Bacon Chorizo Breakfast Tacos

Preparation info

  • Difficulty


  • Serves


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Breakfast tacos offer everything that is beloved about the taco, with the added bonus of creamy, cheesy scrambled eggs. If you don’t feel like making homemade sausage, just use equal parts finely diced thin-sliced bacon and Mexican chorizo (heck, you can even use plain old breakfast sausage and these will still be delicious).


  • 12 (4-inch/10-cm) flour or corn tortillas
  • 1 tablespoon canola oil
  • 12 ounces (340 g) Bacon-Chipotle Chorizo or fresh chorizo sausage, casings removed if necessary
  • 1 small red onion, halved and thinly sliced
  • 8 large eggs
  • 1 cup (115 g) shredded Monterey Jack cheese
  • 4 tablespoons (10 g) chopped fresh cilantro
  • 2 green onions (dark green and pale green parts only), thinly sliced
  • 1 large ripe Hass avocado, finely diced
  • Pico de Gallo
  • Avocado Salsa Verde (optional)
  • Lime wedges


Preheat the oven to 300°F (150°C). Wrap the tortillas in aluminum foil and warm in the oven while you prepare the filling.

Heat the oil in a large sauté pan over high heat. Add the sausage and cook, breaking it up into small pieces, until golden brown. Add the onion and continue cooking until soft and the sausage is cooked through, about 5 minutes longer.

Lower the heat to low. Whisk the eggs together in a medium bowl until light and fluffy. Add the eggs to the pan and gently stir the eggs and sausage to form loose curds. Sprinkle the cheese over the eggs and mix until the eggs are scrambled and cooked to your preference. Remove from the heat and fold in 2 tablespoons of the cilantro and the green onions.

Arrange the tortillas on plates and top each with a generous heap of the egg and sausage mixture, a bit of avocado, pico de gallo, and salsa verde (if using), and garnish with a sprinkling of cilantro and a squeeze of lime juice. Serve immediately.