Delicious Egg and Chorizo Breakfast Tacos

Image Credit – CJ Caldwell

If you’re on a keto journey but still crave bold flavors, Egg and Chorizo Breakfast Tacos are here to satisfy your morning appetite. These tacos are bursting with spicy chorizo, fluffy scrambled eggs, and keto-friendly toppings—all wrapped in a low-carb shell. Perfect for breakfast, brunch, or even breakfast-for-dinner, this recipe delivers the satisfaction of traditional tacos without the carb crash.

Low-carb breakfast tacos can be enjoyed at home or taken on-the-go for an easy handheld keto breakfast. This recipe is a substantial base but feel free to add all of the keto trimmings such as mashed avocado, sour cream, olives, and green onion.

Keto Egg and Chorizo Breakfast Tacos Recipe

Why Egg and Chorizo Make the Perfect Keto Pair

Chorizo is a spicy, savory sausage that adds depth and heat to any dish, while eggs are a keto staple full of protein and healthy fats. Together, they form a dynamic duo that keeps you full and energized throughout the day. Add in keto-friendly taco shells or lettuce wraps, and you’ve got a low-carb breakfast that doesn’t compromise on taste.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2

Ingredients:

• 4 large eggs
• 4 oz chorizo (Mexican-style or Spanish, based on preference)
• 2 tbsp heavy cream (optional, for fluffier eggs)
• 1 tbsp butter or avocado oil
• Salt and pepper to taste
• 4 small low-carb tortillas (or large romaine lettuce leaves for zero-carb option)
• 1/4 cup shredded cheddar or Monterey Jack cheese
• 1/4 avocado, sliced
• 2 tbsp sour cream (optional)
• Fresh cilantro, chopped (for garnish)
• Hot sauce or salsa (optional)

Instructions:

1. Cook the Chorizo
   In a nonstick skillet over medium heat, cook the chorizo for 5–6 minutes until browned and fully cooked. Break it apart into crumbles as it cooks. Remove from the skillet and set aside.
2. Scramble the Eggs
   In a bowl, whisk the eggs with heavy cream, salt, and pepper. Using the same skillet, add butter or oil and pour in the eggs. Stir gently until soft-scrambled and fluffy. Remove from heat.
3. Assemble the Tacos
   Warm your keto tortillas in a dry skillet or microwave. Spoon eggs and chorizo into each tortilla. Add cheese, avocado, and sour cream on top.
4. Garnish and Serve
   Sprinkle with chopped cilantro and drizzle with your favorite low-carb hot sauce or salsa. Enjoy warm!

Customization Tips:

• Add sautéed spinach or mushrooms for extra nutrients.
• Swap cheddar for crumbled feta or goat cheese for a tangy twist.
• For dairy-free, use coconut cream instead of heavy cream and skip the cheese.

Health Benefits of Egg and Chorizo Breakfast Tacos

These keto Egg and Chorizo Breakfast Tacos are:

• Low in carbs and high in healthy fats and protein.
• Gluten-free when using low-carb or grain-free tortillas.
• Full of spices and nutrients that support metabolism and brain function.
• Easy to prep ahead for busy weekday mornings.

They’re also a great way to add variety to your keto breakfast rotation and impress guests with minimal effort.

Whether you’re spicing up your morning routine or hosting a keto brunch, Egg and Chorizo Breakfast Tacos are a guaranteed hit. They deliver that satisfying taco experience without kicking you out of ketosis. Bold, delicious, and low in carbs—they’re everything you could want in a breakfast taco. Let us know in the comments if you tried this recipe or made any tasty twists! We’d love to hear how you enjoyed your keto taco feast.

Frequently Asked Questions

Delicious Egg and Chorizo Breakfast Tacos

If you’re on a keto journey but still crave bold flavors, Egg and Chorizo Breakfast Tacos are here to satisfy your morning appetite. These tacos are bursting with spicy chorizo, fluffy scrambled eggs, and keto-friendly toppings—all wrapped in a low-carb shell.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Breakfast

Cuisine: France

Ingredients Method

Ingredients

  

• 4 large eggs
• 4 oz chorizo Mexican-style or Spanish, based on preference
• 2 tbsp heavy cream optional, for fluffier eggs
• 1 tbsp butter or avocado oil
• Salt and pepper to taste
• 4 small low-carb tortillas or large romaine lettuce leaves for zero-carb option
• 1/4 cup shredded cheddar

Method

 

1. In a nonstick skillet over medium heat, cook the chorizo for 5–6 minutes until browned and fully cooked. Break it apart into crumbles as it cooks. Remove from the skillet and set aside.
2. In a bowl, whisk the eggs with heavy cream, salt, and pepper. Using the same skillet, add butter or oil and pour in the eggs. Stir gently until soft-scrambled and fluffy. Remove from heat.
3. Warm your keto tortillas in a dry skillet or microwave. Spoon eggs and chorizo into each tortilla. Add cheese, avocado, and sour cream on top.
4. Sprinkle with chopped cilantro and drizzle with your favorite low-carb hot sauce or salsa. Enjoy warm!