Potato, Egg, and Cheese Breakfast Tacos A Beginner’s Guide to Brunch Bliss

These potato, egg, and cheese breakfast tacos are the ultimate brunch indulgence. Packed with chorizo, fluffy eggs, melted cheddar, and a spicy jalapeño relish, they’re quick to make and perfect for sharing. Whether for a relaxed weekend breakfast or a fun brunch with friends, these tacos deliver big flavor in just 15 minutes.

Why You’ll Love This Recipe

• Quick and easy—ready in just 15 minutes.

• A perfect balance of creamy eggs, spicy chorizo, and melty cheese.

• Customizable with your favorite toppings.

• Ideal for brunch spreads or casual breakfasts with friends.

• Comfort food with a touch of indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 flour tortillas
2 tablespoons olive oil
100 g chorizo, diced
25 g butter
4 eggs, beaten
100 g vintage cheddar cheese, grated
4 tablespoons jalapeño relish
4 spring onions, thinly sliced
Small handful fresh coriander leaves
Hot sauce, to serve
Sea salt and freshly ground black pepper, to taste

Directions

1. Heat 1 tablespoon olive oil in a pan over medium heat. Add diced chorizo and cook for 1–2 minutes until lightly browned. Transfer to a plate.

2. Wipe the pan clean. Add the remaining oil and butter. Once melted, pour in the beaten eggs, season with salt and pepper, and stir gently until just set, about 1 minute. Remove from heat.

3. Warm tortillas in the same pan. Spread each with 1 tablespoon jalapeño relish, then add a portion of chorizo, scrambled eggs, and cheddar cheese to one half of the tortilla. Fold over.

4. Toast tacos for 1 minute per side, until golden brown and the cheese has melted.

5. Garnish with spring onions, coriander, and a drizzle of hot sauce before serving.

Servings and timing

• Servings: 2 (makes 4 tacos)

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

Variations

• Swap chorizo for crispy bacon or sausage.

• Use corn tortillas for a gluten-free option.

• Try pepper jack or Monterey Jack cheese instead of cheddar.

• Add avocado slices or guacamole for extra creaminess.

• Make it vegetarian by skipping the chorizo and adding sautéed peppers or mushrooms.

Storage/Reheating

• Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

• Reheat in a skillet over medium heat for 2–3 minutes until warmed through.

• Not ideal for freezing, as eggs and tortillas may lose texture.

FAQs

Can I make these tacos ahead of time?

They’re best served fresh, but you can prep the filling in advance and assemble before serving.

What tortillas work best?

Flour tortillas hold up well to the filling, but corn tortillas can be used for a more traditional taco.

Can I make these tacos vegetarian?

Yes, skip the chorizo and add sautéed mushrooms, peppers, or potatoes.

Can I use store-bought relish?

Yes, any jalapeño or chili relish works. Salsa or hot sauce can also be substituted.

What’s the best cheese to use?

Sharp cheddar adds richness, but Monterey Jack, queso fresco, or pepper jack also melt beautifully.

Can I add potatoes to the filling?

Yes, roasted or diced potatoes make these tacos even heartier.

How do I keep tortillas from tearing?

Warm them briefly in a skillet or microwave before filling.

Can I use scrambled eggs made with milk or cream?

Yes, adding a splash of milk or cream makes the eggs even creamier.

What sides go well with these tacos?

Pair with roasted potatoes, a side salad, or fresh fruit for a complete brunch.

Are these tacos spicy?

The jalapeño relish and hot sauce add heat, but you can adjust to your taste.

Conclusion

Potato, Egg, and Cheese Breakfast Tacos are a quick, flavorful, and indulgent brunch option. With cheesy scrambled eggs, spicy chorizo, and zesty toppings wrapped in warm tortillas, they bring a little Los Angeles flair to your breakfast table. Perfect for weekends or anytime you want a satisfying and fun start to the day.

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