Chorizo Breakfast Burrito
Breakfast has never been this tempting, with layers of spicy chorizo, scrambled egg, warm and gooey cheese all wrapped up in a beautifully golden brown flour tortilla. This Chorizo Breakfast Burrito is not a recipe to miss!
Not only is breakfast my favorite meal of the day, but in my estimation, Mexican cuisine is the best around. The aroma of cumin is a constant in my house and I wouldn’t have it any other way. Try my Taco Stuffed Peppers or my Smoked Queso for more Mexican inspired yumminess.
This recipe is the combination of those two loves: Mexican and breakfast. I chose chorizo for my protein for that extra kick of heat and I wrapped it up in a burrito because there is nothing better than a warm tortilla.
While I love a savory breakfast, try these Cheesecake Stuffed Cinnamon Rolls for a breakfast recipe that’s good enough to be dessert.
Ingredients
- Chorizo.
- Eggs.
- Onion.
- Bell peppers.
- Butter.
- Flour tortillas.
- Shredded cheese. Cheddar, Monterey Jack cheese, or Colby jack is best for this.
- Salt and black pepper, to taste.
- For garnish: green onions, sour cream, pico de gallo, limes, any hot sauce of your choice.
How to make a Chorizo Breakfast Burrito
I like to start this recipe with cooking the chorizo. Cook in a skillet until it is cooked through. You can remove the meat and leave a bit of the grease to add some of that flavor into the veggies if desired, or clean the grease with a paper towel and add olive oil or butter. I chose to cook it all together.
Add the veggies to the pan – onion and bell peppers – and stir frequently on medium high heat until soft. Transfer to a bowl and set aside.
Next add the eggs to the skillet and make softly scrambled eggs. You want fluffy and moist eggs for this, not hard chunks of egg.
Add the cooked eggs to the chorizo mixture and fold together until evenly distributed.
Place on a soft roll and roll up the burrito.
Now you cook the rolled burrito until each side soft is soft and golden brown. I did this in a skillet but it can be done in the oven on a baking sheet as well.
Enjoy these decadent burritos warm! They’re perfect for the first thing in the morning.
How to roll a burrito
Lay the tortilla flat, and place your filling in the center. Fold the bottom up over the filling. Then, fold in the sides before rolling it up tightly from the bottom to the top. If you’re struggling, using aluminum foil as support can help keep everything together.
Storage
These burritos hold up quite well in storage, though my preference is to have them immediately. Store leftover burritos in the refrigerator for up to 3 days. Wrap them individually in foil or store them in an airtight container. For longer storage, freeze them for up to a month. Reheat in the oven or microwave until thoroughly warmed.
Tips and Tricks
- These Chorizo Breakfast Burritos can be anything you want them to be! Add in some tomatoes or black beans (here are my favorite black beans for Mexican food.)
- Serve with a side of hash browns for a full meal.
- For an extra kick, use Pepperjack cheese and add diced jalapeños at the same time as the onion and bell peppers.
- Make it vegetarian by using a plant-based “soyrizo” and extra veggies plus black beans. Make it vegan by using a plant-based cheese or eliminating the cheese altogether.
Chorizo Breakfast Burrito
A flavor packed breakfast burrito made with chorizo sausage for the slightest bit of kick.
Ingredients
- 1/2 lb chorizo
- 4 large eggs
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 tablespoons butter, separated
- 4 large flour tortillas
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional, for serving: sliced green onion, sour cream, hot sauce, salsa, limes
Instructions
- In a large skillet over medium heat, cook the chorizo until browned and cooked through, breaking it up into crumbles. Remove excess grease if needed.
- To the skillet, add the diced onion, red bell pepper, and green bell pepper with the chorizo. Cook until the vegetables are softened.
- Transfer the chorizo and vegetable mixture to a medium sized bowl and set aside.
- Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter in the pan. Add the 4 large beaten eggs to the pan and scramble until cooked through and fluffy.
- Add the scrambled eggs to the bowl with the chorizo mixture and mix gently until the eggs are well incorporated. Season with salt and pepper to taste and gently mix again.
- Place a portion (about a 1⁄2 cup) of the chorizo and egg mixture in the center of each flour tortilla. Sprinkle it with cheddar cheese.
- To roll the burritos, fold in the sides of the tortilla and then roll it up tightly with the seam down. Set the burritos aside.
- Heat a non-stick skillet over medium heat and melt the remaining 1 tablespoon of butter. Add the burritos to the pan and brown for 2-3 minutes on each side until golden and crispy.
- Transfer the burritos to serving plates and garnish with the sliced green onion. Optionally you can serve the burritos with sour cream, salsa, limes, and hot sauce. Enjoy!
Notes
How to fold a burrito: Lay the tortilla flat, and place your filling in the center. Fold the bottom up over the filling. Then, fold in the sides before rolling it up tightly from the bottom to the top. If you're struggling, using aluminum foil as support can help keep everything together.
Store leftover burritos in the refrigerator for up to 3 days. Wrap them individually in foil or store them in an airtight container. For longer storage, freeze them for up to a month. Reheat in the oven or microwave until thoroughly warmed.
Feel free to add in black beans, corn, diced tomatoes, diced jalapenos or swap out the cheddar cheese for Monterey Jack or Pepper Jack for a spicy kick.
Substitute the chorizo with a plant-based alternative or extra veggies and beans for a vegetarian option.
Nutrition Information
Yield 4 Serving Size 1 burritoAmount Per Serving Calories 626Total Fat 41gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 21gCholesterol 267mgSodium 1285mgCarbohydrates 35gFiber 3gSugar 3gProtein 28g
