Chorizo Veggies and Egg Breakfast Taco

Chorizo Veggies and Egg Breakfast Taco RecipeHuge fans of southwest cooking in my home so Cinco de Mayo is celebrated most anytime of the year.  In this post I share a yummy Chorizo Veggies and Egg Breakfast Taco that can be made anytime of the year. Find the printable recipe and more spicy fun in this post.

Chorizo Veggies and Egg Breakfast Taco

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.  Below are the fresh ingredients you need for this recipe.  If you are like me … they are most likely in your refrigerator today.

Chorizo Tip

I like to purchase Chorizo at the Mexican market and put a few pounds in the freezer.  Package this spicy meat up in 1/2 pound quantities so it can be easily pulled for this and other chorizo recipes.

Fresh Cilantro

In order to always have fresh herbs on hand I like to use ‘microgreen’ seeds.  I keep a few trays going year-round in the dome greenhouse or in my LED light area in the house.

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
  • about 1/2 pound or 7 ounces of Chorizo
  • 4 spring onions diced
  • 1/4 cup cilantro, divided
  • 1/3 cup of tomatoes ( or your favorite salsa)
  • 1/2 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/2 cup sharp cheddar
  • 5 flour tortillas
  • Your favorite taco sauce topping if desired but not needed!


  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 Spring Onion 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 skillet 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. Breakfast Taco bar is a few brunch idea for serving this up to special guest.


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.

This recipe was inspired by chorizo and my passion for Mexican theme food.  You will find many different recipes like this on my site in the Mexican Food Category.  Be sure to scroll down and leave a comment with any suggestions you may have today.

Let’s Connect

Have you ever tried Chorizo in a recipe? Were you able to try this Chorizo Veggies and Egg Breakfast Taco? I would love to hear from you so please comment on my post so we can connect.

Happy  Cinco De Mayo EVERYDAY,


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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