Breakfast Tacos with Chorizo and Eggs

Name: Breakfast Tacos with Chorizo and Eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 small flour or corn tortillas; 8 ounces Mexican chorizo, casings removed; 6 large eggs; 2 tablespoons whole milk; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup shredded Monterey Jack cheese; 1/4 cup diced white onion; 1/4 cup fresh cilantro leaves, chopped; 1/4 cup cotija cheese, crumbled; Salsa and avocado slices, for serving

Published Date: 4/2/2026

Ingredients

8 small flour or corn tortillas
8 ounces Mexican chorizo, casings removed
6 large eggs
2 tablespoons whole milk
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup shredded Monterey Jack cheese
1/4 cup diced white onion
1/4 cup fresh cilantro leaves, chopped
1/4 cup cotija cheese, crumbled
Salsa and avocado slices, for serving

Instructions

Heat a large non-stick skillet over medium heat. Add the Mexican chorizo and cook for 5 to 7 minutes, breaking it apart with a wooden spoon until browned and cooked through. Drain any excess grease if necessary.
In a medium bowl, whisk together the large eggs, whole milk, kosher salt, and black pepper until light and frothy.
Pour the egg mixture into the skillet with the cooked chorizo. Reduce the heat to medium-low. Cook, stirring gently and frequently, until the eggs are soft-scrambled and just set, about 3 to 4 minutes.
Sprinkle the shredded Monterey Jack cheese over the egg and chorizo mixture. Remove the skillet from the heat and let it sit for 1 minute until the cheese melts.
Warm the tortillas in a dry skillet over medium-high heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
Divide the scrambled eggs and chorizo evenly among the warm tortillas. Top with diced white onion, fresh cilantro, crumbled cotija cheese, and serve immediately with salsa and avocado slices.

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