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Chorizo and Eggs Breakfast taco with potaotes

Chorizo Breakfast Tacos with Potatoes and Eggs

Tacos aren't just for dinner. Chorizo, crispy potatoes and over-easy eggs are simply THE best way to start out your day. Bold epic flavors, with a soft steamy flour tortilla, you'll want to make these over and over.
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 409kcal


  • 1/2 pound bulk Mexican chorizo sausage
  • 2 medium Yukon Gold potatoes peeled and cubed
  • 2 flour tortillas warmed
  • 2 large eggs fried
  • 2 tablespoons Mexican Crumbling Cheese or feta


  • Peel and cube the potatoes. Place potatoes in a sauce pan and cover with salted water. Over medium high heat, bring the potatoes to a boil and cook for 8 minutes. Drain the potatoes and pat dry. 
  • Heat a non-stick fry pan over medium high heat. Once the pan is hot, crumble in the bulk chorizo. Cook until browned. With a slotted spoon, remove the chorizo to a plate.
  • Add the partially cooked potatoes to the same fry pan and cook until crispy and cooked through. This should only take about 5 minutes. 
  • Add the cooked chorizo and gently stir to combine. Remove to a plate and tent to keep warm. 
  • With a paper towel, wipe out the fry pan. Spray the pan with PAM and cook the eggs. 
  • Slice an avocado. Warm 2 flour tortillas in the microwave for 30 seconds. 
  • To serve, spoon potato and chorizo mixture onto a warm tortilla. Serve with sliced avocado and fried eggs. Sprinkle with Mexican Crumbling Cheese.


Calories: 409kcal | Carbohydrates: 22g | Protein: 24g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 301mg | Sodium: 1883mg | Potassium: 799mg | Fiber: 4g | Vitamin A: 995IU | Vitamin C: 39.9mg | Calcium: 189mg | Iron: 7.7mg