These spicy breakfast tacos are loaded with Mexican chorizo, diced potatoes, scrambled eggs and jalapenos with all the fixings. Grab the tortillas! For true spicy food lovers.
Spicy Breakfast Tacos Recipe
Spicy Breakfast Tacos are on the menu this morning in the Chili Pepper Madness kitchen, my friends! Pull up a chair and grab one. Most breakfast tacos out there are the same old combo of eggs, bacon, and cheese on tortillas, tasty but pretty bland.
Where’s the flavor? Where’s the spice?
These tacos bring the heat with spicy Mexican chorizo, soft scrambled eggs, and crispy potatoes cooked with jalapeños and chili powder, like a mash-up of Chorizo con Huevos and Papas con Chorizo with a few extra CPM-style twists.
Finish them with shredded pepper jack, roasted jalapeños, and your favorite hot sauces, and you’ve got one of my all-time favorite spicy breakfasts. I hope you love it as much as I do.
Spicy Breakfast Tacos Ingredients
- Potato. I prefer yellow potato for my breakfast tacos, but you can use red potatoes, or even a baking potato. Peel if you'd like, though I usually do not.
- Jalapeno Peppers. I toss in a couple, and also some extra, roasted, for serving. You can use hotter peppers if you'd like. Serranos are great here.
- Mexican Chorizo. Be sure to use Mexican chorizo, not Spanish chorizo, which is cured and usually not very spicy. See my homemade Mexican chorizo recipe.
- Chili Powder. I usually use either ancho powder or a mix of ancho and guajillo powder, or sometimes a hot New Mexican blend. You can use other spices as well, like my homemade taco seasoning recipe.
- Chili Flakes. For extra spicy.
- Eggs.
- Tortillas. I use both, either corn tortillas or flour tortillas, depending on my mood and what I have on hand.
- For Serving. Sliced roasted jalapeno peppers, shredded pepper jack cheese, chili flakes, creamy jalapeno sauce and/or your favorite hot sauce, lime wedges.
How to Make Spicy Breakfast Tacos - the Recipe Method
Cook the Potatoes and Jalapeno. Heat the olive oil in a large pan to medium heat. Add the potatoes and jalapeno with a little bit of salt and cook for 5-6 minutes to soften. You may need a bit more time if you chop the potatoes into larger pieces.
Cook the Chorizo. Add the chorizo, chili powder, chili flakes, and salt and pepper to taste, then cook another 4-5 minutes, or until the chorizo is cooked through.
Cook the Eggs. Stir in the eggs and cook, gently stirring, until the eggs set and cook through but are still moist, about 2-3 minutes. Remove from heat. You can cook the eggs longer if you prefer dryer scrambled eggs.
Make the Breakfast Tacos. Spoon the egg-chorizo-potato mixture onto warmed tortillas and top with all of your favorite toppings. Don't forget the hot sauce!
And definitely don't forget the Creamy Jalapeno Sauce. This is one of my favorite sauces for breakfast tacos, and for many other dishes. It's hugely addictive and I know you will love it.
Boom! Done! Your breakfast tacos are ready to serve. Are they spicy enough for you? You might need to grab some extra spicy hot sauce, you crazy chilihead! Spice it up the way you love it!
Recipe Tips & Notes
- Other Ingredients. Beans are a flavorful and filling addition, like refried beans or black beans. Some breakfast taco recipes add crispy bacon for a Tex-Mex twist - who doesn't like the bacon egg combo?
- The Cheese. I love spicy pepper jack cheese for this recipe, but use your favorite shredded cheese, like cheddar cheese, colby or Monterey jack.
- The Toppings. Consider homemade pico de gallo, fresh cilantro, sour cream or Mexican crema, diced avocado, creamy guacamole, or others.
- The Tortillas. These tacos can be served on either corn or flour tortillas. Flour tortillas usually hold up better, or you can double up on the corn. I like to toast and lightly char my tortillas over the open flame on my stove top, though you can simply warm them in a hot pan.
That's it, my friends. I hope you enjoy my spicy breakfast tacos recipe. Let me know if you make it, and how you made it your own. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Breakfast Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spicy Breakfast Tacos Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow potato 6 ounces, diced
- 1-2 jalapeno peppers diced
- 4 ounces Mexican chorizo
- 1/2 teaspoon chili powder I used ancho powder
- 1/2 teaspoon hot chili flakes
- Salt and pepper to taste
- 4 eggs beaten
- 8 corn tortillas warmed (or use flour tortillas)
- For Serving. Sliced roasted jalapeno peppers, shredded pepper jack cheese, chili flakes, creamy jalapeno sauce and/or your favorite hot sauce, lime wedges.
Instructions
- Heat the olive oil in a large pan to medium heat. Add the potatoes and jalapeno with a pinch of salt and cook for 5-6 minutes to soften.
- Add the chorizo, chili powder, chili flakes, and salt and pepper to taste, then cook another 4-5 minutes, or until the chorizo is cooked through.
- Stir in the eggs and cook, gently stirring, until the eggs set and cook through but are still moist, about 2-3 minutes. Remove from heat.
- Spoon the egg-chorizo-potato mixture onto warmed tortillas and top with all of your favorite toppings. Don't forget the hot sauce!
Notes
Nutrition Information
Cheryl Reed says
You make me so hungry with your fabulously spicy recipes! I'm going now to get all my ingredients to make spicy tacos and jalapeño sauce! Thank you, I love spicy food and your recipes are great!!!
Mike Hultquist says
Yes!! Enjoy, Cheryl! I love to hear it!
Diana says
I made this this morning. I didn't add the chili powder or chili flakes, because the chorizo has enough spice for me. Other than that, I followed the recipe.
The ratio of eggs to chorizo was perfect. Potato and jalapeño were divine.
Thank you, Mike.
Mike H. says
You are very welcome, Diana - thank you for the review.
BigFatFather says
Great recipe.
I have been making an almost identical recipe for breakfast for a decade or so. I have a buttered flour tortilla on the side. I usually chop/mince a few peppers rather than dry chili powder.
I have been lacking and not having breakfast for a year or so, and it slipped my mind.
Tonight I will place the goodies in the tortillas.
Quick, easy, tasty.
Thank you.
BFF BigFatFather
Michael Hultquist - Chili Pepper Madness says
Thanks so much, BFF. Glad to help you remind you of the awesomeness that is spicy breakfast tacos! Great minds, sir! Enjoy.