This version of a traditional breakfast taco is loaded with chorizo, eggs with salsa verde, and cheesy goodness all packed into a baked crispy tortilla. Unlike a traditional breakfast taco, these tacos are baked in the oven and are perfect for meal prepping, entertaining, and making in bulk. This recipe for my crispy baked chorizo salsa verde breakfast tacos is going to become a favorite breakfast to enjoy at home or on the go.

While you can really add whatever you love to a breakfast taco, this combination of chorizo with eggs that have been scrambled with salsa verde really are loaded with flavor without having to add a bunch of extra ingredients. These can be made to order or batch cooked making them perfect for weekly meal prepping.

How to Make Baked Breakfast Tacos:

Prep the filling ingredients first. Scramble the eggs, sauté the sausage, grate the cheese. Set aside.
Spray the tortillas with a nonstick oil spray like avocado oil or olive oil so that the tortillas will get crispy and browned in the oven.
Make sure to not overstuff the taco so that they will fold in half nicely and stay closed while baking.
Bake in the oven on the first side for 10-15 minutes and then flip and cook another 10 minutes to ensure both sides of the taco get crunchy.

Tips:

Make sure to drain the sausage on a paper towel before adding to the taco to rid of any excess grease to ensure the taco does not get soggy.
If using plain corn tortilla, warm in the microwave slightly to make pliable so that they taco doesn’t break when you fold it in half. You can also find half corn, half flour tortillas and those are very pliable.
Make these tacos in advance and let cool before wrapping in plastic wrap and storing in an airtight container or bag in the refrigerator or freezer. Let defrost and then heat before serving.
You can alternatively make these in the air fryer, but the oven allows for more tacos cooked all at once and to me is easier clean up with the parchment paper.

Modifications:

Instead of chorizo, try bacon or another breakfast sausage. Omit all together for a meatless taco.
Instead of salsa verde, try a traditional salsa.
Use any cheese that melts well instead of cheddar. Freshly grated cheese will melt better due to the cheese not having any preservatives.
Use flour tortillas instead of corn tortillas.

These crispy baked chorizo salsa verde breakfast tacos are so delicious and each bite is packed with flavor and protein to fuel your day. Whether you are making these tacos in advance for easy breakfasts throughout the week or are making them for a fun brunch, you and your guests will love these tacos!

Ingredients:

1 Lb. Chorizo, Crumbled
10 Eggs
6 Corn Tortillas
3/4 Cup Grated Sharp Cheddar Cheese or Monterey Jack
1/2 Cup Salsa Verde
1/2 Tsp. Kosher Salt
1/2 Tsp. Black Pepper
Nonstick Oil Spray

Toppings-

Extra Salsa
Cilantro
Jalapeno
Avocado
Green Onions

Directions:

Preheat oven to 350 degrees.
Add chorizo to a skillet and sauté until golden brown.
Remove the chorizo from the pan and drain on a paper towel lined plate. Set aside.
Whisk eggs, salsa verde, salt, and pepper in a large bowl.
Add whisked eggs to the same skillet as the chorizo was cooked in and scramble until eggs have just set. Set aside.
Lay tortillas out onto a parchment lined baking sheet and spray one side with nonstick spray and flip over so the oiled side is down on the parchment.
Add cheese evenly to the inside of each tortilla, spreading over the whole tortilla.
Layer eggs and chorizo evenly onto one side of each tortilla and then gently fold over the other side of the tortilla and press down to secure.
Place into the oven for 10-15 and then gently flip the tacos to the other side so that each side gets crispy.
Remove from the oven and top with desired toppings.
Serve immediately or let cool and wrap in plastic wrap and store in the fridge or freezer until ready to eat.