Start your morning with this satisfying breakfast tacos recipe: warm tortillas filled with perfectly scrambled eggs, creamy refried beans, savory chorizo, and bright, fresh toppings. These tacos are easy to assemble, perfect for sharing, and flexible enough to adapt to whatever you have in the fridge.

Best Breakfast Tacos Recipe

While ordering breakfast tacos at your favorite diner is tempting, you can easily make restaurant-quality tacos at home. This recipe combines fluffy scrambled eggs, homemade refried pinto beans, ground chorizo, and a bright pico de gallo for a balanced breakfast with lots of flavor and texture.

What goes in a breakfast taco?

The classic breakfast taco starts with a warm tortilla and a protein, but there are many ways to build one. Below are the main components and suggestions for substitutions.

• Tortilla: Use small flour or corn tortillas—the street-taco size works best for breakfast portions.
• Eggs: Fluffy scrambled eggs are a favorite here. You can add shredded cheese or swap for fried or over-medium eggs if you prefer.
• Protein: Ground chorizo provides bold flavor. Substitute with breakfast sausage, ground turkey, beef taco meat, plant-based crumbles, or crispy bacon as desired.
• Refried beans: Homemade refried pinto beans made with shallot and garlic work beautifully, but canned refried beans also save time.
• Toppings: Pico de gallo, crema or sour cream, cotija cheese, sliced avocado, and hot sauce round out the tacos.

More breakfast taco topping ideas

• Salsa or tomatillo salsa
• Homemade guacamole
• Greek yogurt or sour cream
• Fresh cilantro
• Breakfast potatoes or crispy hash browns
• Crispy bacon or breakfast sausage crumbles

Serving suggestions

• Bacon: Oven-baked bacon is an easy, hands-off option and pairs well with tacos.
• Overnight oats: A chilled grain option provides contrast to warm tacos.
• French toast: Sheet-pan French toast feeds a crowd and complements savory tacos.
• Breakfast sausage: Maple breakfast sausage or other flavored links add a sweet-savory element.
• Cinnamon rolls: If you want something sweet, warm cinnamon rolls make a nice finishing touch.

Storage

Store leftover components separately in airtight containers in the refrigerator to avoid soggy tortillas. Reheat beans and chorizo gently on the stove, warm tortillas in a dry skillet, and keep fresh toppings chilled until ready to assemble.

Recipe: Breakfast Tacos

These breakfast tacos make a filling morning meal and can be scaled up for weekend brunches or small gatherings. The ingredients and steps below will yield 6–8 small tacos, serving about 4 people.

Ingredients

Pico de Gallo

• 1 red pepper, minced
• 1/2 red onion, minced
• 1/2 cup fresh chopped cilantro
• 1 teaspoon apple cider vinegar
• 1 teaspoon fresh lime juice
• 1/4 teaspoon kosher salt

Refried Beans

• 1 tablespoon avocado oil
• 1/2 shallot, minced
• 3 cloves garlic, minced
• 3/4 teaspoon salt, divided
• 15 oz. pinto beans, drained and rinsed (reserve a bit of bean liquid)
• 3 tablespoons reserved pinto bean liquid (adjust as needed)

Other Ingredients

• 1 tablespoon avocado oil
• 1/2 lb ground chorizo or chorizo sofrito (or substitute)
• 1 tablespoon olive oil
• 6 large eggs
• 2 tablespoons dairy milk (optional, for scrambled eggs)
• 1 large avocado, sliced
• 1/2 cup cotija cheese, crumbled
• 6–8 small flour or corn tortillas
• Optional: crema or sour cream, hot sauce

Instructions

1. Prepare the pico de gallo: Combine the minced red pepper, red onion, chopped cilantro, apple cider vinegar, lime juice, and salt in a bowl. Toss and chill in the refrigerator while you prepare other components so flavors meld.
2. Make the refried beans: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add the minced shallot and 1/4 teaspoon salt and sauté about 3 minutes until softened. Add the garlic and cook one more minute. Add drained pinto beans and 3 tablespoons of the reserved bean liquid; simmer 4–5 minutes. Mash the beans with the back of a fork or a potato masher until mostly smooth. If beans are dry later, stir in an extra tablespoon or two of the reserved bean liquid.
3. Cook the chorizo: In the same skillet, heat 1 tablespoon avocado oil over medium-high heat. Add the ground chorizo, break it up with a spatula, and cook until browned and cooked through. Transfer to a bowl and set aside.
4. Scramble the eggs: Reduce the skillet heat to medium (or medium-low on hot stoves). Whisk eggs and milk together. Add 1 tablespoon olive oil to the pan; when warm, pour in the egg mixture. Let the edges set, then gently fold the eggs toward the center repeatedly until cooked through but still moist, 2–3 minutes. Season with salt and pepper to taste.
5. Warm tortillas: Heat tortillas in a dry skillet or wrap in foil and warm in a low oven until pliable.
6. Assemble tacos: Spread a spoonful of refried beans on each tortilla, add scrambled eggs, top with chorizo, pico de gallo, sliced avocado, and a sprinkle of cotija cheese. Finish with crema or hot sauce if desired.

Tips & Notes

This recipe is delicious with both pork chorizo and plant-based chorizo; both provide great flavor. Make pico de gallo ahead for convenience. Store leftover components separately and assemble tacos just before serving to keep tortillas from becoming soggy.

Nutrition (approximate per serving)

Calories: 750 kcal; Carbohydrates: 55 g; Protein: 33 g; Fat: 45 g; Fiber: 15 g; Sugar: 5 g. Nutrition values are automatically calculated and should be used as an estimate only.