Give your breakfast a major flavor upgrade. These Breakfast Tacos are the perfect blend of healthy, filling, fun, and delicious!
Yes, you can eat a taco for breakfast. Cue the applause!
In case you have a skewed perception of what breakfast tacos are, real-deal Texas breakfast tacos are sooooo much more than a tortilla with eggs.
Yes, breakfast tacos are a Texas thing.
I’ve Tex-Mex breakfast tacos in Austin, Houston, and Dallas. You can find brisket tacos, migas tacos, crispy bacon tacos, and more on the menu.
My absolute favorite are the chorizo breakfast tacos.
- Chorizo is bold and zesty.
- Since it’s sausage, it feel extra brunch appropriate.
- It is easy to find at major grocery stores.
- It cooks in a few minutes (unlike brisket which takes a full day of TLC).
Not only does this recipe wholly satisfy my breakfast taco craving, but it is also ready in 20 minutes flat.
While they’re truly scrumptious and special at breakfast, they also make a fantastic hearty lunch or dinner that the entire family will enjoy.
The leftovers also reheat beautifully, and if you’d like to make these tacos for a crowd, you can multiply it by as many portions as you need.
5 Star Review
“So good! Delicious and so healthy and versatile!!”
— Donna —
How to Make the Best Breakfast Tacos
This recipe is stunningly simple.
You cook all the breakfast tacos ingredients together in a pan, stuff your tortillas with wild abandon, then wonder how many nights in a row it will be until you get tired of them. <—I can’t advise a specific number, as our leftovers ran out long before our craving for them did.
The Ingredients
- Turkey Chorizo. Chorizo is a spicy breakfast sausage popular in Mexican cooking. Turkey chorizo has all of the stellar spice of classic pork chorizo but is leaner.
- Black Beans. They add more texture to the tacos. Plus, they’re packed with filling protein and fiber.
Use a can of reduced sodium black beans for ultimate ease (rinse and drain), or plan ahead and use 1 1/2 cups of Instant Pot Black Beans.
You can also omit the beans from the filling and spread your tortillas with refried beans, like these Instant Pot Refried Beans, before adding the chorizo.
- Cheese. No breakfast taco should be without a cheesy element.
- Prepared Salsa. A super shortcut that adds flavor pizzazz for next-to-zero extra work on our part. It makes the filling more moist, and you can serve the extra on the tacos. WIN. Use any salsa you love (I went for a medium, chunky style; green salsa would also be tasty).
For spicy breakfast tacos, use a hot prepared salsa or doctor your breakfast tacos up with hot sauce at the end.
- Green Onions. Adds a touch of onion flavor and freshness.
- Tortillas. Wrap up all the flavors of the filling into a pillowy soft tortilla.
The Directions
- Warm the tortillas by wrapping them in a slightly damp paper towel and microwaving (or lightly toast them over the open flame of a gas burner). Brown the chorizo in a large skillet (nonstick or a cast iron skillet both work) over medium high heat.
- Pour in the beans and salsa and stir over medium heat. Mash the beans. Add part of the green onions. Season with kosher salt and pepper to taste.
- Stuff the filling into the warm tortillas. Top as desired and DIG IN!
Because part of the fun of tacos at any time of day is topping them off!
- Pickled Onions
- Vegan Queso
- Homemade Guacamole or avocado slices
- Sliced jalapeños
- Lime wedges
- Diced cherry tomatoes
- Pico de gallo
Storage Tips
- To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
- To Reheat. Rewarm in a skillet on the stovetop over medium-low heat or in the microwave. Serve scrambled with eggs or over rice, or make another round of tacos.
- To Freeze. Freeze breakfast taco filling in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
The filling can be prepared up to 1 day in advance. Rewarm the filling and heat the tortillas just before serving.
Leftover Ideas
- Make more tacos! This is an obvious and delicious choice. Warm the filling and tortillas separately, stuff, and devour.
- Breakfast quesadillas. Layer the filling with cheese and grill on your stove for pan fried breakfast tacos.
- Egg Breakfast Tacos. This is a great way to stretch the filling. Scramble some eggs and combine with the warmed filling or top your taco with a fried egg.
- Add rice. Warm the filling and mix it with brown rice or cauliflower rice, with a generous topping of more avocado and Greek yogurt. <—How I ate the leftovers for lunch. This is also a great option for adding fried or scrambled eggs.
What Goes Well with Breakfast Tacos
Try these breakfast tacos with potatoes, sweet potatoes, or hash browns.
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Crockpot Breakfast Potatoes
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Cauliflower Hash Browns
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Sweet Potato Hash Browns
Recommended Tools to Make this Recipe
- Skillet. Perfect for making the breakfast taco filling.
- Baking Sheet. To keep tortillas warm for the sausage breakfast tacos.
- Spatula. An all-purpose, heat-proof spatula.
Stainless Steel Saute Pan
With high sides and a large surface area, this pan is ideal for so many recipes. It’s even oven-safe up to 600 degrees F.
In our house, breakfast tacos are called “the best breakfast ever.” What will you call them in yours?
Frequently Asked Questions
If you’d like a vegetarian breakfast tacos recipe, you could try swapping the chorizo for mushrooms (you’ll need to add a good amount of spices, since the chorizo comes pre-spiced) or try my Tofu Tacos, topped with an egg to give them a breakfast vibe.
We doll up our homemade breakfast tacos with avocado, because if we can find an excuse to add avocado to anything around here, we generally do. We also like to add tomatoes and fresh cilantro. For more ideas, see the blog post above.
Yes, a Mexican cheese blend should work well in this recipe. Crumbled feta or cotija cheese would also be tasty.
Breakfast Tacos
Ingredients
- 12 small flour tortillas swap corn to make gluten free
- 1 tablespoon extra-virgin olive oil
- 16 ounces ground chorizo turkey sausage*
- 1 (15-ounce) can low-sodium black beans rinsed and drained
- 1/2 cup prepared salsa plus additional for serving
- 1 small bunch green onions finely chopped, divided
- 1 cup freshly shredded sharp cheddar cheese about 3 ounces
For serving:
- Diced tomatoes or halved cherry or grape tomatoes
- Sliced avocado
- Chopped fresh cilantro
Instructions
- To warm the tortillas: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Divide the tortillas into two stacks of 5 and wrap each stack in foil. Place the stacks on an ungreased baking sheet. Place in the oven and heat for 8 to 10 minutes, until warmed through. Set aside and leave wrapped until ready to serve.
- In a large, deep skillet, heat the olive oil over medium-high heat. Once the oil is hot but not yet smoking, add the turkey sausage (stand back, as it may splatter). Cook, breaking apart the meat into small pieces with a wooden spoon or a heatproof spatula, until brown and fully cooked through, about 8 minutes.
- Add the beans and salsa. Stir to combine, and with the back of a large spoon, lightly mash the beans. Cook until the beans are heated through and the salsa liquid has cooked off, about 3 minutes. Stir in about two-thirds of the green onions, reserving a small handful for serving. Let cook 30 seconds, then remove the filling from the heat.
- Stuff and serve! Pile the filling into warm tortillas, adding about 1/3 cup to each. Top each with a generous tablespoon of cheese or any other desired toppings. Enjoy immediately.
Notes
- *Look for uncooked ground turkey chorizo sausage, sold in a bulk-type package (I found a 16-ounce tube of it in the meat department by the other ground turkey). If you can’t find it, you can swap regular chorizo. Note that this is different than Spanish cured chorizo, which is cooked and slices more like salami (it’s delish, but will not work for this recipe).
- TO MAKE AHEAD: Filling can be prepared up to 1 day in advance. Rewarm the filling and heat the tortillas just before serving.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm in a skillet on the stovetop over medium-low heat or in the microwave. Serve scrambled with eggs or over rice, or make another round of tacos.
- TO FREEZE: Freeze breakfast taco filling in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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Breakfast tacos are so versatile and ingredients can be varied depending upon what is available at the time or what may be in one’s pantry. Happy for you that you discovered good old Texas tacos! They can be enjoyed at any time of the day or night!
I am HOOKED now Pegg, thank you!
I forgot to say that I will be pinning this recipe of yours also. Yummy!
<3 Hope you enjoy!
What an awesome breakfast to wake up to!
Thank you!
Tacos for breakfast! Yes, please!
Erin can you use the soy chirizo from Trader Joe’s?
Angela, is it crumbly similar to a ground turkey meat? If yes that would be delicious!
Yes! Tacos for breakfast!!! These look delicious.
I bought turkey chorizo a few days ago and wasn’t sure what to do with it. I was so happy to find this recipe when I searched your website for “turkey chorizo.” I did not have tortillas so just made them with a side of scrambled eggs. So good! Leftovers will be for dinner and I may send some home with my daughter later today. Delicious and so healthy and versatile!! Thanks Erin!!
I’m so happy that you enjoyed them, Donna! Thank you for sharing this kind review!