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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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
Directions
Step 1
Peel and dice the russet potato into small, bite-sized cubes.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Warm the flour tortillas in a dry skillet or directly over a flame until pliable.
Step 6
Assemble the tacos by layering the crispy potatoes, chorizo, and scrambled eggs on each tortilla.
Step 7
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.
Step 8
Serve immediately and enjoy your Chorizo Potato and Egg Breakfast Tacos Tex Mex!
Nutrition Facts
| Serving size | (1295.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2998.5 |
| Total Fat 202.2g | 0% |
| Saturated Fat 77.3g | 0% |
| Polyunsaturated Fat 19.1g | |
| Cholesterol 1039.5mg | 0% |
| Sodium 8185.7mg | 0% |
| Total Carbohydrate 162.8g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 9.4g | |
| Protein 128.6g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 938.9mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 3321.1mg | 0% |
Source of Calories