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Egg and Chorizo Breakfast Tacos

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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!