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Chorizo Breakfast Tacos

by Contributing Author

Greatly upgrade the taste of breakfast.They are chorizo ​​breakfast tacos It’s the perfect blend of healthy, filling, fun and delicious!

sausage breakfast tacos on a blue plate

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yes it is you can I eat tacos for breakfast. Applause!

Most mornings, I make these classic, customizable breakfast tacos with eggs. They hit the spot every time.

For those mornings you want to spice things up (literally), these chorizo ​​breakfast tacos are here.

Real Texas breakfast tacos, like the ones I’ve had in Austin, Houston, and Dallas, span a spectrum of flavors, and we shouldn’t limit ourselves either.

On my last visit to Houston, I tried the Brisket Taco, Migas Taco, Crispy Bacon Taco, and Chorizo ​​Breakfast Taco which were my favourites.

  • Chorizo ​​is bold and tangy.
  • It’s a sausage, so it’s perfect for brunch.
  • You can easily find it at any major grocery store.
  • Ready in minutes (unlike brisket, which takes a full day on TLC).

Not only does this recipe perfectly satisfy your breakfast taco craving, it’s ready to go 20 minutes flat.

Turkey Chorizo ​​Sausage Skillet

They are a really nice and special breakfast, but they also make great hearty lunches and dinners that the whole family can enjoy.

The leftovers are also beautifully reheated. If you want to make these tacos for a crowd, you can make as many recipes as you need.

5 star review

“Very good! Delicious, healthy and versatile!!”

— Donna —

How to make chorizo ​​breakfast tacos

Instead of eggs, these breakfast tacos are bulky with brown chorizo ​​and black beans.

Of course, if you like, you can top it with scrambled eggs or a fried egg to make it even more delicious.


  • turkey chorizoChorizo ​​is a spicy breakfast sausage popular in Mexican cuisine. Turkey Chorizo ​​has all the good spices of classic Pork Chorizo, but leaner.

market swap

I found a 16 ounce tube of turkey chorizo ​​named “Chorizo ​​Seasoned Turkey Sausage” at my local discount hypermarket. However, if you can’t find it at your local store, you can replace the regular chorizo.

  • Black beanAdds texture to tacos. In addition, it is rich in protein and dietary fiber.

substitution tips

Use a can of reduced-salt 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 the refried beans on the tortilla like these Instant Pot Refried Beans before adding the chorizo.

  • cheeseNo breakfast taco should be without the cheesy factor.
  • cooked salsaA super shortcut to add flavor pizzaz for almost zero extra work for us. It makes a moist filling that can be used on top of tacos. win. Use whatever salsa you like (I went medium and chunky style; green salsa would be good too).
  • green onionThe Flavor and freshness of onions are plus.
  • tortillaWrap all the flavors of the filling in a pillow-soft tortilla.

substitution tips

Swap out flour tortillas for corn tortillas for gluten-free breakfast tacos. Make sure your chorizo ​​is gluten-free.


  1. Wrap the tortillas in a slightly damp paper towel and warm in the microwave (or lightly toast over an open gas burner). Brown the chorizo ​​in a large skillet (both nonstick or cast iron skillets work) over medium-high heat.
  2. Pour in the beans and salsa and stir over medium heat. mash the beans. Add scallion pieces. Season with kosher salt and pepper.
  3. Pour filling into warm tortillas. Top and DIG IN!
breakfast taco ingredients in tortillas on blue plate

storage tips

  • to the storeRefrigerate leftovers in an airtight storage container for up to 3 days.
  • reheatReheat in a skillet on the stovetop over medium-low heat or in the microwave. Serve with scrambled eggs, serve over rice, or make another taco.
  • To freezeFreeze your breakfast taco filling in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

meal prep tips

The stuffing can be prepared up to 1 day in advance. Reheat the filling and heat just before serving the tortillas.

Plate of healthy breakfast tacos with avocado

What to Accompany Chorizo ​​Breakfast Tacos

Try these breakfast tacos with potatoes, sweet potatoes, or hash browns.

crockpot breakfast potatoes

crockpot breakfast potatoes

Four time 15 minute

Plate of cauliflower hash browns

cauliflower hash browns

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A blue plate of sweet potato hash browns, eggs and bacon.

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Recommended tools for making this recipe

  • SkilletGreat for making taco fillings for breakfast.
  • baking sheetTo heat tortillas for sausage breakfast tacos.
  • spatulaIt’s a versatile heat resistant spatula.

stainless steel sauté pan

With high sides and a large surface area, this skillet is perfect for many recipes. Oven safe up to 600 degrees Fahrenheit.

Breakfast taco Texas style! Tasty, healthy and ready in 20 minutes!

Are you the one who made this recipe?

Let us know what you think!

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We call our breakfast tacos “the best breakfast ever.” what do you call them in you?

  • 12 small flour tortilla
  • 1 tablespoon extra virgin olive oil
  • 16 ounce Ground Chorizo ​​Turkey Sausage*
  • 1 (15 oz) tinned low-sodium black beans
  • 1/2 cup cooked salsa
  • 1 small bunch of green onions
  • 11 cup freshly chopped sharp cheddar cheese

For serving:

  • diced tomatoes or halved cherry tomatoes or grape tomatoes
  • sliced ​​avocado
  • chopped fresh coriander

  • To heat tortillas: Place rack in center of oven and preheat oven to 350 degrees Fahrenheit. He divides the tortillas into two stacks of five each and wraps each stack in foil. Place the stack on an ungreased baking sheet. Place in the oven and heat for 8-10 minutes, until thickened. Set aside and leave wrapped until ready to serve.

  • In a large, deep skillet, heat olive oil over medium-high heat. When the oil is hot and not yet smoking, add the turkey sausage (stand back as it may splatter). Cook until soft and fully cooked, about 8 minutes.

  • Add beans and salsa; Mix and mash the beans lightly with the back of a large spoon. Cook until beans are thoroughly heated and salsa liquid is cooked through, about 3 minutes. Stir in about two-thirds of the scallions. Cook for 30 seconds, then remove filling from heat.

  • Pack and serve! Layer filling onto warm tortillas, adding about 1/3 cup to each. Top each with a tablespoon of cheese or other topping. Enjoy now.

  • *Look for uncooked turkey chorizo ​​sausage sold in bulk-type packages (I found 16oz tubes in meat departments alongside other ground turkey). You can change it to chorizo. Note that this is different from Spanish cured chorizo, which is cooked and sliced ​​like salami (delicious, but doesn’t work for this recipe).
  • to move forward: Filling is possible up to 1 day in advance. Reheat the filling and heat just before serving the tortillas.
  • store: Store leftovers in an airtight container and refrigerate for up to 3 days.
  • reheat: Reheat in skillet on stovetop over medium-low heat or microwave. Serve with scrambled eggs, serve over rice, or make another taco.
  • To freeze: Freeze your breakfast taco filling in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving: 1Tacocalorie: 249kcalcarbohydrates: twenty fourgprotein: 15gobesity: Tengsaturated fat: FourgPolyunsaturated fat: 2gMonounsaturated fat: 3gTrans fat: 0.1gcholesterol: 38mgpotassium: 299mgfiber: Fourgsugar: 2gVitamin A: 181IUVitamin C: 1mgcalcium: 130mgiron: 2mg

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