• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Heavenly Home Cooking logo

  • About
  • Recipe Index
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Eggs & Potatoes » Breakfast Street Tacos

    Breakfast Street Tacos

    First Published: Dec 14, 2020 · Modified: Dec 16, 2021 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

    Share this recipe:

    • Yum
    • Share
    These easy and tasty breakfast street tacos have more flavor than you can ever imagine. The toasted corn or flour tortillas, chorizo sausage, eggs, cheese, avocado, cilantro, and salsa combine to make one really amazing breakfast idea. They're also perfect for a Mexican-themed brunch party. This recipe is definitely a keeper. You can make them with fried or scrambled eggs whichever your preference. You can have these on the table in 30 minutes or less! Make the chorizo ahead and it will take even less time. Use gluten-free or low carb tortillas for diet-friendly options!
    Jump to Recipe
    Overhead view of 3 breakfast street tacos on a baking sheet with a bowl of cilantro
    These delicious breakfast street tacos are packed with flavor. One is very filling, but you will be hard pressed to stop at one!

    These amazing breakfast street tacos may just punch you between the eyes with their flavor. Don't say I didn't warn you! 😉

    The humble egg has been elevated several notches with this recipe. It pairs perfectly well with the chorizo, cilantro and salsa. Along with our breakfast quesadilla, breakfast nachos, and green chile breakfast casserole, they're a fiesta on a plate!

    This recipe was featured in our lineup of quick and easy breakfast recipes. Check them out for more easy and delicious breakfast goodness!

    Jump to:
    • 🍳Equipment
    • 🥑Ingredients
    • 📝Instructions
    • 💭 Tips
    • ❓ FAQs
    • 🌮 Related Recipes
    • 📖 Recipe
    • 📚 References and Further Reading

    🍳Equipment

    The equipment you will need to make this recipe is listed below (affiliate links).

    • Chef's knife. To chop cilantro.
    • Medium non-stick skillet. To cook chorizo and eggs.
    • Heatproof spatula. For cooking chorizo and eggs.
    • Griddle (optional). Makes cooking multiple fried eggs easier.
    • Baking sheet. To make it easier to assemble and serve tacos.

    🥑Ingredients

    Street taco ingredients
    • Chorizo sausage (1 lb.). Adds flavor.
    • Corn or flour tortillas, street taco size (10). Be sure to buy the street taco size. Traditional street tacos use double the tortillas so that they are sturdier to carry when loaded with fillings. However, since we will be serving them on a plate at home, you can spare yourself some extra calories and just use one tortilla. You can also use regular taco size tortillas, but it will reduce the number of tacos that you can get from this recipe.
    • Butter (1 tablespoon). For cooking eggs.
    • Large eggs (10). You can either fry them as indicated or scramble them. See the tips section below for more information.
    • Shredded Mexican cheese blend (Monterey Jack, cheddar, queso quesadilla & asadero cheese) (1½ cup). You can either use the blend or one or two of the cheeses mentioned here.
    • Medium avocado (1). Slice it up right before you are ready to assemble and serve because it will begin to brown as soon as you cut into it. A few sprinkles of lemon juice will help to prevent this if presentation is important to you.
    • Chopped cilantro (¼ cup). It adds traditional Mexican flavor, but is optional because some people dislike it.
    • Salsa (¼ cup). Adds flavor.
    • Olive oil (1 tablespoon). For cooking the chorizo. You can also use avocado oil or vegetable oil.
    • Salt & pepper to taste. Adds flavor.
    • Red onion thinly sliced (optional).
    • Sour cream (optional).

    📝Instructions

    Step 1. Add 1 tablespoon oil to a large non-stick skillet and heat over medium-high heat.

    Chorizo cooking in a skillet
    Add chorizo to skillet, breaking it up with a wooden or heat-proof spatula. Stir and cook until no longer pink, about 8 minutes.

    Remove chorizo to a plate and wipe skillet with a paper towel.

    Step 2 (optional step). Return skillet to stove over low-medium heat. Add tortillas one at a time to dry skillet and heat until slightly browned and slightly toasted. Turn and brown the other side. Once browned, lay them out side-by-side on a baking sheet. Set aside.

    This is an optional step. It adds flavor and presentation.

    Cooked chorizo on tacos
    Step 3. Sprinkle cooked chorizo over the top of each tortilla. You can store any leftover chorizo in an airtight container in the refrigerator to use as you desire.
    Eggs frying on a griddle
    Step 4. Turn heat to low and add butter to skillet. Once butter is melted, carefully crack 5 eggs into skillet.

    Cover eggs and cook until the yolks are set to your liking, about 4 minutes for a runny yolk and 6-7 minutes for a set yolk.

    Fried eggs on tacos
    Carefully place one egg on top of the chorizo on each tortilla. Repeat with remaining 5 eggs.
    Shredded cheese on tacos
    Step 5. Sprinkle cheese over the top, dividing evenly among tacos.

    Step 6. Add red onion and avocado slices.

    Step 7. Top with salsa, sour cream and cilantro.

    Finished breakfast street tacos on a cookie sheet
    You can add your favorite Mexican toppings. Feel free to vary it.

    💭 Tips

    1. To help control the spread of the egg white when cooking the eggs, spray the outer ring of a mason jar lid with cooking oil, lay the ring bottom down on the skillet (with the smaller hole facing up) and crack an egg inside the ring. Cover and cook until yolks are set to your preference. Use a small knife to loosen the eggs from the rings.
    2. As an alternative to a skillet, you can use a griddle (affiliate link) to cook the eggs. A griddle will give you more surface area to work with and allow you to cook more eggs at one time.
    3. If you don't like fried eggs or don't want to bother with the time it will take to cook them, you can scramble them instead. To scramble, add all 10 eggs to a large bowl, add a splash of milk and season with salt and pepper. Pour the eggs into the skillet over low heat, allow to cook for a minute or two, then drag a heat-proof spatula through the eggs, allowing the liquid to reach the bottom of the skillet, repeat this procedure until eggs are mostly set and slightly runny. Remove from heat. They will continue to cook from the residual heat from the skillet, so it's a good idea to remove them from the heat while they're still slightly runny so that they don't overcook. Assemble the tacos as instructed above, dividing the scrambled eggs evenly among the them.
    Overhead view of finished breakfast street tacos on a baking sheet with a bowl of cilantro

    ❓ FAQs

    What is the difference between a street taco and regular taco?

    Street tacos are small tacos. They are made smaller to make it easier for a pedestrian, or "street traveler," to carry them around. This is how they got their name.

    How long will these breakfast street tacos last?

    Once assembled, they should be eaten right away. You can, however, cook the chorizo, chop the cilantro, slice the red onion, and shred the cheese a day ahead of time and store them in separate airtight containers in the fridge. Wait until the day you are going to serve the tacos to cook the eggs and slice the avocado (as the avocado will begin to brown as soon as it is cut open).

    Are these breakfast street tacos healthy?

    Yes, they are relatively healthy. They come in at less that 400 kcal each and contain 17g of protein. If you are concerned about saturated fat, you can try making them with turkey or chicken sausage instead of the chorizo, but bear in mind that they won't have as much flavor.

    What is the history of street tacos?

    According to Jeffrey M. Pilcher, professor of history at the University of Minnesota, the origins of the taco are really unknown. It is thought that the first tacos made their appearance at the end of the 19th century, with the smaller version (street tacos) eventually following thereafter.

    🌮 Related Recipes

    More recipes to love ❤️.

    • Breakfast quesadilla on a brown plate
      Breakfast Quesadilla
    • Closeup of scrambled egg breakfast nachos in a cast iron skillet on a dark wood background.
      Breakfast Nachos
    • Close up of steak and eggs hash in a cast iron skillet
      Steak and Eggs Hash
    • Serving spoon scooping out a serving of baked green chile breakfast casserole
      Green Chile Breakfast Casserole

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    📖 Recipe

    Breakfast street tacos on a baking sheet

    Breakfast Street Tacos

    Heavenly Home Cooking
    These easy and tasty breakfast street tacos have more flavor than you can ever imagine. The toasted corn or flour tortillas, chorizo sausage, eggs, cheese, avocado, cilantro, and salsa combine to make one really amazing breakfast idea. They're also perfect for a Mexican-themed brunch party. This recipe is definitely a keeper. You can make them with fried or scrambled eggs whichever your preference. You can have these on the table in 30 minutes or less! Make the chorizo ahead and it will take even less time. Use gluten-free or low carb tortillas for diet-friendly options!
    5 from 2 votes
    Print Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, Brunch
    Cuisine Mexican
    Servings 10 tacos
    Calories 352 kcal

    Equipment

    Medium non-stick skillet
    Griddle
    Chef's knife
    Baking sheet
    Heatproof spatula
    Prevent your screen from going dark

    Ingredients
     
     

    • 1 lb. chorizo sausage
    • 10 corn or flour tortillas street taco size
    • 1 tablespoon butter
    • 10 large eggs
    • 1½ cup Mexican cheese blend shredded (Monterey Jack, cheddar, queso quesadilla & asadero cheese)
    • 1 medium avocado sliced
    • ¼ cup chopped cilantro
    • ¼ cup salsa
    • 1 tablespoon olive oil
    • salt & pepper to taste
    • red onion thinly sliced (optional)
    • sour cream optional

    Instructions
     

    • Add 1 tablespoon oil to a large non-stick skillet and heat over medium-high heat. Add chorizo to skillet, breaking it up with a wooden or heat-proof spatula. Stir and cook until no longer pink, about 8 minutes. Remove chorizo to a plate and wipe skillet with a paper towel.
    • Return skillet to stove over low-medium heat. Add tortillas one at a time to dry skillet and heat until slightly browned and slightly toasted. Turn and brown the other side. Once browned, lay them out side-by-side on a baking sheet. Set aside.
      This is an optional step. It adds flavor and presentation.
    • Sprinkle cooked chorizo over the top of each tortilla. You can store any leftover chorizo in an airtight container in the refrigerator to use as you desire.
    • Then, turn heat to low and add butter to skillet. Once butter is melted, carefully crack 5 eggs into skillet. See notes below for a tip to help prevent egg whites from spreading. Cover eggs and cook until the yolks are set to your liking, about 4 minutes for a runny yolk and 6-7 minutes for a set yolk. Carefully place one egg on top of the chorizo on each tortilla.
      Repeat with remaining 5 eggs.
    • Sprinkle cheese over the top, dividing evenly among tacos.
    • Add red onion and avocado slices.
    • Top with salsa, sour cream and cilantro.

    Notes

    Notes:
    1. To help control the spread of the egg white, spray the outer ring of a mason jar lid with cooking oil, lay the ring bottom down on the skillet (with the smaller hole facing up) and crack an egg inside the ring. Cover and cook until yolks are set to your preference. Use a small knife to loosen the eggs from the rings.
    2. As an alternative to a skillet, you can use a griddle to cook the eggs. A griddle will give you more surface area to work with and allow you to cook more eggs at one time.
    3. If you don't like fried eggs or don't want to bother with the time it will take to cook them, you can scramble them instead. To scramble, add all 10 eggs to a large bowl, add a splash of milk and season with salt and pepper. Pour the eggs into the skillet over low heat, allow to cook for a minute or two, then drag a heat-proof spatula through the eggs, allowing the liquid to reach the bottom of the skillet, repeat this procedure until eggs are mostly set and slightly runny. Remove from heat. They will continue to cook from the residual heat from the skillet, so it's a good idea to remove them from the heat while they're still slightly runny so that they don't overcook. Assemble the tacos as instructed above, dividing the scrambled eggs evenly among the them.

    Nutrition Facts

    Calories: 352kcal (18%)Carbohydrates: 18g (6%)Protein: 17g (34%)Fat: 23g (35%)Saturated Fat: 10g (63%)Cholesterol: 237mg (79%)Sodium: 1119mg (49%)Potassium: 245mg (7%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 732IU (15%)Vitamin C: 10mg (12%)Calcium: 184mg (18%)Iron: 3mg (17%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 10 tacos
    Keyword easy, entertaining, healthy, quick, savory
    Tried this recipe?Let us know how it was!

    📚 References and Further Reading

    1. "Where did the Taco Come From?" Katy June Friesen for Smithsonian Magazine.
    « Caramel Pull Apart Rolls
    Berry Yogurt Parfaits »

    Share this recipe:

    • Yum
    • Share

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

    More about me →

    Popular Recipes

    • Breakfast Panini (Fast!)
    • Breakfast couscous in a white mug bowl ready to eat
      Breakfast Couscous
    • Stuffed French toast topped with sliced strawberries and bananas on a blue plate
      Strawberry Banana French Toast
    • Stack of orange pancakes sitting on a turquoise plate topped with yogurt, fresh strawberries and homemade granola. Fresh oranges, a turquoise and white napkin and cup of coffee or tea are in the background.
      Orange Pancakes
    • Close up of quiche provencale on a white plate
      Quiche Provencale
    • Folded crepe with sliced strawberries on a white plate
      Mascarpone Crepes with Nutella Filling

    Footer

    ↑ back to top

    About

    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Legal

    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Heavenly Home Cooking on the Cravings Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non Necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    Save & Accept
    Powered by CookieYes Logo