Easy Breakfast Tacos Recipe - Two Ways
Easy Breakfast Tacos Recipe - Two Ways is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by Natashas Kitchen on YouTube.
Prep: 15 min | Cook: 31 min | Total: 56 min
Cost: $16.95 total, $4.24 per serving
Ingredients
- 8 pieces Large Eggs (room temperature)
- 0.25 cup Milk (low‑fat or whole)
- 0.25 teaspoon Salt (kosher or table salt)
- 2 tablespoons Unsalted Butter (cut into cubes)
- 14 ounces Mexican Chorizo (remove casing if present)
- 6 slices Bacon (thick‑cut preferred)
- 1 cup Shredded Cheddar Cheese (or Mexican cheese blend)
- 1 large Avocado (ripe, diced)
- 0.25 cup Fresh Cilantro (chopped)
- 1 cup Salsa (store‑bought or homemade roasted tomato salsa) (mild to medium heat)
- 0.5 cup Cherry Tomatoes (halved, optional)
- 8 pieces Corn Tortillas (8‑inch, keep wrapped in foil after heating)
- to taste Hot Sauce (optional, for extra spice)
Instructions
Prep Avocado and Toppings
Cut the avocado in half, remove the pit, peel the skin, and dice the flesh. Transfer to a small bowl. If using, halve cherry tomatoes and set aside. Roughly chop cilantro.
Time: PT5M
Cook Bacon
Place bacon slices in the air fryer basket in a single layer. Cook at 350°F for 7‑9 minutes, or until crispy. Transfer to a paper‑towel‑lined plate to drain excess fat.
Time: PT9M
Temperature: 350°F
Cook Chorizo
Heat a large skillet over medium‑high heat. Add the Mexican chorizo, breaking it up with a spatula. Cook, stirring occasionally, until fully browned and cooked through, about 6 minutes. Transfer to a paper‑towel‑lined plate to absorb excess grease.
Time: PT6M
Warm Tortillas
Preheat the oven to 300°F. Stack the corn tortillas in two piles of four, wrap each stack tightly in aluminum foil, and place on a baking sheet. Heat for 10‑15 minutes until warmed through. Keep wrapped until serving.
Time: PT12M
Temperature: 300°F
Mix Eggs
In a glass mixing bowl, combine 8 large eggs, 1/4 cup milk, and 1/4 tsp salt. Beat with a fork until fully blended and slightly frothy.
Time: PT2M
Scramble Eggs
Heat the non‑stick skillet over medium‑low heat and melt 2 tbsp unsalted butter until foamy. Pour in the beaten eggs. Let sit untouched for a few seconds until edges begin to set, then gently pull cooked portions toward the center with a silicone spatula, allowing liquid egg to flow underneath. Continue folding until eggs are just set but still slightly moist; remove from heat—they will finish cooking from residual heat.
Time: PT5M
Assemble Tacos
Lay a warm tortilla on a plate, add a generous spoonful of scrambled eggs, sprinkle shredded cheese so it melts, then top with either the cooked chorizo or crispy bacon. Add salsa, diced avocado, cherry tomatoes or pico de gallo, and finish with fresh cilantro. Drizzle hot sauce if desired.
Time: PT5M
Serve
Serve the tacos immediately while the tortillas are warm and the eggs are fluffy. Offer extra toppings on the side for guests to build their own tacos.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 18g
- Fiber
- 4g
Dietary info: High‑Protein, Gluten‑Free (with corn tortillas), Contains Pork
Allergens: Eggs, Dairy, Gluten (if using flour tortillas)
Ingredient Substitutions
- Instead of Large Eggs: Egg whites only
- Instead of Milk: non‑dairy milk
- Instead of Unsalted Butter: olive oil
- Instead of Mexican Chorizo: spicy Italian sausage
- Instead of Bacon: turkey bacon
- Instead of Shredded Cheddar Cheese: Monterey Jack
- Instead of Avocado: guacamole
- Instead of Salsa (store‑bought or homemade roasted tomato salsa): pico de gallo
- Instead of Corn Tortillas: flour tortillas
Equipment Needed
- Non‑Stick Skillet
- Air Fryer (optional)
- Large Skillet (for chorizo)
- Oven
- Aluminum Foil
- Baking Sheet
- Glass Mixing Bowl
- Fork
- Silicone Spatula
- Knife
- Cutting Board
- Paper Towels
- Plate
Critical Steps — Do Not Skip
- Cooking the eggs gently and removing them from heat while still slightly moist to ensure fluffiness.
- Keeping tortillas wrapped in foil after heating to maintain warmth and softness.
- Cooking chorizo until fully browned to develop flavor and avoid raw texture.
Chef Tips from the Video
- For extra flavor, add a splash of lime juice to the avocado before dicing.
- If you like extra heat, stir a pinch of chipotle powder into the scrambled eggs.
- Use a silicone spatula for gentle folding; metal tools can damage the non‑stick surface.
Troubleshooting
Scrambled eggs turn dry and rubbery.
Cook over medium‑low heat, stop stirring just before fully set, and remove from heat while still slightly moist; residual heat will finish cooking.
Tortillas become hard after sitting.
Keep tortillas wrapped in foil after heating and cover with a clean kitchen towel until ready to serve.
Chorizo is undercooked.
Continue cooking over medium‑high heat, breaking it up frequently, until the meat is uniformly brown and no pink remains.
Storage
Refrigerator: Store leftover scrambled eggs, cooked chorizo, and bacon in airtight containers for up to 3 days.
Freezer: Homemade roasted salsa freezes well for up to 3 months. Reheat before serving.
Room temperature: Tortillas can stay wrapped at room temperature for up to 30 minutes; after that, re‑heat briefly.
Make-Ahead Tips
- Prepare the roasted tomato salsa a day ahead and store in the refrigerator or freezer.
- Cook chorizo and bacon in advance; re‑heat gently before assembling.
- Dice avocado just before serving to prevent browning.
Frequently Asked Questions
What is the cultural significance and history of breakfast tacos in Mexican cuisine?
Breakfast tacos are a beloved Mexican tradition that originated as a quick, handheld meal for workers and families. They combine staple breakfast ingredients like eggs with classic Mexican flavors such as chorizo, salsa, and fresh cilantro, making them a versatile and social dish for morning gatherings.
What are the traditional regional variations of breakfast tacos in Mexico?
In northern Mexico, breakfast tacos often feature hearty fillings like chorizo and potatoes, while coastal regions may add seafood such as shrimp. Central Mexico commonly uses corn tortillas, scrambled eggs, and salsa verde, whereas some areas incorporate beans or cheese as a base.
How is the authentic traditional way to serve breakfast tacos in Mexican households?
Traditionally, breakfast tacos are served hot on warmed corn tortillas with simple toppings: scrambled eggs, a sprinkle of cheese, fresh salsa, cilantro, and a squeeze of lime. They are usually assembled at the table, allowing each person to customize their taco.
What occasions or celebrations are breakfast tacos traditionally associated with in Mexican culture?
Breakfast tacos are popular for weekend brunches, family gatherings, and festive mornings such as Día de los Muertos or local fairs. Their quick preparation makes them ideal for holiday breakfasts and casual celebrations.
What other Mexican dishes pair well with breakfast tacos?
Serve breakfast tacos alongside refried beans, fresh fruit salad, Mexican coffee (café de olla), or a side of guacamole and chips. A light agua fresca, such as hibiscus (jamaica) or horchata, complements the flavors nicely.
What makes breakfast tacos special or unique in Mexican cuisine?
Breakfast tacos blend the comfort of scrambled eggs with bold Mexican flavors like chorizo, salsa, and cilantro, creating a handheld meal that is both satisfying and adaptable. Their simplicity and ability to be customized set them apart from other Mexican breakfast dishes.
What are the most common mistakes to avoid when making breakfast tacos at home?
Common errors include overcooking the eggs, which makes them dry; not heating the tortillas long enough, resulting in stiff shells; and overcrowding the pan when cooking chorizo, which prevents proper browning. Follow the timing and temperature tips to avoid these pitfalls.
Why does this breakfast tacos recipe use a low‑heat method for scrambled eggs instead of high heat?
Cooking eggs over medium‑low heat allows gentle coagulation, preserving moisture and creating a fluffy texture. High heat cooks the proteins too quickly, leading to a dry, rubbery scramble, which is not ideal for tacos.
Can I make the breakfast tacos ahead of time and how should I store them?
Yes. Cook the chorizo, bacon, and scrambled eggs ahead, then store each component in airtight containers in the refrigerator for up to 3 days. Re‑heat gently before assembling. Keep tortillas wrapped in foil and warm them briefly in the oven before serving.
What texture and appearance should I look for when making the scrambled eggs for breakfast tacos?
The eggs should be soft, slightly glossy, and still a bit moist when removed from the pan. They will finish cooking from residual heat, resulting in a fluffy, cloud‑like texture that folds easily onto the tortilla.
How do I know when the chorizo is fully cooked in this breakfast tacos recipe?
The chorizo is done when it is uniformly browned, crumbles easily, and no pink remains. It should have a slightly crisp exterior and a fragrant, spicy aroma.
What does the YouTube channel Natashas Kitchen specialize in?
The YouTube channel Natashas Kitchen focuses on approachable, family‑friendly American and Mexican‑inspired recipes, emphasizing quick weeknight meals, brunch ideas, and step‑by‑step cooking tutorials for home cooks.
How does the YouTube channel Natashas Kitchen's approach to Mexican cooking differ from other Mexican cooking channels?
Natashas Kitchen blends classic Mexican flavors with American convenience, often using pantry staples and modern appliances like air fryers. The channel prioritizes easy, customizable dishes that fit busy lifestyles, whereas many traditional Mexican channels focus on authentic techniques and regional specialties.
Last updated: September 2, 2026
