Chorizo Potato Egg and Cheese Breakfast Tacos
These are the perfect breakfast burritos. They include the best parts of breakfast: chorizo, seasoned potatoes, scrambled eggs, and gooey cheese. The ingredients can be made ahead of time for the week.
Servings 12 tacos
Ingredients
- 1 pound Yukon Gold potatoes
- 1 tablespoon olive oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon onion powder
- ⅛ teaspoon ground pepper
- 8 ounces uncooked chorizo
- 9 large eggs
- ¾ cup shredded cheese cheddar, Monterey Jack, or a Mexican blend
- 12 small flour tortillas
- Hot sauce for serving
Instructions
- Roast the Potatoes: Preheat the oven to 375°F. Scrub the potatoes clean (no need to peel if using Yukon Gold). Dice into small ¼-inch cubes so they cook evenly. Spread the potatoes on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, onion powder, and pepper. Toss until evenly coated. Bake for 30–35 minutes, tossing halfway through, until tender and lightly golden.
- Cook the Chorizo: While the potatoes roast, heat a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until fully cooked and browned (about 6–8 minutes). Drain excess grease and transfer to a paper towel-lined plate.
- Scramble the Eggs: In the same skillet (wipe out excess grease ), crack in the eggs and scramble over medium-low heat until just set. Remove from heat so they stay soft and fluffy. Season lightly with salt and pepper.
- Warm the Tortillas: Warm tortillas in a dry skillet over medium heat for 30–60 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds.
- Assemble the Tacos: Fill each tortilla with roasted potatoes, scrambled eggs, chorizo, and shredded cheese. Top with hot sauce and serve immediately.
Nutrition
Serving: 1taco | Calories: 264kcal | Carbohydrates: 23g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Fiber: 2g | Sugar: 2g
