If you are searching for a vibrant, flavorful morning meal that will kickstart your day with a satisfying punch, this Breakfast Tacos with Bacon, Chorizo, and Cheddar Recipe is an absolute game-changer. Loaded with crispy bacon, spicy chorizo, fluffy scrambled eggs, and melty cheddar cheese wrapped snugly in warm corn tortillas, these tacos combine textures and bold flavors in every bite. Whether you’re making it for a lazy weekend brunch or a quick weekday feast, this recipe brings both nostalgia and excitement to your breakfast table.
Ingredients You’ll Need
Every ingredient in this recipe is straightforward but packs a punch, working together to build the perfect balance of salty, spicy, creamy, and fresh elements. From the rich bacon flavor to the crumbly, savory chorizo and sharp cheddar, each component enhances the texture and color, making the final dish a feast for your eyes and your taste buds.
- Corn tortillas: These provide a slightly sweet, sturdy base that crisps up beautifully and holds the filling without falling apart.
- Bacon (1 pound): Adds smoky, crispy bursts throughout each taco.
- Chorizo (1 pound): Offers a spicy, crumbled texture that complements the bacon perfectly.
- Eggs (10): Bring a soft, fluffy richness that balances the strong meats.
- Milk (¾ cup): Makes the eggs extra tender and creamy when scrambled.
- Shredded white cheddar (8 ounces): Melts perfectly over the eggs and meats for a gooey finish.
- Jalapeno (1, seeded and diced): Adds a fresh kick of heat and vibrant green color.
- Vegetable oil or butter: Essential for cooking eggs smoothly without sticking.
- Salt and pepper to taste: Simple seasoning that enhances every flavor.
- Salsa: Brings brightness and a tangy contrast to the richness of the taco filling.
- Cilantro: A fresh herb garnish that lifts the entire dish.
How to Make Breakfast Tacos with Bacon, Chorizo, and Cheddar Recipe
Step 1: Prepare the Oven and Bacon
Start by preheating your oven to 400 degrees. Line a large baking sheet with foil and place a cooling rack on top — this setup is crucial because it allows the bacon to cook evenly and become perfectly crispy without sitting in its own grease. Lay the bacon strips on the rack and bake for 10 to 20 minutes until they reach your desired level of crispiness, then remove and let them cool just enough to chop into bite-sized pieces. This step gives your tacos that irresistible crunch and smokiness.
Step 2: Keep Ingredients Warm
Lower your oven temperature to “warm” at around 175 degrees and place a large oven-proof platter inside. Add the chopped bacon first to keep it warm while you cook the rest of the components. This keeps all your ingredients ready to assemble without any cooling downtime, so your tacos stay hot and fresh.
Step 3: Scramble the Eggs
In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Heat a skillet over medium heat with a swirl of vegetable oil or a pat of butter for richness. Pour in the egg mixture and scramble gently, stirring occasionally, until the eggs set into soft, fluffy curds but still look moist. Transfer the eggs to the warm platter to hold while you cook the chorizo; these eggs are the creamy heart of the tacos.
Step 4: Cook the Chorizo
Using the same skillet, add the chorizo and break it up with your spatula as it cooks. Let it brown nicely until it reaches 165 degrees or is fully cooked through, about 7 to 10 minutes. The chorizo’s spices and crumbly texture add a satisfying contrast to the eggs and bacon, making every bite complex and flavorful. Remove and add the chorizo to the warm platter with the other cooked ingredients.
Step 5: Warm and Char the Tortillas
Wipe out the skillet with a paper towel to remove excess grease, then place the corn tortillas on medium heat. Cook them until soft and pliable, flipping once they develop some slight char marks that bring out their smoky flavor. These warmed tortillas are essential for holding your filling without breaking and adding a subtle, toasty aroma to your tacos.
Step 6: Assemble and Serve
Now it’s the most rewarding part — layering your breakfast tacos. Add scrambled eggs, bacon, and chorizo to each tortilla, then top generously with shredded cheddar cheese. Add jalapeno slices for heat, a spoonful of sharp salsa for tang, and finish with fresh cilantro for an herbal burst. Each bite is a delicious mix of textures and flavors that you’ll love sharing or savoring solo.
How to Serve Breakfast Tacos with Bacon, Chorizo, and Cheddar Recipe
Garnishes
Fresh cilantro adds a bright herbal note that cuts through the rich meats and cheese, while extra jalapenos bring heat for those who like a spicy kick. Salsa is a must-have for tangy contrast, and if you prefer, a drizzle of hot sauce intensifies the flavors even more. These garnishes elevate the tacos from tasty to unforgettable.
Side Dishes
Pairing your breakfast tacos with fresh fruit like sliced mango or pineapple balances the savory elements with a sweet, tropical freshness. Black beans or a side of refried beans can add hearty, fiber-filled texture, while a light green salad with lime vinaigrette is perfect if you want something refreshing alongside.
Creative Ways to Present
Serve your tacos on a colorful platter lined with parchment paper for a casual, fun vibe. If hosting a brunch, set up a taco bar with different salsas, guacamole, pickled onions, and cheeses so guests can customize their own creations. Rolling each taco into foil makes them easy to grab and go, perfect for busy mornings or picnics.
Make Ahead and Storage
Storing Leftovers
Keep leftover taco filling in an airtight container in the refrigerator for up to 3 days. Store the tortillas separately wrapped in foil or plastic wrap to prevent them from drying out. This way, you can reheat and assemble fresh tacos quickly whenever you want a fuss-free breakfast.
Freezing
While it’s best to freeze cooked bacon, chorizo, and eggs separately in airtight containers or freezer bags, tortillas don’t freeze well because they lose their texture. Freeze your meats and eggs for up to 2 months, then thaw overnight in the fridge before reheating. For the best flavor and texture, reheat and assemble just before eating.
Reheating
To reheat, gently warm the meat and eggs in a skillet over low heat to prevent drying out, stirring occasionally. Warm tortillas on a hot dry pan or wrap in a damp paper towel and microwave for a few seconds to restore pliability. Then assemble your tacos fresh for an experience almost as good as the first time.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas will give a softer, chewier texture and hold up well to the hearty filling. The choice depends on your personal preference and the flavor profile you want, but both work beautifully with this recipe.
Is it possible to make this recipe vegetarian?
You can swap out the bacon and chorizo for plant-based alternatives or sautéed mushrooms and peppers. Adding black beans or tofu seasoned with smoked paprika also creates wonderful savory flavor without the meat.
How spicy are these tacos with the jalapeno?
The jalapenos add a moderate level of heat, but if you prefer milder tacos, removing the seeds will reduce the kick significantly. You can always adjust the amount of jalapeno or omit it entirely to suit your heat tolerance.
Can I prepare any parts of this recipe the night before?
Yes! You can cook and chop the bacon ahead of time and scramble the eggs in advance, storing both in the fridge. Also, getting your jalapenos diced and tortillas warmed quickly just before serving saves time on busy mornings.
What’s the best cheese substitute if I don’t have white cheddar?
Monterey Jack or pepper jack cheeses are great alternatives that melt nicely and complement the spicy chorizo. For a sharper bite, aged cheddar works well too, but feel free to use whatever cheese you love.
Final Thoughts
This Breakfast Tacos with Bacon, Chorizo, and Cheddar Recipe isn’t just a meal — it’s a celebration of bold flavors and cozy comfort all wrapped up in a tortilla. I promise once you try it, you’ll be eager to share it with friends and family because it’s that good. Go ahead, treat yourself to this fabulous taco experience and enjoy every cheesy, spicy, crispy bite!
Print
Breakfast Tacos with Bacon, Chorizo, and Cheddar Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Description
Start your day with these flavorful and satisfying Breakfast Tacos featuring crispy bacon, spicy chorizo, fluffy scrambled eggs, and melted white cheddar cheese, all wrapped in warm, charred corn tortillas. Garnished with fresh jalapeno slices, salsa, and cilantro, this recipe promises a perfect balance of smoky, spicy, and creamy textures in every bite.
Ingredients
Protein & Dairy
- 1 pound bacon
- 1 pound chorizo
- 10 eggs
- ¾ cup milk
- 8 ounce shredded white cheddar cheese
Vegetables & Herbs
- 1 jalapeno (seeded and sliced or diced)
- Cilantro to garnish
Others
- 18 corn tortillas
- A swirl of vegetable oil or a pat of butter (for cooking eggs)
- Salt and pepper to taste
- Salsa (for serving)
Instructions
- Preheat the Oven: Set your oven to 400°F (205°C) to prepare for baking the bacon to a perfect crisp.
- Prepare Baking Sheet and Rack: Line a large baking sheet with foil and place a cooling rack on top. This setup allows even cooking and fat drainage for the bacon.
- Bake Bacon: Lay bacon slices evenly on the rack and bake for 10-20 minutes, depending on your preferred crispiness. Keep an eye to avoid burning.
- Chop Bacon: Once baked, remove the bacon from the oven, let it cool slightly, then chop into bite-sized pieces for taco filling.
- Keep Components Warm: Lower the oven temperature to ‘warm’ at around 175°F (80°C). Place a large oven-safe platter inside to keep the ingredients warm as you prepare them.
- Whisk Eggs: In a medium bowl, combine eggs, milk, salt, and pepper. Whisk until fully blended to prepare for scrambling.
- Scramble Eggs: Heat a skillet over medium heat, add vegetable oil or butter. Pour in the egg mixture and cook, stirring occasionally, until fully cooked with no liquid remains. Transfer to the warming platter.
- Cook Chorizo: Using the same skillet, add chorizo and crumble it with a spatula. Cook over medium heat until it reaches 165°F (74°C), ensuring it’s thoroughly cooked. Add to the warming platter.
- Warm Tortillas: Wipe out the skillet with a paper towel. Over medium heat, warm tortillas one or a few at a time until they become pliable and develop light charred spots. Transfer to the warming platter.
- Assemble and Serve: Arrange tortillas on plates and fill them with scrambled eggs, chopped bacon, cooked chorizo, and shredded white cheddar cheese. Top with jalapeno slices, salsa, and garnish with fresh cilantro. Serve immediately and enjoy your delicious breakfast tacos!
Notes
- For a less spicy version, omit or reduce the jalapeno and choose a mild salsa.
- Using a cooling rack on the baking sheet helps bacon cook evenly and stay crispy.
- Keeping cooked ingredients warm in a low oven is key for serving everything hot and fresh.
- You can substitute vegetable oil with butter for a richer egg flavor.
- If preferred, warmed flour tortillas can be used instead of corn tortillas but corn adds authentic texture and flavor.
