Sausage, Eggs and Cheese Breakfast Tacos
Sausage, Eggs and Cheese Breakfast Tacos! is a easy Mexican recipe that serves 2. 350 calories per serving. Recipe by The Hungry Hussey on YouTube.
Prep: 10 min | Cook: 10 min | Total: 25 min
Cost: $17.69 total, $8.85 per serving
Ingredients
- 200 g Climber Ridge Chorizo (sliced or crumbled)
- 3 Eggs (large, room temperature)
- 4 Small Flour Tortillas (8‑inch, warmed)
- 1/2 cup Jack Cheese (shredded; Holy Jack brand optional)
- 1 Lime (cut into wedges for serving)
- 2 tbsp Sour Cream (full‑fat)
- 1/4 cup Trader Joe's Hatch Chips (crushed for topping)
- 1 tbsp Olive Oil (for greasing the griddle)
Instructions
Preheat Griddle
Turn the Blackstone griddle to medium‑high heat (about 375°F) and let it heat for 3‑4 minutes.
Time: PT4M
Temperature: 375°F
Prepare Ingredients
While the griddle heats, slice or crumble the chorizo, crack the eggs into a small bowl and whisk lightly, shred the Jack cheese, cut the lime into wedges, and crush the Trader Joe's Hatch chips.
Time: PT5M
Cook Chorizo
Add 1 tbsp olive oil to the griddle, spread the chorizo evenly, and cook, breaking it up with the spatula, until browned and crispy, about 5 minutes.
Time: PT5M
Add Eggs
Create a well in the cooked chorizo, pour the whisked eggs into the well, and scramble gently, mixing with the chorizo until the eggs are just set, about 2 minutes.
Time: PT2M
Warm Tortillas
Place the tortillas on the cooler side of the griddle for 30‑45 seconds per side until pliable and lightly toasted.
Time: PT2M
Assemble Tacos
Lay each tortilla flat, spoon the chorizo‑egg mixture onto the center, sprinkle shredded Jack cheese, add a dollop of sour cream, a squeeze of fresh lime juice, and finish with crushed Hatch chips.
Time: PT2M
Serve
Arrange the assembled tacos on a serving plate and enjoy while hot.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 18g
- Fiber
- 2g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Climber Ridge Chorizo: Spanish chorizo, Mexican chorizo
- Instead of Eggs: egg whites, tofu scramble
- Instead of Small Flour Tortillas: corn tortillas, gluten‑free tortillas
- Instead of Jack Cheese: Monterey Jack, Cheddar
- Instead of Lime: lemon
- Instead of Sour Cream: Greek yogurt, crema
- Instead of Trader Joe's Hatch Chips: tortilla chips, corn chips
- Instead of Olive Oil: vegetable oil, canola oil
Equipment Needed
- Blackstone Griddle
- Spatula
- Chef's Knife
- Cutting Board
- Small Mixing Bowl
- Serving Plate
Critical Steps — Do Not Skip
- Preheat the griddle to the correct temperature to prevent sticking.
- Cook the chorizo until fully browned and crispy.
- Scramble the eggs just until set to keep them moist.
- Warm tortillas just enough to be pliable without becoming soggy.
Chef Tips from the Video
- Use a squeeze of fresh lime right before serving to brighten the flavors.
- For extra heat, add sliced jalapeños or a drizzle of hot sauce.
- If you prefer a smoky flavor, use a charcoal‑infused chorizo.
Troubleshooting
Chorizo turns dry and crumbly.
Cook over medium heat and add a splash of water or broth if it starts to dry out; the rendered fat should keep it moist.
Eggs become rubbery.
Reduce heat and remove from the griddle while still slightly soft; residual heat will finish cooking.
Tortillas become soggy after topping.
Warm tortillas just before assembly and serve immediately; keep toppings separate until plating.
Storage
Refrigerator: Store cooked chorizo and scrambled eggs in airtight containers for up to 2 days.
Freezer: Not recommended; texture of eggs changes after freezing.
Room temperature: Assembled tacos should be eaten immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Pre‑cook the chorizo and store it in the fridge; reheat on the griddle before adding eggs.
- Whisk the eggs ahead of time and keep covered in the refrigerator for up to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of chorizo and egg tacos in Mexican cuisine?
Chorizo and egg tacos, known as "tacos de huevo con chorizo," are a classic Mexican street‑food breakfast. They combine the spicy, pork‑based chorizo with protein‑rich eggs, offering a hearty start to the day and reflecting Mexico's love for quick, flavorful handheld meals.
What regional variations of chorizo and egg tacos exist within Mexican cuisine?
In northern Mexico, the tacos often use larger flour tortillas and a spicier, coarser chorizo, while central regions may prefer corn tortillas and a milder, paprika‑based chorizo. Some areas add potatoes or beans for extra bulk.
How are chorizo and egg tacos traditionally served in Mexico?
Traditionally, they are served hot on a corn tortilla, topped with fresh cilantro, diced onions, salsa verde, and a squeeze of lime. Side accompaniments can include refried beans or a small salad.
During which celebrations or occasions are chorizo and egg tacos commonly enjoyed in Mexican culture?
These tacos are popular for everyday breakfast but also appear at festivals, market mornings, and family gatherings where a quick, satisfying dish is needed. They are a staple at weekend brunches in many Mexican households.
What authentic ingredients are essential for traditional Mexican chorizo and egg tacos versus acceptable substitutes?
Authentic Mexican chorizo is made with pork, dried chilies, vinegar, and spices. If unavailable, Spanish chorizo or a fresh pork sausage seasoned with smoked paprika and chili powder can be used. Traditional tacos use corn tortillas, but flour tortillas are an acceptable modern substitute.
What other Mexican dishes pair well with chorizo and egg tacos?
They pair nicely with refried beans, Mexican rice, fresh pico de gallo, and a side of grilled nopales (cactus). A light agua fresca, such as horchata or tamarind water, balances the richness.
What are the most common mistakes to avoid when making chorizo and egg tacos on a griddle?
Common errors include overcooking the eggs, which makes them rubbery, and under‑heating the griddle, causing the chorizo to stick. Also, assembling the tacos too early can make tortillas soggy.
Why does this recipe use a Blackstone griddle instead of a regular skillet for chorizo and egg tacos?
A Blackstone griddle provides a large, even cooking surface that allows the chorizo and eggs to be cooked side‑by‑side with the tortillas, mimicking the street‑food setup and delivering consistent heat for quick searing.
Can I make chorizo and egg tacos ahead of time and how should I store them?
Yes, you can pre‑cook the chorizo and scramble the eggs, then store each component in airtight containers in the refrigerator for up to 2 days. Reheat on the griddle and assemble fresh tortillas just before serving.
What does the YouTube channel The Hungry Hussey specialize in?
The Hungry Hussey focuses on fast, flavorful, and approachable home‑cooking videos, often featuring outdoor griddles, quick weeknight meals, and creative twists on classic comfort foods.
How does the YouTube channel The Hungry Hussey's approach to Mexican‑style cooking differ from other cooking channels?
The Hungry Hussey emphasizes outdoor griddle techniques and minimal prep, delivering Mexican‑inspired dishes that can be cooked in under 30 minutes, whereas many other channels focus on traditional stovetop or oven methods with longer cooking times.
Last updated: September 3, 2026
