Chorizo breakfast burritos are a hearty and flavorful way to kick-start your day. Packed with spicy chorizo, fluffy scrambled eggs, melted cheese, and savory toppings, these burritos are perfect for breakfast, brunch, or even a satisfying on-the-go meal.
Why You’ll Love This Recipe
- Bold Flavors: The smoky spice of chorizo elevates the burrito to a new level of deliciousness.
- Filling and Satisfying: A protein-packed meal that keeps you energized throughout the morning.
- Customizable: Easily adjust the ingredients and toppings to suit your taste.
- Meal-Prep Friendly: Make a batch ahead of time and enjoy throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chorizo sausage (raw or pre-cooked)
- Eggs
- Flour tortillas (burrito-sized)
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Potatoes (diced and cooked, optional)
- Onion, diced
- Salsa or hot sauce
- Sour cream (optional)
- Fresh cilantro or green onions (optional)
- Olive oil or butter
Directions
- Cook the Chorizo: Heat a skillet over medium heat. Cook the chorizo, breaking it up with a spatula, until fully cooked and browned. Remove from the skillet and set aside.
- Cook the Eggs: In the same skillet, reduce heat to low and add a little butter or olive oil. Whisk the eggs and cook them, stirring gently, until scrambled and just set. Remove from heat.
- Assemble the Burritos: Lay a tortilla flat and layer cooked chorizo, scrambled eggs, shredded cheese, and optional cooked potatoes or diced onions. Add a spoonful of salsa or hot sauce and sour cream if desired.
- Wrap the Burrito: Fold in the sides of the tortilla, then roll tightly from one end to the other to enclose the filling.
- Toast the Burrito: Heat a clean skillet over medium heat. Place the burrito seam-side down and toast for 1-2 minutes per side until golden and crispy.
- Serve Warm: Slice in half if desired and enjoy with additional salsa, sour cream, or fresh cilantro on the side.
Servings and Timing
- Servings: Makes 4 burritos
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Vegetarian Option: Replace chorizo with plant-based sausage or seasoned black beans.
- Add Veggies: Include bell peppers, spinach, or avocado for extra nutrition.
- Low-Carb Version: Swap the tortilla for a large lettuce leaf or a low-carb wrap.
- Cheese Alternatives: Use pepper jack for a spicy kick or queso fresco for a milder flavor.
Storage/Reheating
- Storage: Wrap burritos individually in foil or plastic wrap and refrigerate for up to 3 days.
- Reheating: Warm in a skillet, oven, or microwave until heated through. For best texture, use a skillet to re-crisp the tortilla.
- Freezing: Wrap each burrito in foil and store in a freezer bag. Reheat from frozen in the oven at 375°F (190°C) for 20-25 minutes or microwave after thawing.
FAQs
1. Can I use pre-cooked chorizo?
Yes, pre-cooked chorizo works well and saves time. Simply heat it before assembling the burritos.
2. What’s the best tortilla to use?
Large flour tortillas are ideal for burritos as they’re soft and easy to fold.
3. Can I make these burritos ahead of time?
Yes, assemble and wrap them in foil or plastic wrap, then refrigerate or freeze until needed.
4. How can I prevent the tortilla from tearing?
Warm the tortilla briefly in the microwave or on a skillet to make it pliable.
5. Are there other protein options?
Yes, you can use bacon, sausage, or even shredded chicken as a substitute for chorizo.
6. What pairs well with breakfast burritos?
Serve with a side of fresh fruit, hash browns, or a mixed green salad.
7. How do I make them spicier?
Add jalapeños, extra hot sauce, or use spicy chorizo.
8. Can I make these gluten-free?
Yes, use gluten-free tortillas to accommodate dietary restrictions.
9. What type of cheese melts best?
Cheddar, Monterey Jack, or a Mexican cheese blend melt beautifully for burritos.
10. Can I air fry the burritos?
Yes, air fry at 375°F (190°C) for 5-7 minutes, flipping halfway through, to achieve a crispy exterior.
Conclusion
Chorizo breakfast burritos are a flavorful, filling, and versatile breakfast option that’s perfect for any morning. With smoky chorizo, creamy eggs, and gooey cheese all wrapped in a warm tortilla, this dish is sure to become a favorite. Customize with your favorite ingredients and enjoy a delicious breakfast that’s easy to prepare and satisfying every time!
Print
Chorizo Breakfast Burrito
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 burritos 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-Inspired
Description
This Chorizo Breakfast Burrito is a hearty and flavorful way to kickstart your day. Packed with spicy chorizo, fluffy scrambled eggs, crispy potatoes, and gooey cheese, it’s the ultimate handheld breakfast that’s perfect for busy mornings or a weekend treat.
Ingredients
For the Filling:
- 200 g (7 oz) chorizo, diced or crumbled
- 4 large eggs
- 1/4 cup (60 ml) milk or cream (optional, for fluffier eggs)
- 1 cup (150 g) diced potatoes (or frozen hash browns)
- 1/2 cup (50 g) shredded cheese (cheddar, Monterey Jack, or your choice)
- 1/4 cup (60 g) diced tomatoes or salsa
- 1/4 cup (60 g) diced onions
- 1/4 cup (60 g) diced bell peppers (optional)
- Salt and pepper, to taste
For the Burritos:
- 4 large flour tortillas
- Optional toppings: sour cream, avocado slices, cilantro, or hot sauce
Instructions
Cook the Potatoes:
- Prepare the Potatoes:
- Heat a tablespoon of oil in a skillet over medium heat.
- Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until golden brown and crispy. Season with salt and pepper. Set aside.
Cook the Chorizo:
- Brown the Chorizo:
- In the same skillet, cook the chorizo over medium heat for 5–7 minutes, or until browned and fully cooked. Remove from the skillet and drain any excess grease, leaving a small amount in the pan for the eggs.
Prepare the Eggs:
- Scramble the Eggs:
- In a bowl, whisk the eggs with the milk or cream (if using), salt, and pepper.
- Pour the egg mixture into the skillet and cook over low heat, stirring gently until soft and fluffy. Remove from heat.
Assemble the Burritos:
- Layer the Ingredients:
- Lay each tortilla flat on a clean surface.
- Add a layer of crispy potatoes, cooked chorizo, scrambled eggs, shredded cheese, diced tomatoes or salsa, and any optional toppings.
- Wrap the Burrito:
- Fold in the sides of the tortilla, then roll it tightly from the bottom to the top.
Heat the Burritos (Optional):
- Toast the Burritos:
- Heat a clean skillet over medium heat. Place the burritos seam-side down and cook for 1–2 minutes per side until lightly browned and crispy.
Serve and Enjoy:
- Plate and Garnish:
- Serve the burritos warm with extra salsa, sour cream, or hot sauce on the side.
Notes
- Vegetarian Option: Substitute the chorizo with plant-based sausage or black beans.
- Make-Ahead: Assemble the burritos and wrap them in foil. Store in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in the oven or microwave.
- Add Greens: Toss in spinach or kale for extra nutrients.