Start your morning off with this breakfast tacos recipe made with perfectly scrambled eggs, beans, breakfast chorizo, and yummy toppings.
Best Breakfast Tacos Recipe
While breakfast tacos might be your go-to thing to order at your favorite diner, you can easily make them in your own kitchen!
Breakfast tacos are typically made with eggs and a protein such as bacon or sausage and we’re here to teach you how to make them! Our recipe uses fluffy scrambled eggs, homemade refried beans, ground chorizo, and tons of toppings.
Why you’ll love it!
Easy to Prepare
Great for Sharing
Lots of Swaps
What Goes in a Breakfast Taco?
Tortilla: feel free to use either flour or corn tortillas. The best kind for breakfast tacos is the “street corn” size.
Eggs: we love making perfect scrambled eggs for breakfast tacos. If you’re feeling sassy, you can add some shredded cheese!
Breakfast Sausage: we’re using ground chorizo for the breakfast sausage. However, you can use ground pork breakfast sausage or even a ground plant-based meat.
Refried Beans: we made our own refried beans with pinto beans, shallot, and garlic, but you can easily buy store-bought refried beans.
Toppings: while you can top your breakfast tacos with anything your heart desires, we used homemade pico de gallo, crema, and hot sauce.
Refried Beans –> pinto or black beans or no beans at all.
More Breakfast Taco Topping Ideas
- Bacon: the oven bacon method makes for easy preparation and clean up!
- Overnight Oats: overnight oats is an excellent way to get whole grains into your breakfast!
- French Toast: our sheet pan french toast is an easy way to prep French toast for a crowd.
- Breakfast Sausage: our maple breakfast sausage is slightly sweet and the perfect protein for any breakfast food.
- Cinnamon Rolls: if you’re craving something sweet, make our maple cinnamon rolls recipe!
If you have leftover breakfast taco ingredients, we suggest storing everything separately in the fridge. No one likes a soggy taco!
Pico de Gallo
- 1 tablespoon avocado oil
- 1/2 shallot minced
- 3 cloves garlic minced
- ¾ teaspoon salt separated
- 15 oz. pinto beans drained and rinsed but save the bean liquid
- 3 tablespoons pinto beans liquid
- 1 tablespoon avocado oil
- ½ lb. ground chorizo or chorizo sofrito
- 1 tablespoon olive oil
- 6 large eggs
- 2 tablespoons dairy milk
- 1 large avocado sliced
- ½ cup cotija crumbles
- 6-8 small flour or corn tortillas
- Hot sauce
- Prepare the pico de gallo. Begin by tossing all of the ingredients for the pico de gallo in a bowl. Place the bowl in the refrigerator.
- Prepare the refried beans. Heat the avocado oil in a large skillet over medium heat. Add the shallot to the skillet and season with a ¼ teaspoon of salt. Sauté the shallot for 3 minutes. Add the garlic and sauté for an additional minute.
- Add the pinto beans and 3 tablespoons of the pinto bean liquid to the skillet and cook the beans for 4-5 minutes. Smash the pinto beans with the back of a fork until pureed. Stir the pureed beans and remove them from the heat, transfer to a bowl, and cover for later. If the beans are a bit dry when you serve them, add 1-2 tablespoons more of the bean liquid.
- Prepare the ground chorizo. Use the same skillet. Heat 1 tablespoon of avocado oil in the skillet and heat over medium/high heat. Add the ground chorizo and break the chorizo up with a spatula. Cook until fully cooked. Transfer the chorizo to a bowl.
- Heat the same skillet over medium heat. If your stovetop runs hot, err on the lower side, and heat to medium/low heat.
- While the pan is preheating, whisk together eggs and milk.
- Add olive oil to the pan, and once the oil is fragrant, pour the egg mixture into the pan.
- Allow eggs to partially set around the edges of the pan, and then fold eggs toward the center of the pan as they cook.
- Keep folding eggs without fully flipping them for 2-3 minutes. Cook until the eggs are fully cooked.
- Remove from heat, and add salt and pepper, to taste.
- Assemble the tacos by adding pico de gallo, refried beans, chorizo, cotija cheese, and fresh avocado slices to each tortilla.
Tips & Notes
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.