Chorizo Breakfast Burritos Recipe
These Chorizo Breakfast Burritos are a bold and satisfying way to start your day. Packed with spicy chorizo, fluffy scrambled eggs, melted cheese, and crispy potatoes, all wrapped in a warm tortilla, they’re perfect for meal prep, busy mornings, or a weekend brunch.
With the savory heat of chorizo and the creamy texture of cheese and eggs, these burritos strike the perfect balance of flavors. Serve them fresh off the skillet or freeze them for a quick grab-and-go breakfast.
Ingredients
For the Burritos:
- 4 large flour tortillas
- 8 oz (½ lb) Mexican chorizo, casing removed
- 4 large eggs
- ¼ cup milk or cream (for fluffier eggs)
- ½ cup shredded cheese (cheddar, Monterey Jack, or queso fresco)
- 1 small onion, diced
- 1 small potato, diced and cooked (or ½ cup frozen hash browns)
- 1 tablespoon butter or oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Add-Ins:
- ¼ cup chopped cilantro
- ½ avocado, sliced
- ¼ cup salsa or hot sauce
- ¼ cup sour cream
Step-by-Step Instructions
1. Cook the Chorizo
Heat a skillet over medium heat and cook the chorizo and diced onions until the meat is fully browned and slightly crispy, about 6-8 minutes. Stir occasionally, breaking the chorizo into small pieces. Remove from heat and set aside.
2. Cook the Potatoes
In the same skillet, add 1 tablespoon butter or oil and cook the diced potatoes or hash browns over medium heat until golden brown and crispy, about 6-7 minutes. Remove and set aside.
3. Scramble the Eggs
In a bowl, whisk together eggs, milk, salt, and black pepper. Heat a clean skillet over medium-low heat, melt a little butter, and cook the eggs gently, stirring occasionally, until soft and slightly creamy. Remove from heat.
4. Assemble the Burritos
Lay a warm flour tortilla on a flat surface. Layer with:
- Shredded cheese (to help melt from the warm ingredients)
- Scrambled eggs
- Chorizo mixture
- Crispy potatoes
- Optional toppings like avocado, cilantro, or salsa
5. Roll & Toast the Burritos
Fold in the sides and roll the tortilla tightly, tucking in the filling as you go. Lightly toast the burritos in a dry skillet over medium heat for 2-3 minutes per side, until golden and crispy.
6. Serve & Enjoy
Slice in half and serve immediately with salsa, sour cream, or hot sauce on the side.
Cooking Tips & Notes
Getting the Best Burritos
- Warm the tortillas before rolling to prevent them from cracking.
- Use a mix of cheeses for a melty, flavorful bite.
- For extra crispy burritos, brush lightly with oil before toasting.
Customizing the Recipe
- Swap chorizo for bacon, sausage, or black beans for variety.
- Add bell peppers, jalapeños, or spinach for extra veggies.
- Use whole wheat or low-carb tortillas for a healthier option.
Make-Ahead & Freezer Tips
- Wrap burritos in foil or plastic wrap and store in the fridge for up to 3 days.
- For freezing, wrap in foil, place in a zip-top bag, and freeze for up to 3 months.
- Reheat in the microwave (1-2 minutes) or oven at 375°F (190°C) for 15 minutes.
Serving Suggestions
- Enjoy with a side of fresh fruit or a green smoothie for a balanced breakfast.
- Pair with black beans and rice for a heartier meal.
- Serve with a dollop of guacamole and lime wedges for extra freshness.
These Chorizo Breakfast Burritos are a delicious, protein-packed way to fuel your day—perfect for any time you need a quick, hearty meal. Enjoy!
