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Breakfast Tacos Recipe: How to Make Eggs, Potatoes, Chorizo Sausage, and Fresh Veggie Tacos

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The culinary series continues with a special tribute to breakfast. During the cold winter months, I find a hearty, warm, and delicious breakfast is just what you need to start the day. Chef Carlos Capistran from the Lol-Ha Restaurant helps me prepare a delectable selection of egg, chorizo sausage, ham, and vegetable tacos while we are in Akumal, Mexico. This taco recipe easily costs WAY under $10 per meal for a four-person family.

Chef Carlos Capistran and Shawna Coronado cook breakfast tacos in Akumal, Mexico.

We eat these breakfast tacos often at our home – I think you will love them!



  • Eggs, 2 per person
  • Butter or margarine, 1 oz.
  • Tortillas, corn or flour, pre-warmed on stove
  • Toppings, diced or chopped – the topping selection is totally up to you, here are some ideas for possible toppings that make a great breakfast taco – ham, bacon, chorizo sausage, onion, green onion, tomatoes, potatoes, peppers, salsa, queso blanco, cheddar cheese, cilantro


  1. Melt butter in a frying pan and sauté favorite toppings until browned.
  2. Whip two eggs together and pour over the toppings.
  3. Scramble egg mixture together.
  4. When done, roll the eggs up in a tortilla to form a taco.
  5. Serve with salsa.

*Note – Because the FTC requires it, I am noting that the Mayan Riviera Tourism, Hotel Akumal Caribe, Villa Akumal, and Akumal Guide Mexicarte sponsored this experience. I was not told what to document or how to document the experience, we were simply asked to attend and film – anything expressed in posts related to the activities is my own opinion expressed from my own personal experience.

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