Chorizo Veggies and Egg Breakfast Taco

Huge fans of southwest cooking in my home so Cinco de Mayo is celebrated most anytime of the year.  I recently served up a Queso Fundido recipe  that my family loved so when I saw another Chorizo recipe only adding fresh eggs and veggies I had to find out more.   At the bottom of the page I even included a super simple flour tortilla recipe that I’ve been using for over 20 years.  Once you make your own fresh tortilla’s you may never be able to purchase them from the store again.

Scrambled Egg with Cinco De Mayo Veggie Printable Recipe Card

I like to put together a recipe card that you can print on my post so you can add them to your home cookbook.  Feel free to print this or save to your hard drive in PDF form.  Not sure how to do this.. just ask me!   Below is your Scrambled Egg with Cinco De Mayo Veggie Recipe.

Chorizo Scrambled Egg Taco Breakfast

Chorizo Scrambled Egg Taco Breakfast


  • 6 eggs
  • 1 tablespoon olive oil
  • 2 chorizo links (about 7 ounces)
  • 1 medium onion
  • 1 cup cilantro, divided
  • 1 medium tomato
  • 1 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 cup sharp cheddar
  • 10-12 corn flour tortillas
  • Chipotle Tabasco (suggestion for topping)


  1. Mix sour cream, lime juice, and salt in a bowl and put aside.
  2. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in tortilla warmer or aluminum foil and set aside.
  3. In an non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo.
  4. Cook for 5-6 minutes until chorizo is browned.
  5. Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time.
  6. Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.
  7. Allow your guests to assemble their own breakfast tacos.


This recipe was created using IMUSA Non-Stick Sauté Panmakes making cooking and clean up a breeze so that you can get back to your Cinco de Mayo festivities. And make sure to keep your tortillas warm with an IMUSA Tortilla Warmer.

Recipe and Image Credit :  IMUSA

Let’s Connect

Have you ever tried Chorizo in a recipe? What is your favorite way to prepare it?  I would love to hear from you so please comment on my post so we can connect.

Happy  ‘early’ Cinco De Mayo,



3 thoughts on “Chorizo Veggies and Egg Breakfast Taco”

    • really … I figured I had the worse selection if specialty ingredients like Chorizo in Ohio. Great to connect with you!

      • Before I came to live in the US I used to imagine that everything under the sun would be readily available, but now I realize that our stores in South Africa weren’t so bad after all. ?


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