Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good. This is my take on a breakfast burrito. Chorizo and eggs are two of my favorite things. Specially if we’re talking spicy chorizo. Make sure you use Mexican chorizo. Spanish or Portuguese chorizo is a totally different thing.

Mexican Breakfast TacoYou can use hard or soft taco shells. I prefer the hard ones since they give a nice crunchy contrast to the texture of the eggs and the toppings. You can do whatever you want with your Mexican breakfast taco!

Mexican Breakfast Taco

Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6


  • 12 hard taco shells
  • 1 pound fresh Mexican chorizo crumbled
  • 6 large eggs
  • 1 tablespoon heavy cream
  • Salt and freshly ground black pepper
  • 1 cup shredded extra sharp cheddar cheese

For the toppings

  • 4 green onions chopped
  • 1 medium tomato seeded, chopped
  • 1/2 cup shredded lettuce
  • 1 avocado seeded, skinned and chopped
  • 1/2 cup salsa


  • Heat taco shells per package instructions.
  • Meanwhile, brown the chorizo. Remove from pan.
  • Whisk together the eggs and cream. Season with salt and pepper. Cook until set, 3-4 minutes. They should come out looking almost like an omelet. Roughly chop.
  • To assemble the tacos, layer chorizo, cheese and eggs in bottom of taco shells. Add toppings as desired.

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