Chorizo Potato and Egg Breakfast Tacos Tex Mex
Kick-start your morning with the bold flavors of Chorizo Potato and Egg Breakfast Tacos Tex-Mex, a hearty dish that’s perfect for breakfast or brunch. These tacos combine crispy pan-fried potatoes, smoky chorizo sausage, and creamy scrambled eggs, all layered on warm flour tortillas. Topped with sharp cheddar cheese, fresh cilantro, zesty green onions, and a dollop of your favorite salsa, every bite is a fiesta of Tex-Mex flavors. A few slices of ripe avocado add creaminess and a touch of indulgence. Ready in just 40 minutes, this easy-to-make recipe delivers a satisfying, protein-packed meal to fuel your day. Whether you're feeding a hungry family or hosting a brunch gathering, these breakfast tacos are sure to impress!
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Recipe Information
Ingredients
- 8 oz chorizo sausage
- 1 large russet potato
- 4 eggs
- 4 small flour tortillas
- 2 tbsp vegetable oil
- 1 cup cheddar cheese
- 2 tbsp cilantro
- 2 green onions
- 0.5 tsp salt
- 0.25 tsp pepper
- 0.5 cup salsa
- 1 small avocado
Instructions
Peel and dice the russet potato into small, bite-sized cubes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced potatoes, season with 1/4 teaspoon salt and a pinch of pepper, and cook for 10-12 minutes, stirring occasionally, until golden brown and crispy. Remove from the skillet and set aside.
In the same skillet, add the chorizo sausage. Break it apart with a wooden spoon and cook over medium heat for 6-8 minutes, or until fully browned and cooked through. Transfer the cooked chorizo to a plate lined with paper towels to drain excess grease.
In a bowl, whisk together the eggs with 1/4 teaspoon salt and a pinch of pepper. Heat the remaining 1 tablespoon of vegetable oil in a separate non-stick skillet over medium-low heat. Pour in the eggs and cook, stirring gently, until soft and scrambled. Remove from heat.
Warm the flour tortillas in a dry skillet or directly over a flame until pliable.
Assemble the tacos by layering the crispy potatoes, chorizo, and scrambled eggs on each tortilla.
Top each taco with shredded cheddar cheese, chopped cilantro, sliced green onions, and a spoonful of salsa. Slice the avocado and add a few slices to each taco as garnish.
Serve immediately and enjoy your Chorizo Potato and Egg Breakfast Tacos Tex Mex!
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 1040 mg | 346% | |
| Sodium | 8186 mg | 356% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 9.4 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 939 mg | 72% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3321 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
