Breakfast tacos have become a beloved dish across North America, particularly in the southern U.S. and Mexico. With endless topping combinations and bold flavors, they’re an easy yet exciting way to start your day. The combination of spicy Mexican chorizo and fluffy scrambled eggs creates a perfect balance of textures and flavors, while the garnishes—fresh cilantro, queso fresco, and avocado—add the perfect finishing touch.

Ingredients for Chorizo and Egg Breakfast Tacos

To make this recipe, you will need a few simple ingredients that you likely already have on hand. These tacos come together quickly, making them an ideal option for busy mornings or weekend brunches.

• 1/2 pound Mexican chorizo (fresh, uncooked)
• 6 large eggs
• 1 tablespoon milk or cream (optional, for fluffier eggs)
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1/4 cup chopped fresh cilantro (for garnish)
• 1/4 cup crumbled queso fresco or shredded cheese (optional)
• 1 avocado, sliced (optional)
• Salsa or hot sauce (optional)
• 1 tablespoon oil or butter (for cooking the eggs)

Step-by-Step Instructions to Make Chorizo and Egg Breakfast Tacos

Cook the Chorizo

The first step in making these tacos is cooking the Mexican chorizo. Fresh, uncooked chorizo is packed with spices and flavor, which is released as it cooks.

1. In a large skillet over medium heat, cook the chorizo, breaking it up into small pieces with a spatula as it cooks.
2. Stir occasionally, cooking until the chorizo is fully browned and cooked through, about 7-8 minutes.
3. Once done, transfer the chorizo to a plate, leaving some of the oil in the skillet. The rendered fat will add extra flavor to the eggs.

Scramble the Eggs

Next, it’s time to scramble the eggs, using the leftover chorizo oil in the skillet for added flavor.

1. In a bowl, whisk together the eggs with a pinch of salt, pepper, and milk or cream if you want extra fluffiness.
2. In the same skillet, add a little extra oil or butter if needed, and pour in the whisked eggs.
3. Stir gently over medium-low heat until the eggs are soft and scrambled to your liking.
4. Stir the cooked chorizo back into the eggs, combining everything well.

Warm the Tortillas

No taco is complete without perfectly warm tortillas. Whether you prefer corn or flour tortillas, here’s how to warm them up:

1. Heat the tortillas on a dry skillet over medium heat for about 30 seconds per side, or until warm and pliable.
2. Alternatively, wrap the tortillas in a damp paper towel and microwave for 20-30 seconds.

Assemble the Tacos

Now that everything is ready, it’s time to assemble your tacos:

Drizzle salsa or hot sauce on top for an extra kick.

Spoon the chorizo and egg mixture onto each tortilla.

Top with fresh cilantro, crumbled queso fresco or shredded cheese, and avocado slices if you like.

Tips for Perfect Chorizo and Egg Breakfast Tacos

• Sauté additional veggies: For extra flavor, you can sauté onions, bell peppers, or even diced jalapeños along with the chorizo. This adds more texture and a slight sweetness that balances the spice of the chorizo.
• Use queso fresco: This crumbly, mild Mexican cheese is a great way to add a bit of creaminess to your tacos. If you don’t have queso fresco, shredded cheese like cheddar or Monterey Jack works just as well.
• Make it spicy: If you like heat, sprinkle some diced jalapeños on top or drizzle your favorite hot sauce.
• Customize your tacos: Don’t hesitate to switch up the garnishes based on what you have on hand. Sour cream, pickled onions, or even fresh pico de gallo would be delicious additions.

Chorizo and Egg Breakfast Tacos are packed with bold flavors and satisfying textures, making them a fantastic choice for an easy, yet flavorful breakfast. Enjoy them with your favorite toppings for a customizable taco experience!

If you’re searching for a way to elevate your morning meal, look no further than Tomatillo Scrambled Eggs. This dish offers a fresh and zesty twist on traditional scrambled eggs, thanks to the tangy flavor of tomatillos. With a short prep time and simple ingredients, it’s perfect for a quick breakfast that doesn’t skimp on flavor or nutrition. Whether you enjoy your eggs mild or with a little heat, this recipe has you covered.

Packed with healthy ingredients like tomatillos, eggs, and optional jalapeños, this dish is great for busy mornings or weekend brunches. Plus, it’s gluten-free and can be customized to fit different dietary needs.

Ingredients for Tomatillo Scrambled Eggs

Here’s what you’ll need to make this flavorful dish:

• 6 large eggs
• 4-5 tomatillos, husked, rinsed, and chopped
• 1 small onion, finely chopped
• 1 jalapeño (optional, for heat), finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil or butter
• Salt and pepper to taste
• 1/4 cup crumbled queso fresco or feta cheese (optional)
• Warm tortillas (optional, for serving)

Each of these ingredients brings something unique to the table, especially the tomatillos, which provide a tangy contrast to the creamy eggs. Jalapeños add a bit of spice, and the cilantro offers a fresh finish. The optional crumbled queso fresco or feta adds a creamy texture to balance out the acidity of the tomatillos.

How to Make Tomatillo Scrambled Eggs: Step-by-Step Guide

1. Prepare the Tomatillo Mixture

The first step in this recipe is to sauté the base ingredients to create a flavor-packed tomatillo mixture. Here’s how:

• Heat olive oil or butter in a large skillet over medium heat.
• Add the chopped onion, jalapeño (if you like heat), and garlic. Sauté for 2-3 minutes until the onions are softened and the garlic is fragrant.
• Stir in the chopped tomatillos and cook for another 3-4 minutes until they begin to soften and release their juices. Sprinkle a pinch of salt and pepper.

This tomatillo mixture is where the magic happens. As the tomatillos break down, their tangy juices mix with the sweetness of the onions and the heat of the jalapeños, creating a perfect base for the scrambled eggs.

2. Scramble the Eggs

Once the tomatillo mixture is ready, it’s time to scramble the eggs:

• While the tomatillos are cooking, crack the eggs into a bowl and whisk them together with a pinch of salt and pepper.
• Pour the whisked eggs into the skillet with the tomatillo mixture.
• Gently scramble the eggs, stirring frequently until they are cooked to your desired doneness.

Pro tip: Keep the heat on medium-low to avoid overcooking the eggs. You want them soft and creamy to contrast with the tangy tomatillos.

3. Add Cilantro and Cheese

For the final touch:

• Just before the eggs are fully cooked, stir in the chopped cilantro for a burst of freshness.
• If you’re using cheese, sprinkle crumbled queso fresco or feta over the top for a creamy finish.

Adding the cilantro at the last minute helps preserve its bright, herbal flavor, while the cheese brings a rich creaminess that complements the tangy tomatillos and fluffy eggs.

4. Serve with Warm Tortillas

These Tomatillo Scrambled Eggs are best enjoyed warm, with tortillas on the side for scooping or wrapping:

• Serve the eggs immediately, garnished with extra cilantro if desired.
• Warm tortillas make the perfect vehicle for this dish, adding a soft texture that pairs beautifully with the eggs and tomatillos.

Tips for Making the Best Tomatillo Scrambled Eggs

• Don’t overcook the eggs: Scrambled eggs continue to cook a bit after you remove them from the heat, so it’s best to take them off the stove when they’re still slightly soft.
• Use fresh tomatillos: For the best flavor, make sure your tomatillos are firm and bright green. Avoid any that are yellowing or shriveled.
• Experiment with toppings: While queso fresco and cilantro are classic choices, you can experiment with different toppings like sliced avocado, sour cream, or even a dollop of salsa.

Tomatillo Scrambled Eggs is a bright, flavorful dish that adds a unique twist to your regular breakfast. The tangy tomatillos balance the creamy eggs perfectly, creating a fresh and satisfying meal.

Ingredients:

• 2 large eggs
• 1/4 cup red salsa (salsa roja)
• 1/4 cup green salsa (salsa verde)
• 2 small corn tortillas (warmed or lightly fried)
• Refried beans (optional, as a side)
• Avocado slices (optional)
• Fresh cilantro (optional, for garnish)
• Salt and pepper to taste
• Oil for frying

Instructions:

1. Prepare the salsas: Heat up both the red salsa and green salsa in separate small saucepans over low heat. If you’re using store-bought salsas, this step helps bring out the flavors. Keep warm while you fry the eggs.
2. Cook the eggs: In a non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet and fry them until the whites are set, but the yolks are still runny (or cook to your preferred doneness). Season with a pinch of salt and pepper.
3. Assemble the dish: Place each fried egg on a warm plate, keeping some space between them. Spoon the red salsa over one egg and the green salsa over the other, letting them meet in the middle.
4. Add the sides: Serve with warmed corn tortillas and a side of refried beans. Add avocado slices and garnish with fresh cilantro if desired.
5. Serve: Enjoy immediately with a squeeze of lime and extra tortillas on the side for scooping up the eggs and salsas.

Tips:

• You can add extra toppings like crumbled queso fresco, sour cream, or pickled onions for more flavor.
• If you like heat, use spicy versions of the salsas or add a sprinkle of hot sauce.

Huevos Divorciados is a perfect quick meal that’s vibrant, flavorful, and filling. The combination of the tangy green salsa and the rich red salsa with the eggs creates a delicious contrast, making this an easy go-to dish for any time of the day!

Ingredients:

• 6 large croissants, sliced in half horizontally
• 1/2 pound deli ham, sliced
• 1/2 pound deli turkey, sliced
• 2 cups shredded Swiss cheese (or slices)
• 6 large eggs
• 1 1/2 cups whole milk (or half-and-half for extra creaminess)
• 1/4 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar (for dusting)
• Maple syrup (for serving)

Instructions:

1. Prepare the croissants: Grease a 9×13-inch baking dish. Cut the croissants in half and place the bottoms of the croissants in the dish, overlapping slightly if needed.
2. Layer the fillings: On top of the croissant halves, layer the ham slices, turkey slices, and about half of the shredded Swiss cheese. Place the croissant tops over the meat and cheese.
3. Make the custard: In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, and vanilla extract until smooth and well combined.
4. Pour the custard: Pour the egg mixture evenly over the croissants and fillings, making sure all the croissants are well soaked. Gently press the croissants down to help them absorb the liquid.
5. Refrigerate: Cover the casserole dish with plastic wrap or foil and refrigerate for at least 1 hour, or overnight for best results.
6. Preheat the oven: When you’re ready to bake, preheat the oven to 350°F (175°C).
7. Add cheese and bake: Remove the casserole from the fridge and sprinkle the remaining shredded Swiss cheese on top. Bake, uncovered, for 35-45 minutes, or until the top is golden brown and the custard is set.
8. Finish and serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Dust with powdered sugar for a classic Monte Cristo touch and serve with warm maple syrup on the side for dipping.

Tips:

• You can use Gruyère cheese in place of Swiss for a slightly richer flavor.
• Add a layer of fruit preserves (such as raspberry or strawberry) between the ham and turkey for an authentic Monte Cristo touch.
• For a crispier top, broil for 1-2 minutes at the end of baking, keeping a close eye to avoid burning.

This Monte Cristo Croissant Casserole is the perfect blend of sweet and savory, with buttery croissants, melty cheese, and layers of ham and turkey. It’s a decadent, crowd-pleasing dish that’s ideal for breakfast, brunch, or even dinner!

Ingredients:

• 1 loaf of French bread, challah, or brioche (about 10-12 cups, cubed)
• 8 large eggs
• 2 cups whole milk (or half-and-half for a richer dish)
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• Pinch of salt

Topping:

• 1/2 cup brown sugar
• 1/2 cup unsalted butter, cold and cut into cubes
• 1 teaspoon ground cinnamon
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Prepare the bread: Grease a 9×13-inch baking dish. Cut the bread into 1-inch cubes and spread them evenly in the prepared dish.
2. Make the custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and a pinch of salt until well combined.
3. Pour over the bread: Pour the egg mixture evenly over the bread cubes, making sure all pieces are well coated. Gently press down on the bread to help it absorb the liquid. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours or overnight.
4. Preheat the oven: When ready to bake, preheat the oven to 350°F (175°C).
5. Prepare the topping: In a small bowl, mix together the brown sugar, cinnamon, and cold butter cubes. Use a pastry cutter or your fingers to crumble the butter into the sugar mixture until it resembles coarse crumbs. Stir in the chopped pecans or walnuts if using.
6. Bake the casserole: Remove the casserole from the refrigerator and sprinkle the prepared topping evenly over the bread. Bake, uncovered, for 40-45 minutes, or until the top is golden brown and the center is set.
7. Serve: Let the casserole cool for a few minutes before serving. Serve warm with maple syrup, powdered sugar, fresh berries, or whipped cream.

Tips:

• For added flavor, you can add a splash of orange zest or a dash of almond extract to the custard.
• If you want a crispier top, you can broil the casserole for the last 2-3 minutes of baking, but keep an eye on it to avoid burning.

This French Toast Casserole is perfect for a cozy weekend breakfast or holiday brunch, with a buttery, crispy topping and soft, custardy center. Plus, it’s easy to prepare the night before, so you can relax and enjoy the morning!

Ingredients:

• 4 large eggs
• 1 cup eggnog (store-bought or homemade)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 8 slices of thick bread (like brioche, challah, or Texas toast)
• Butter or oil, for cooking

Instructions:

1. Prepare the egg mixture: In a large shallow bowl or dish, whisk together the eggs, eggnog, vanilla extract, cinnamon, nutmeg, and a pinch of salt until well combined.
2. Heat the skillet: Preheat a large skillet or griddle over medium heat and lightly grease with butter or oil.
3. Dip the bread: Working one slice at a time, dip the bread into the eggnog mixture, letting each side soak for a few seconds so it absorbs the flavors. Be careful not to oversoak to avoid sogginess.
4. Cook the French toast: Place the soaked bread slices onto the hot skillet. Cook for 2-3 minutes on each side, or until the bread is golden brown and cooked through. Adjust the heat as needed to prevent burning.
5. Serve: Serve the Eggnog French Toast warm, topped with your favorite toppings like maple syrup, powdered sugar, whipped cream, or even a sprinkle of cinnamon or nutmeg for extra festive flavor.

Optional Toppings:

• Maple syrup
• Whipped cream
• Fresh berries
• Powdered sugar
• A drizzle of caramel sauce

Tips:

• For extra richness, use brioche or challah bread, which absorb the eggnog mixture beautifully.
• If you want an even more decadent flavor, add a tablespoon of rum or brandy to the egg mixture (like traditional eggnog).

Eggnog French Toast is the perfect way to bring holiday spirit into your breakfast, combining the sweetness of eggnog with the crispy, buttery goodness of French toast.

Ingredients:

• 1 1/2 cups all-purpose flour (or a mix of all-purpose and whole wheat)
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 1/4 cups milk (or buttermilk)
• 1/4 cup unsulphured molasses
• 1/4 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the waffle iron: Preheat your waffle iron according to the manufacturer’s instructions.
2. Mix dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves.
3. Combine wet ingredients: In a separate bowl, whisk together the eggs, milk, molasses, melted butter, and vanilla extract until smooth.
4. Make the batter: Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix — it’s fine if the batter is a bit lumpy.
5. Cook the waffles: Lightly grease the preheated waffle iron with non-stick spray or butter. Pour the batter into the waffle iron (around 1/4 to 1/3 cup per waffle, depending on your waffle iron size). Cook for 3-5 minutes or until the waffles are golden brown and crisp on the outside.
6. Serve: Serve the waffles warm with a drizzle of maple syrup, whipped cream, or even a sprinkle of powdered sugar. You can also top with fresh fruit or caramelized apples for extra festive flair.

Optional Toppings:

• Whipped cream with a sprinkle of cinnamon
• Maple syrup or honey
• Caramelized apples or pears
• Chopped nuts (pecans or walnuts)
• A dusting of powdered sugar

These Gingerbread Waffles will bring holiday cheer to your breakfast table with their warm spices and rich flavor. They’re perfect for cozy mornings, whether you’re celebrating the season or just indulging in a treat!

Ingredients:

• 2 cups almond flour
• 2 tablespoons coconut flour (optional for extra structure)
• 2 tablespoons sugar (or a low-carb sweetener like monk fruit)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup milk (or almond milk for dairy-free)
• 2 tablespoons melted butter (or coconut oil for dairy-free)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the waffle iron: Start by preheating your waffle iron according to the manufacturer’s instructions.
2. Mix dry ingredients: In a large bowl, whisk together the almond flour, coconut flour (if using), sugar, baking powder, and salt.
3. Combine wet ingredients: In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth.
4. Make the batter: Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. The batter will be slightly thick, but if it’s too thick, you can add a bit more milk to reach your desired consistency.
5. Cook the waffles: Lightly grease the preheated waffle iron with non-stick spray or butter. Pour about 1/4 to 1/3 cup of batter into the waffle iron (depending on its size) and cook according to the manufacturer’s instructions, usually 3-5 minutes, until golden and crispy.
6. Serve: Remove the waffles and serve warm with your favorite toppings, such as fresh berries, syrup, whipped cream, or even a drizzle of almond butter for extra nuttiness.

Tips:

• For an extra crispy texture, let the waffles sit in the waffle iron a little longer after cooking.
• You can also add a pinch of cinnamon or nutmeg to the batter for added warmth and flavor.

These almond flour waffles are perfect for a light, fluffy breakfast that’s naturally gluten-free and absolutely delicious!

Ingredients:

• 1 cup rolled oats
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract

Instructions:

1. Soak the oats: In a large bowl, combine the rolled oats and buttermilk. Let them sit for 15–20 minutes so the oats can soften and absorb the buttermilk.
2. Mix dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Combine wet ingredients: To the soaked oats and buttermilk mixture, add the eggs, melted butter, and vanilla extract. Mix until well combined.
4. Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing; it’s fine if the batter is a bit lumpy.
5. Cook the pancakes: Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
6. Serve: Stack the pancakes and serve warm with maple syrup, fresh fruit, or your favorite toppings.

These Oatmeal Buttermilk Pancakes are hearty yet fluffy, with a touch of tang from the buttermilk and a satisfying bite from the oats. Enjoy them as a comforting and nutritious breakfast!