Lifestyle Blog for the City of Doral | DORAL 360

Is There Any Better Breakfast Than a Taco?

We’ve partnered with Cabot to showcase one of our favorite ways to use Cheddar cheese—in a breakfast taco!

As far as fast, easy, and so-good-you’ll-get-out-of-bed-for-it morning meals go, it’s pretty hard to beat a breakfast taco. Any kind of taco is fine by me, but there’s something about stacking scrambled eggs, melty cheese, and salty meat on a tortilla that just feels so right.

I had never even heard of eating tacos for breakfast until I visited Austin, Texas for the first time, now close to a decade ago. They were a hometown favorite of my college boyfriend, and by the end of that week I had sampled more varieties than there were days in my trip: chorizo, steak, bacon, regular old breakfast sausage, and refried beans all made an appearance.

When we got back to New York, the format quickly became a go-to for both lazy and rushed breakfasts (and lunches, brunches, dinners, and snacks). That’s definitely still the case today.

That’s because the beauty of the breakfast taco, for a home cook anyway, is that anything goes. It can be a canvas for fresh, seasonal ingredients or a perfect vehicle for leftovers. You can add all manner of toppings and condiments, or you can keep it simple. You can come up with wild combinations, or you can stick to the old standbys. For me, that means scrambled eggs, roasted or pan-fried potatoes, cheddar cheese, and chorizo. But for you, it could be refried beans and shredded cheese, steak with roasted peppers and potatoes, bacon and eggs, or anything that tickles your taste buds (or happens to be in your fridge).

Check out our tried-and-true recipe for a classic breakfast taco below, and see ideas for variations you can play with above. Happy breakfast!

Potato, Chorizo, and Cheddar Breakfast Tacos


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Serves 4

For the tacos:

  • 1

    tablespoon butter

  • 1

    onion, diced

  • 1

    jalapeño, de-seeded and finely diced

  • 2

    potatoes, par-boiled and cubed

  • 10-12

    ounces Mexican chorizo

  • 12

    small corn tortillas

  • 8


  • Salt, to taste

  • 1

    cup Cabot Seriously Sharp shredded cheddar cheese

For topping:

  • Scallions, thinly sliced

  • Avocado, sliced and then cut into chunks

  • Lime wedges

  • Cilantro, torn

  • Salsa roja or pico de gallo

  • Sliced radishes

  • Hot sauce

  • Sour cream or crema

Go to Recipe

Cheddar Queso Dip
by m_foodie
DIY Tortilla Kit with Mexican Chiles
Cheddar And Cilantro Veggie Burgers Topped With Avocado
by PopCorners
Eat Mexico: Recipes from Mexico City’s Streets, Markets &…

Whether you’re building a breakfast taco or baking a tray of gooey macaroni and cheese, our partner Cabot has got you covered. You can pull together your favorite cheesy dishes quickly and easily with the brand’s Seriously Sharp Shredded Cheddar Cheese—no slicing or grating required.

(via Food52)

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