When you’re tired of eating waffles or bland bacon and eggs are making you yawn, wake up with excitement with these Simple Breakfast Tacos! There will be no more hitting snooze when you know you’ve got warm tortilla shells full of spicy chorizo sausage, tender potatoes, fluffy eggs, and all the fixin’s waiting to be made up in the kitchen! Once the sandman works his magic, you’ll be waking up to something just as deliciously dreamy. Simple Breakfast Tacos will make every morning feel like a slumber party!

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For the tacos:

  • 1 large russet potato, peeled and diced into 1/2-inch pieces
  • cold water, to taste
  • 1 teaspoon kosher salt, plus more, to taste
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces chorizo sausage, casings removed
  • 1/4 small yellow onion, diced
  • 2 tablespoons butter
  • 3 large eggs, beaten
  • freshly ground black pepper, to taste
  • 4 medium flour tortillas
  • 1/2 cup cheddar cheese, shredded

Optional toppings:

  • 2 green onions, thinly sliced
  • avocado, to taste, sliced
  • pickled onions, to taste, homemade or store-bought
  • hot sauce, optional, of your choice, to taste, for serving
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Step 1 –In a large pot, add the diced potatoes and cover them with 1 inch of the cold water.

Step 2 –Season the water with 1 teaspoon of the kosher salt.

Step 3 –Bring the potatoes to a boil and then simmer until tender, about 3-5 minutes.

Step 4 –Drain the potatoes.

Step 5 –In a large skillet, over medium heat, heat 1 tablespoon of the olive oil.

Step 6 –Place the chorizo and the onion in skillet in the oil and thoroughly cook until the onion is translucent and the sausage is cooked through, about 6-8 minutes.

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Step 7 –Move the sausage mixture to one side of the skillet.

Step 8 –Add the remaining olive oil to the empty side of the skillet.

Step 9 –Evenly spread the drained potatoes in the oil and cook, without stirring, until the underside of the potato is crisp, about 4-6 minutes.

Step 10 –Turn off the heat.

Step 11 –Mix the potatoes with the sausage-onion mixture.

Step 12 –In a separate medium nonstick skillet, melt the butter.

Step 13 –Add the eggs to the butter and cook until they are slightly set, about 1-2 minutes.

Step 14 –Reduce the heat to medium-low and use a cooking utensil to gently stir until curds form.

Step 15 –Cook the eggs until creamy, about 2-3 minutes.

Step 16 –Season the eggs with the extra salt and the pepper.

Step 17 –In a large dry skillet, toast the tortillas and transfer them to plates.

Step 18 –Evenly divide the cheddar cheese between the toasted tortillas.

Step 19 –Add a scoop of the chorizo mixture and the eggs to each of the tortillas.

Step 20 –Serve the tacos topped with the green onions, the avocado, the pickled onions, and the hot sauce.