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Chorizo Breakfast Tacos

Start your day off right with these delicious Chorizo Breakfast Tacos! Packed with chorizo, eggs, cheese, and veggies, this easy breakfast recipe is sure to please.

15minserves 2


  • 4 corn tortillas

  • 1 cup Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese

  • 4 large eggs

  • 4 tablespoons chopped fresh cilantro, divided

  • 7 ounces fresh chorizo sausage, casing removed if necessary. For a vegetarian version, substitute Soyrizo for the chorizo.

  • 4 green onions, sliced

  • Sour cream (optional)

  • Hot sauce or salsa (optional)


  • Teppanyaki Burner

  • Home & Camp Cooker

  1. Brush a large griddle or nonstick pan with butter or vegetable oil. Whisk the eggs in a medium bowl. Season with salt and pepper.

  2. Sauté chorizo sausage in a nonstick skillet over medium-high heat until cooked through, about five minutes. Add the egg mixture and stir until softly set, about 1 minute. Remove the egg mixture from heat.

  3. Place the tortillas in the griddle or pan and lightly char over a heat source until blackened in spots, turning with tongs. Arrange the tortillas in the skillet over low heat, then divide the egg mixture among the tortillas and top with a generous portion of Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese along with the 2 tablespoons of cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.