When it comes to weekend brunch, my husband and two boys would choose waffles or pancakes nine times out of ten. That is, unless some sort of sausage is being mixed into an egg dish. As an egg lover myself—and typically the one in charge of the stovetop—I am more than happy to cook up some sausage if it means that eggs will be on the menu.
Every year for my husband’s birthday and Father’s Day, the boys and I make a batch of breakfast burritos for the man of the hour, which is exactly where the love of chorizo and eggs originated. That being said, those breakfast burritos can be fairly labor intensive, so I was thrilled that my family liked these easy chorizo breakfast tacos.
Start by cooking the chorizo over medium-high heat, breaking it up with a wooden spoon as it cooks. If you are making these breakfast tacos for a weekday breakfast and want to speed up the process even more, cook the sausage the day before and store it in the refrigerator. It will warm up once it’s mixed with the eggs.
Chorizo sausage always tends to have a little extra fat. Once it’s cooked through, transfer it to a bowl lined with paper towel. The paper towel will absorb the extra grease so you don’t end up with drippy tacos. No one wants that!
Next, whisk and scramble the eggs, season with salt and pepper, then stir in the cooked chorizo sausage.
Now it’s time to assemble the tacos. Use two corn tortillas for each taco so that the tacos don’t fall apart while you’re eating them.
We like to top our breakfast tacos with pepper Jack cheese, pico de gallo and slices of avocado, but feel free to use whatever appeals to you. Minced cilantro, Cheddar cheese or queso fresco and tomatillo salsa would also be great options.
These Chorizo Breakfast Tacos are a winner: less than 10 ingredients, only 20 minutes from start to finish, and so much flavor. Dig in!
How about you? What’s your favorite weekend brunch dish?
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