courses & Cookbooks
  • Italian Cooking Retreat
  • Contact
  • About
ร—
Homebody Eats ยป Recipes ยป Breakfast

Mexican Breakfast Tacos

Published: Apr 30, 2020 ยท Modified: Apr 28, 2022 by Jessica Mode ยท This content may include affiliate links.

360 shares
  • Share
  • Email
  • Print
Jump to Recipe Print Recipe

Mexican breakfast tacos will be sure to start your day out right! Mexican chorizo rocks my world, including in these breakfast tacos topped with eggs and avocado.

three chorizo and egg tacos on a wooden serving board.

Want To Save This Article?

Enter your email below and we'll send it straight to your inbox. Plus, you'll receive new weekly recipe inspiration.

Save this Article

We're all in need of some easy meals. Meaning they don't take a long time to prepare, use lots of pantry staples or long-lasting produce, AND, of course, tastes delicious.

If you're anything like me, you may be feeling uninspired lately. Being cooped up at home isn't always the best for creativity. But, I'm hoping this meal will get you out any possible food ruts.

Mexican Breakfast Tacos

These Mexican breakfast tacos are the perfect answer to our needs right now. Obviously, they are meant for breakfast. However, if you want to make a bigger batch of the filling, you could omit the eggs, you could eat this with the tortillas or a side of rice. Perfect for any easy dinner!

I love the flavor that comes with this dish. The chorizo adds in a layer of spice. And you just can't beat the caramelized onions and peppers that go along with the Mexican chorizo and potatoes. And you can't forget the potatoes that helps everything meld into one delicious breakfast hash.

Learn All About Mexican Chorizo + How to Cook Chorizo on the Stove - Homebody Eats

Cooking with Potatoes

Potatoes are a great pantry staple that are delicious in many dishes, including these breakfast tacos. Let's take a moment to appreciate potatoes and learn a little bit more about them for today's quick cooking tip!

Potatoes are best stored in a dark room, preferably in temperatures between 50ยฐF - 65ยฐF. Be sure not to store raw potatoes in the refrigerator. This will encourage the potato starch to turn to sugar, leading to gray-colored streaks in the potato when cooked (ew, no thanks)!

If the potatoes have green patches, eyes, or sprouts, be sure to remove them before cooking. There could possibly be solanine present (a harmful toxin if eaten in large quantities). So, be sure to look out for these warning signs, remove before eating, or discard the whole potato if too many green patches, eyes, or sprouts are present.

Good news, especially during quarantine: all-purpose potatoes can last for up to 2 months if stored properly!

P.S. - If you choose to peel or cut your potatoes hours before cooking, make sure to store them in water and refrigerate to prevent browning.

Mexican breakfast tacos with chorizo

More Breakfast Recipes

  • overnight oats in a mason jar topped with strawberry.
    Chocolate Covered Strawberry Overnight Oats
  • oven roasted dill and garlic russet potatoes.
    Garlic Dill Breakfast Potatoes
  • energy bites held in hand.
    No Bake Almond Butter Balls (15 Minute Snack)
  • cherry smoothie topped with chocolate granola.
    Cherry Granola Smoothie

Love this recipe? Please leave a 5-star โญโญโญโญโญ rating in the recipe card below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.

three chorizo tacos topped with an avocado slice laying on wooden cutting board.

Mexican Breakfast Tacos

Mexican breakfast tacos will be sure to start your day out right! Mexican chorizo rocks my world, including in these breakfast tacos topped with eggs and avocado.
Author: Jessica Mode
5 from 1 vote
Print Recipe Pin Recipe
Active Time 53 minutes mins
Cook Time 41 minutes mins
Total Time 53 minutes mins
Course Breakfast, Main Course
Cuisine Mexican
Servings 12 tacos
Calories 334 kcal

Ingredients
  

  • 3 tablespoons olive oil divided
  • 10 ounces Mexican pork chorizo casing removed
  • ยฝ medium red onion finely chopped
  • 1 yellow or orange pepper finely chopped
  • 1 pound red potatoes cut into small (ยผ inch) dice
  • ยผ teaspoon kosher salt
  • 12 eggs
  • 4 tablespoons milk (or almond milk)
  • 6 tablespoons unsalted butter
  • 12 corn tortillas
  • 1 avocado thinly sliced

Instructions
 

  • Heat 1 tablespoon of olive oil in a heavy bottom saucepan over medium heat. Once hot, add in chorizo. Break into small, bite-sized pieces using a spatula. Cook for 6-8 minutes until meat is slightly darker and fat has rendered from the pork. Once cooked, remove chorizo from pan using a slotted spoon, leaving excess fat in the saucepan.
  • Reduce heat to medium-low and add an additional 2 tablespoons olive oil. Add in red onion, stirring frequently for 7-8 minutes. Add in peppers and continue cooking for an additional 7-8 minutes until peppers are soft. Cook potatoes in onion and pepper mixture, covered, for 15 minutes, stirring occasionally. Remove from heat and season mixture with ยผ teaspoon salt. Add chorizo back in.
  • When ready to serve, combine 12 eggs, milk, and salt and pepper to taste. Whisk until well blended. Heat butter in saute pan. Pour egg mixture into hot pan and cook, stirring frequently with a rubber spatula, until set (about 2 minutes). Eggs should be set, but still shiny and moist.
  • Warm tortillas over a medium-low flame on a gas stove until slightly charred, or on a cast-iron skillet until warmed through. Fill tortillas with chorizo & potato mixture, eggs, and a slice of avocado. Serve immediately.

Notes

If you are prepping the chorizo & potato mixture to eat for breakfast throughout the week, do not make eggs ahead of time. For each egg you wish to scramble, add 1 teaspoon of milk, plus salt and pepper to taste.

Nutrition

Calories: 334kcalCarbohydrates: 21gProtein: 12gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 194mgSodium: 303mgPotassium: 398mgFiber: 4gSugar: 2gVitamin A: 885IUVitamin C: 18mgCalcium: 61mgIron: 2mg
Have you tried this recipe?Tag @homebody.eats on Instagram so we can see your creations!

Did you make this recipe?!

Let me know how you liked the recipe! Comment below, or share a picture on Instagram with the hashtag #HomebodyEats. Happy cooking, Homebody family!

More Breakfast

  • two bowls with chocolate protein overnight oats and toppings.
    High Protein Chocolate Overnight Oats (36g Protein)
  • frosted cinnamon rolls in a pan.
    Brown Butter Frosted Sourdough Cinnamon Rolls
  • seeded bagels on a tray.
    Seeded Bagels
  • two whole wheat sourdough batards.
    Whole Wheat Sourdough Batard (2 Loaves)

Reader Interactions

Comments

    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Diane

    December 14, 2021 at 8:22 pm

    5 stars
    I just made these for my family for brunch this weekend. Everyone ate every last taco, so I'd say they were a hit!

    Reply

Primary Sidebar

Hi, I'm Jessica! Here, you'll find delicious & fresh recipes that will help you learn to master a new skill in the kitchen!

More about me โ†’

Breakfast Recipe Ideas

  • overnight oats in a mason jar topped with strawberry.
    Chocolate Covered Strawberry Overnight Oats
  • cheesy open faced tuna with avocado.
    California Open Faced Tuna Melt
  • three chorizo tacos topped with an avocado slice laying on wooden cutting board.
    Mexican Breakfast Tacos
  • cherry smoothie topped with chocolate granola.
    Cherry Granola Smoothie

Veggie Side Dishes

  • crispy rosemary baby potatoes in a bowl.
    Crispy Rosemary Baby Potatoes
  • roasted brussel sprouts topped with balsamic glaze and parmesan cheese.
    Brussel Sprouts With Balsamic Glaze (4 Ingredients)
  • blue cheese and almond green beans.
    Almond and Blue Cheese Green Beans
  • garlic cauliflower mash garnished with panko and chives.
    Garlic Parmesan Cauliflower Mash

Footer

โ†‘ back to top

About Us

Learn About Us
Privacy Policy
Accessibility Statement
Disclaimer
Terms of Use

Newsletter

Sign Up for weekly emails and updates

Contact

Contact Us
Shop Courses & Products
Work With Us

As an LTK & Amazon Associate, I earn from qualifying purchases.

Copyright ยฉ 2025 Homebody Eatsยฎ

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.