why make this recipe
This chorizo breakfast burrito is fast, filling, and full of flavor. It uses simple ingredients and cooks in one skillet. It is a great way to start the day or feed a small group. You get spicy chorizo, soft eggs, melty cheese, and warm tortillas in every bite.
introduction
This recipe shows how to make a tasty chorizo breakfast burrito at home. It is easy to follow. You can add or skip the potatoes and adjust the heat. The burrito is great for busy mornings or a weekend brunch.
how to make Chorizo Breakfast Burrito
Ingredients :
- 4 large flour tortillas
- 1 pound chorizo sausage
- 4 large eggs
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 cup diced potatoes (optional)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- Salt and pepper to taste
- Salsa and sour cream for serving (optional)
Directions :
- In a skillet over medium heat, cook the chorizo until browned and cooked through.
- If using, add the diced potatoes, onion, and bell pepper to the skillet and sauté until the vegetables are tender.
- While the chorizo and veggies are cooking, whisk the eggs in a bowl and season with salt and pepper. Push the chorizo mixture to one side of the skillet and pour the eggs into the empty side, scrambling them until cooked.
- Warm the tortillas in a separate pan or microwave.
- To assemble each burrito, spoon some of the chorizo and egg mixture onto a tortilla, sprinkle with cheese, and roll up tightly.
- Serve with salsa and sour cream if desired.
how to serve Chorizo Breakfast Burrito
Serve the burritos hot. Cut them in half if you like. Add salsa, sour cream, or extra cheese on the side. You can also serve with fresh cilantro or sliced avocado.
how to store Chorizo Breakfast Burrito
Cool the burritos to room temperature. Wrap each burrito tightly in foil or plastic wrap. Store in the fridge for up to 3 days. For longer storage, freeze the wrapped burritos for up to 2 months. Reheat in the oven at 350°F (175°C) until hot, or microwave on high for 1–2 minutes if thawed, longer if frozen.
tips to make Chorizo Breakfast Burrito
- Cook chorizo fully and drain excess fat if you prefer less oil.
- If using potatoes, par-cook them first so they finish with the chorizo and veggies.
- Warm tortillas briefly so they fold without tearing.
- Use pepper jack for extra heat or cheddar for a milder taste.
- Make a batch ahead and freeze for quick breakfasts.
variation (if any)
- Add black beans or refried beans for more protein.
- Swap chorizo for turkey chorizo or plant-based chorizo for a lighter option.
- Add cooked rice, spinach, or mushrooms for extra veggies.
- Make a breakfast bowl by skipping the tortilla and serving the mix over potatoes or rice.
FAQs
Q: Can I make this vegetarian?
A: Yes. Use a plant-based chorizo substitute or add more beans and veggies instead of meat.
Q: How spicy is chorizo?
A: It varies by brand. Some chorizo is mild, some is hot. Taste a small piece while cooking and adjust with cheese or sour cream.
Q: Can I freeze already assembled burritos?
A: Yes. Wrap them tightly in foil and freeze up to 2 months. Reheat from frozen in the oven or microwave.
Q: Can I add cheese inside and on top?
A: Yes. Add cheese inside the burrito and a bit more on top before serving for extra melt.
Q: Is it safe to cook eggs in the same skillet as chorizo?
A: Yes. Cook the chorizo fully first, then push it aside and scramble the eggs in a clean area of the skillet. The heat kills bacteria when both are cooked properly.
Conclusion
For more ideas and variations, see this Epic Chorizo Breakfast Burrito – Aberdeen’s Kitchen and this helpful guide to chorizo burritos at Chorizo Breakfast Burritos – Girl Gone Gourmet.
Chorizo Breakfast Burrito
Ingredients
Method
- In a skillet over medium heat, cook the chorizo until browned and cooked through.
- If using, add the diced potatoes, onion, and bell pepper to the skillet and sauté until the vegetables are tender.
- While the chorizo and veggies are cooking, whisk the eggs in a bowl and season with salt and pepper.
- Push the chorizo mixture to one side of the skillet and pour the eggs into the empty side, scrambling them until cooked.
- Warm the tortillas in a separate pan or microwave.
- To assemble each burrito, spoon some of the chorizo and egg mixture onto a tortilla, sprinkle with cheese, and roll up tightly.
- Serve the burritos hot. Cut them in half if you like. Add salsa, sour cream, or extra cheese on the side.