It’s impossible to not be a breakfast fan when you’re having things like these Mexican Chorizo Breakfast Tostadas. These tostadas are made of literally all of the best things about breakfast, served up to you on a crispy tostada shell. They’ve got eggs, sausage (chorizo), home fries, cheese… and then top it with all of you favorite condiments. It’s really a fantastic breakfast that will get you super excited about your day.

During the week, breakfast is kind of a crapshoot for me. Sometimes it happens, sometimes it doesn’t happen. But, let me tell you, I certainly make up for it on the weekends! This particular breakfast is one of my favorites. It is packed with a ton of flavor and has a relatively small ingredient list, excluding toppings. How crazy you get with the toppings is totally up to you, but I’d definitely recommend at least some salsa.

Now let’s talk sausage…

Chorizo is one of the greatest things ever. If you haven’t had it, you need to give it a try. It’s like a spicier, more flavorful sausage. For this recipe, I used Mexican chorizo which is a raw, ground pork sausage versus Spanish chorizo which is a dried, hard sausage. You can typically find it near the other pork products in the meat section of your grocery.

Let me show you how I made these Mexican Chorizo Breakfast Tostadas 👇🏻

In a large non-stick skillet, over medium-high heat, add 9 oz of raw Mexican chorizo.

Cook, stirring and breaking it up as it cooks, until the chorizo is crumbly and completely cooked through, about 5-8 minutes. Remove to a paper towel-lined plate (to absorb the excess oil).

Leaving about 1 tbsp of the chorizo oil in the skillet, add 2 cups of Oven Roasted Home Fries (recipe link is below the instructions). You could substitute with store-bought home fries. Cook until the home fries are crispy and heated through. Remove the home fries to the same plate as the chorizo.

In a small bowl, whisk the 4 large eggs and a pinch of black pepper with a fork until very fluffy. If there isn’t any of the oil from the chorizo left in the pan, add 1/2 tbsp of oil or butter to the skillet. Add the eggs and scramble with a rubber spatula until the eggs are cooked through, but still light and fluffy.

When the eggs are cooked, add the chorizo and home fries back to the skillet. Stir until completely mixed.

Add 1/2 cup of shredded cheddar and stir until the cheese has melted. Remove from heat.

To assemble: Scoop some of the egg-chorizo mixture onto the center of a tostada shell. Top with some or any of these optional toppings: Salsa, Sour Cream (or Mexican Crema), Queso Fresco, Diced Avocado, or Chopped Cilantro.

Oh my geez! Doesn’t that look delicious?!

Enjoy!!

Here is the potato recipe that I used…

Oven Roasted Home Fries:

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Mexican Chorizo Breakfast Tostadas

An easy and yummy Mexican breakfast! Includes all of the breakfast favorites- eggs, potatoes, sausage and cheese. Totally delish!

Prep Time 5

Cook Time 15

Servings 6 Tostadas

Ingredients

9 Oz Mexican Chorizo
2 Cups Oven-Roasted Home Fries See recipe link above
4 Large Eggs
Black Pepper
1 Cup Shredded Cheddar Cheese
6 Tostada Shells
Optional Toppings: Salsa, Queso Fresco, Sour Cream or Mexican Crema, Diced Avocado, Fresh Cilantro

Instructions

In a large non-stick skillet, over medium-high heat, add the chorizo. Cook, stirring and breaking up occasionally, until the chorizo is crumbly and completely cooked, about 5-8 minutes.
Remove the cooked chorizo to a paper towel-lined plate (to absorb the excess oil). Leaving about 1 tbsp of the chorizo oil in the pan, add the oven-roasted home fries and cook until crispy and heated through, about 3-5 minutes. Remove the potatoes to the same plate as the chorizo.
In a small bowl, beat the 4 large eggs and a pinch of pepper with a fork until very fluffy. Add the eggs to the same skillet. (Of there is no more oil in the pan, add 1/2 tbsp of oil or unsalted butter) Scramble the eggs until light, fluffy, and cooked all of the way through.
Add the potatoes and chorizo back to the skillet and stir until well mixed. Add the shredded cheddar and stir until the cheese has melted. Remove the skillet from the heat.
To plate: Scoop some of the chorizo-egg mixture onto the tostada shells. Top with any or all of the optional toppings. Enjoy!