american/ Breakfast/ eggs for breakfast/ mexican and tex-mex/ savory breakfast

Breakfast tacos (scrambled eggs and chorizo tacos)

17 May 2020

This is one of our favorite breakfasts lately. These breakfast tacos are tortillas filled with scrambled eggs with chorizo sausage, and served with pico de gallo. They are so delicious and comforting, fresh tomato Mexican salsa takes them over the top!

This is our breakfast / lunch comfort food that reminds us of our amazing holidays in Key West.

tacos with scrambled eggs and chorizo, small bowl with pico de gallo on the side

We’ve eaten these breakfast tacos during our holiday in Key West in a place called Rams Head Southermost on 804 Whitehead St. Actually we wanted to eat the breakfast in a very popular place called Blue Heaven, but we’ve learned upon arrival that the waiting time for the table is a minimum of 1 hour! So no, thank you!

We’ve found another restaurant nearby and I’m so happy we did. The food was really good and the service so helpful. They restaurant was full but the staff was still were able to find a table for as and serve us breakfast although it was already 12 o’clock (among other reasons, we really couldn’t find a parking spot!). Besides this dish we’ve also eaten chocolate cake and key lime pie which were also amazing.

Ingredients:

Instead of chorizo, you can use other sausage that you like, like andouille. I wouldn’t use any mildly-spice sausage or Italian-style sauce (the flavor is just too different). Just bear in mind that chorizo is a Mexican / Spanish pork sausage that is really aromatic and boldy flavored so it will be hard to duplicate its flavor.

Note about the tomatoes: for pico de gallo it’s best to use good quality, ripe, summer tomatoes that are meaty and not very juicy. If these tomatoes are not in season yet just use any tomatoes you have on hand and squeeze out as many moisture as possible.

Instead of pico de gallo, you can use Mexican-style tomato salsa.

Traditionally, the jalapeño peppers are one of the ingredients for pico de gallo. I didn’t add any because my kid doesn’t like it. Feel free to add any hot peppers that you like. For this amount I would use 1 small jalapeno pepper with seeds and membranes removed. If you want a spicier condiment, leave the seeds and membranes or use a hotter chili pepper, like serrano pepper.

ingredients needed to prepare breakfast tacos and pico de gallo

Step-by-step instructions:

These are complete instructions with step-by-step photos showing how to make this dish. Scroll down for printable recipe card with the ingredient list.

START WITH THE PICO DE GALLO:

preparing of pico de gallo, pico de gallo in a white bowl

Peel and core 1 lb (450g) tomatoes. Squeeze the juice and seeds out of the tomatoes (you can use it for other dishes), for this condiment you will need only the tomato flesh. Chop the tomato flesh finely, squeeze the tomatoes once again with your hands and add to a bowl. You should have about 1 cup of chopped tomato flesh.

If you want to reserve the chorizo fat (which is very aromatic) and add it to other dishes just strain the cooked chorizo through a fine mesh strainer and reserve the fat (store it in the fridge). You can use the fat to season other dishes, to cook potatoes etc.

Finely chop the cilantro so that you have 2 Tbsp and 1/2 small onion, add to the tomatoes.

Season with 1-2 Tbsp of lime juice (limes vary in their acidity) and salt and pepper to taste, mix until combined. Set aside.

NEXT, MAKE THE SCRAMBLED EGGS WITH CHORIZO:

chopped chorizo in a pan, cooked chorizo in a pan
  1. Cut 3.5 oz (100g) chorizo into small pieces and add to a cold pan. This is about 1 cup of chopped chorizo sausage.
  2. Heat over medium-high heat until the chorizo is browned and crispy and has released lots of fat. Stir the chorizo from time to time making sure it doesn’t stick to the pan and that it’s browned and crispy on all sides.
beaten eggs in a white bowl, drained cooked chorizo sausage on a paper towel

3. In the meantime, beat 6 large eggs with 1/4 cup of milk, until smooth, season with salt and pepper to taste.

4. Transfer the chorizo to a plate lined with paper towels to drain excess fat. Clean the pan with paper towels reserving about 1 teaspoon of fat.

If you want to reserve the chorizo fat (which is very aromatic) and add it to other dishes just strain the cooked chorizo through a fine mesh strainer and reserve the fat (store it in the fridge). You can use the fat to season other dishes, to cook potatoes etc.

chorizo sausage added on top of half-set scrambled eggs, scrambled eggs with chorizo in a pan

5. Add the eggs to the pan and cook, stirring from time to time. When the eggs are half set, add the chorizo back to the pan.

6. Stir until combined and the eggs are set or just slightly ‘wet’ (depens on how you like your scrambled eggs).
Take the pan off the heat and immediately transfer the scrambled eggs to a plate (so they won’t overcook in the pan).

ASSEMBLE THE DISH:

  1. Clean the pan with paper towels and warm up 4 small tortillas on the pan, on both sides until warm and slightly brown (I like to add a small amount of oil and cook the tortillas with oil, this is optional).
  2. Fill the tortillas with scrambled eggs with chorizo, sprinkle with 1/4 of shredded cheese.
  3. Serve with pico de gallo.
    Enjoy!
big white plate with 4 breakfast tacos and two small bowl with pico de gallo

Other recipes using tortillas you may like:

Breakfast tacos (scrambled eggs and chorizo tacos)

Delicious breakfast tacos filled with scrambled eggs cooked with chorizo sausage and served with pico de gallo.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings
Calories 819kcal
Author Aleksandra

Ingredients

tacos:

  • 4 small tortillas 8-inch/20cm
  • 3.5 oz chorizo (100g) 1 cup chopped chorizo
  • 6 large eggs
  • 1/4 cup milk
  • salt and pepper to taste
  • 1/4 cup grated cheddar

pico de gallo:

  • 1 lb tomatoes (450g)
  • 1/2 small onion white or red
  • 2 tablespoons chopped cilantro
  • 1-2 tablespoons lime juice
  • salt and pepper to taste

Instructions

Start with the pico de gallo:

  • Peel and core the tomatoes. Squeeze the juice and seeds out of the tomatoes (you can use it for other dishes*), for this condiment you will need only the tomato flesh. Chop the tomato flesh finely, squeeze the tomatoes once again with your hands and add to a bowl. You should have about 1 cup of chopped tomato flesh.
  • Finely chop the cilantro and onion, add to the tomatoes.
  • Season with the lime juice (limes vary in their acidity) and salt and pepper to taste, mix until combined. Set aside.

Make the scrambled eggs with chorizo:

  • Cut the chorizo into small pieces and add to a cold pan. Heat over medium-high heat until the chorizo is browned and crispy and has released lots of fat. Stir the chorizo from time to time making sure it doesn’t stick to the pan and that it’s browned and crispy on all sides. Transfer the chorizo to a plate lined with paper towels to drain excess fat*. Clean the pan with paper towels reserving about 1 teaspoon of fat.
  • In the meantime, beat the eggs with milk, until smooth, season with salt and pepper to taste.
  • Add the eggs to the pan and cook, stirring from time to time. When the eggs are half set, add the chorizo back to the pan, stir until combined and the eggs are set or just slightly ‘wet’ (depends on how you like your scrambled eggs).
  • Take the pan off the heat and immediately transfer the scrambled eggs to a plate (so they won’t overcook in the pan).
  • Clean the pan with paper towels and warm up the tortillas on the pan, on both sides until warm and slightly brown (I like to add a small amount of oil and cook the tortillas with oil, this is optional).

Assemble:

  • Fill the tortillas with scrambled eggs with chorizo, sprinkle with cheese.
  • Serve with pico de gallo.
  • Enjoy!

Notes

  • How to use up leftover juice from the tomatoes: you can add it to any dish when you’re using crushed/canned tomatoes, like any kind of tomato sauce, stew with tomatoes. If you’re not planing making such a dish in the next couple of days, you can freeze the juice.
  • Note about the tomatoes: for pico de gallo it’s best to use good quality, ripe, summer tomatoes that are meaty and not very juicy. If these tomatoes are not in season yet just use any tomatoes you have on hand and squeeze out as many moisture as possible.
  • If you want to reserve the chorizo fat (which is very aromatic) and add it to other dishes just strain the cooked chorizo through a fine-mesh strainer and reserve the fat (store it in the fridge). You can use the fat to season other dishes, to cook potatoes etc.
  • If you want this dish to be even quicker, serve it with store-bought tomato salsa.
  • Instead of chorizo, you can use another sausage that you like, like andouille. I wouldn’t use any mildly-spice sausage or Italian-style sauce (the flavor is just too different). Just bear in mind that chorizo is a Mexican / Spanish pork sausage that is really aromatic and boldly flavored so it will be hard to duplicate its flavor.
  • Traditionally, the jalapeño peppers are one of the ingredients for pico de gallo. I didn’t add any because my kid doesn’t like it. Feel free to add any hot peppers that you like. For this amount, I would use 1 small jalapeno pepper with seeds and membranes removed. If you want a spicier condiment, leave the seeds and membranes or use a hotter chili pepper, like serrano pepper.
  • Calories count = 1 serving (1/2 of the recipe). This is only an estimate! This dish has probably less calories than stated because we don’t use all the chorizo fat, some of it is discarded. I wasn’t unfortunately sure how to calculate that (these calories include whole chorizo sausage). The calories are calculated by means of a free internet calorie calculator.
Course Breakfast, lunch
Cuisine American, mexican-inspired
Keyword breakfast tacos, chorizo tacos, scrambled eggs tacos

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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