Breakfast Tacos

We love Mexican food at our house. One of our favorite breakfasts is chorizo and eggs, but I wasn’t in the mood for the same ol’ thing. And then I got started. A little of this, a little of that, and, hey! We still have the flour street taco tortillas!

And breakfast tacos are born.

breakfast tacos

Now, I know breakfast tacos are not a new idea. There are so many out there, but this recipe lets you do it your way! It you really don’t like the Mexican chorizo, you can use taco filling. Don’t like beans? Leave them off, just use more meat. Don’t like meat? Just add more beans – like use black beans instead of chorizo along with the pinto beans. And switch out the flour tortillas for corn – cheddar for cotija. The only thing you really need to keep, are the eggs! Of course if your vegan, use tofu instead!

See! This breakfast taco recipe is merely a springboard for you personalize anyway that sounds delicious to you!

Here’s How to Do it:

Start by cooking up the chorizo. Either beef or pork will work, but make sure you are using Mexican chorizo, not longaniza or Spanish chorizo. Slowly simmer in a heavy skillet until the liquid is evaporated and the meat is browned and fragrant.

While it’s cooking, wrap the tortillas in foil and place into a warm oven, about 300°

Push the chorizo off to the side and add a little more oil.

Drain the beans and place them in the pan with the chorizo and oil. Cook on high for about 2 to 3 minutes, then lower the heat to low and cook until there is no liquid left.

While the beans are cooking, whisk the eggs with 2 Tablespoons water, salt and pepper.

When the beans are done, push them off to the side and pour the eggs into the hot pan. Gently push and fold the eggs to make sure they are cooked on all surfaces.

Stir half the cheese into the eggs and cook until it’s melted.

While it’s all cooking, grate the cheese and chop the green onions.

Take the tortillas out of the oven and assemble your tacos. Add salt and pepper to taste and garnish with the remaining cheese and green onions.

breakfast tacos

 

breakfast tacos

© Copyright 2019 The Lazy Gastronome

Breakfast Taco

A delicious combination of Mexican flavors and creamy eggs.

  • 9 oz. Mexican chorizo
  • 1 14 oz can pinto or black beans
  • 8 large eggs
  • 4 oz extra sharp cheddar or pepper jack
  • 4 large green onions
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 – 8 street taco size flour tortillas
  1. Start by cooking up the chorizo. Either beef or pork will work, but make sure you are using Mexican chorizo, not longaniza or Spanish chorizo. Slowly simmer in a heavy skillet until the liquid is evaporated and the meat is browned and fragrant. 

  2. While it's cooking, wrap the tortillas in foil and place into a warm oven, about 300°

  3. Push the chorizo off to the side and add a little more oil. 

  4. Drain the beans and place them in the pan with the chorizo and oil. Cook on high for about 2 to 3 minutes, then lower the heat to low and cook until there is no liquid left. 

  5. While the beans are cooking, whisk the eggs with the 2 Tablespoons of water, salt and pepper.

  6. When the beans are done, push them off to the side and pour the eggs into the hot pan. Gently push and fold the eggs to make sure they are cooked on all surfaces. 

  7. Stir half the cheese into the eggs and cook until it's melted.

  8. While it's all cooking, grate the cheese and chop the green onions. 

  9. Take the tortillas out of the oven and assemble your taco. Add salt and pepper to taste and garnish with the remaining cheese and green onions. 

© Copyright 2019 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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