Tacos for breakfast are a great way to feed a crowd in the morning.
I make mine with Mexican chorizo, scrambled eggs, avocado, and cheese.
But the most common ones you will likely find at a grocery store are Mexican and Spanish.
Irvin Lin
you might also easily swap the chorizo out for bacon or breakfast pork sausage.
The tacos will be just as great, albeit with a different texture and flavor.
Season, cook, and taste, and then season again if needed.
Irvin Lin
Make-Ahead Tacos!
it’s possible for you to also easily double this recipe to feed guests or a brunch crowd!
Ive added my favorites below in the recipe, but the list is endless.
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Create a spread and have your guests pick and choose their own toppings for customized breakfast tacos!
What Kind of Tortilla Should You Use?
Like everything else, the choice of tortilla is up to you.
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I like a tortilla that is made with a mix of corn and flour, likethis one.
The flour gives the tortilla bendability while the corn adds flavor.
Flour tortillas arent as liable to crack.
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They only take 15 to 30 seconds per side, and the surface gets a little crisp and charred.
Theres plenty of time to do this as you scramble the eggs.
Leave them stacked and covered while you assemble the tacos.
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More Favorite Mexican Breakfast Ideas!
Wipe the skillet with a paper towel, but dont bother cleaning it.
Any residual oil will help flavor the eggs.
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(See our recipe forHow to Make Fluffy Scrambled Eggs.)
Move the warm tortillas to a plate as they are ready, and cover with a damp paper towel.
you’re free to also warm all the tortillas at once in a microwave.
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Leave the paper towel on until ready to use.
Stir and remove from heat.
Divide the filling between tortillas, or let people assemble their own tacos right from the pan.
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Add salt and pepper to taste.
Serve with hot sauce and wedges of lime on the side.
Irvin Lin
Irvin Lin
