Chorizo, Egg and Cheese Breakfast Taco

I ate this as a makeshift breakfast every day for weeks while writing the Taste of Tucson cookbook. The fat from the tablespoon of chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories.

I fry up a batch of chorizo in advance and store it in the fridge, where it becomes solid until I scoop it out and heat it up.

Breakfast taco with egg, chorizo and cheese from Taste of Tucson
Chorizo, Egg, and Cheese Breakfast Taco
Servings: 1
Author: Jackie Alpers
Cost: $1


  • 1 tablespoon prepared Mexican chorizo
  • 1 large egg
  • 1 corn tortilla
  • 2 to 3 tablespoons shredded Mexican-blend cheese


  • Reheat the chorizo in a small nonstick skillet over medium heat until smoking. Crack the egg on top and fry for 2 to 3 minutes. Transfer to a plate. Rinse out the pan, leaving about a half teaspoon of water in it. Return the pan to medium heat. Add the tortilla and warm for 30 seconds on each side. Top with the cheese and add the egg/chorizo. Heat until the cheese melts, about 30 more seconds. Fold over and eat like a taco.
Course Breakfast
Cuisine Mexican, Sonoran, Tucson Sonoran Style Mexican
Keyword breakfast taco recipe, breakfast tacos, Chorizo, Egg, and Cheese Breakfast Taco recipe, egg recipe, mexican breakfast recipe, Sonoran style breakfast recipe, Taste of Tucson cookbook recipe, Taste of Tucson recipe, Tucson Sonora recipe
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Store prepared chorizo for up to a week in the refrigerator and scoop out when needed.

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