Start your day with these Chorizo Breakfast Burritos, a hearty and flavorful dish that’s packed with smoky chorizo, fluffy scrambled eggs, gooey melted cheese, and customizable toppings. Whether you’re enjoying it for breakfast, brunch, or as an on-the-go meal, this recipe is sure to keep you energized all morning long. With its bold flavors, satisfying texture, and endless customization options, these burritos are perfect for any occasion.
Why You’ll Love This Recipe
- Bold Flavors: The smoky spice of chorizo adds a rich and savory kick that elevates the entire dish.
- Filling & Satisfying: Packed with protein and wholesome ingredients, these burritos will keep hunger at bay.
- Customizable: Tailor the ingredients and toppings to suit your preferences, whether you’re craving veggies, extra spice, or a vegetarian option.
- Meal-Prep Friendly: Make a batch ahead of time and enjoy throughout the week—perfect for busy mornings!
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
For those who love experimenting, feel free to add bell peppers, spinach, avocado slices, or jalapeños for extra nutrition and flavor. If you’re catering to dietary restrictions, swap the flour tortillas for gluten-free or low-carb alternatives like lettuce wraps.
Step-by-Step Instructions
1. Cook the Chorizo
Heat a skillet over medium heat and add the chorizo. Using a spatula, break it into small crumbles as it cooks. Stir occasionally to ensure even browning. Once fully cooked and browned, remove the chorizo from the skillet and set aside on a plate.
Pro Tip: If using raw chorizo, make sure to cook it thoroughly to avoid any undercooked bits. Pre-cooked chorizo can be heated quickly, saving prep time.
2. Cook the Eggs
In the same skillet, reduce the heat to low and add a small amount of butter or olive oil to prevent sticking. Crack the eggs into a bowl, whisk them well, and season with salt and pepper. Pour the eggs into the skillet and cook gently, stirring frequently, until they’re scrambled and just set. Avoid overcooking to keep them light and fluffy. Remove from heat and set aside.
Optional: For creamier eggs, stir in a splash of milk or cream while whisking.
3. Prepare Optional Ingredients
If using potatoes, dice them into small cubes and cook them in a separate skillet with olive oil until golden and crispy. Similarly, sauté diced onions or bell peppers if desired. These additions bring extra texture and flavor to the burrito.
4. Assemble the Burritos
Lay a large flour tortilla flat on a clean surface. Layer the cooked chorizo, scrambled eggs, shredded cheese, and optional ingredients like potatoes or sautéed veggies. Add a spoonful of salsa or hot sauce for a tangy kick, and a dollop of sour cream for creaminess. Sprinkle fresh cilantro or green onions on top for a pop of freshness.
Assembly Tip: Don’t overload the tortilla with too many ingredients, as this can make rolling difficult. Leave about an inch of space around the edges for easy folding.
5. Wrap the Burrito
Fold the sides of the tortilla inward, then roll tightly from one end to the other to enclose the filling. Ensure the seam is tucked underneath to prevent the burrito from unraveling.
Pro Tip: Warm the tortilla briefly in the microwave or on a skillet before assembling to make it pliable and less likely to tear.
6. Toast the Burrito (Optional but Recommended)
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. This step adds a delightful crunch to the exterior while keeping the inside warm and gooey.
Alternative Method: For a hands-off approach, use an air fryer. Set it to 375°F (190°C) and air fry the burrito for 5-7 minutes, flipping halfway through, for a perfectly crispy finish.
7. Serve Warm
Slice the burrito in half if desired and serve with additional salsa, sour cream, or fresh cilantro on the side. Pair it with a side of fresh fruit, hash browns, or a mixed green salad for a complete meal.
Servings and Timing
- Servings: Makes 4 burritos
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
This quick and efficient recipe is perfect for busy mornings or lazy weekends when you want something hearty yet simple to prepare.
Variations to Spice Things Up
- Vegetarian Option: Replace chorizo with plant-based sausage, seasoned black beans, or sautéed mushrooms.
- Add Veggies: Include roasted bell peppers, spinach, zucchini, or avocado slices for added nutrition.
- Low-Carb Version: Swap the flour 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.
- Extra Spicy: Add diced jalapeños, red pepper flakes, or extra hot sauce for those who love heat.
Storage and Reheating Tips
- Storage: Wrap each burrito individually in foil or plastic wrap and store in the refrigerator for up to 3 days.
- Reheating: For best results, reheat in a skillet over medium heat to recrisp the tortilla. Alternatively, microwave for 1-2 minutes, checking halfway through to avoid overcooking.
- Freezing: Wrap each burrito tightly in foil and place in a freezer-safe bag. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 375°F (190°C) for 20-25 minutes, or microwave after thawing.
Pro Tip: Label each burrito with the date to keep track of freshness, especially when freezing.
Frequently Asked Questions
Q: Can I use pre-cooked chorizo?
A: Yes, pre-cooked chorizo works perfectly fine. Simply heat it in a skillet before assembling the burritos.
Q: What’s the best tortilla to use?
A: Large flour tortillas are ideal because they’re soft, pliable, and easy to fold. For gluten-free diets, opt for corn tortillas or gluten-free wraps.
Q: Can I make these burritos ahead of time?
A: Absolutely! Assemble the burritos, wrap them individually, and store them in the fridge or freezer for later use.
Q: How can I prevent the tortilla from tearing?
A: Warm the tortilla briefly in the microwave or on a skillet before assembling. This makes it more flexible and less prone to tearing.
Q: Are there other protein options?
A: Yes, try turkey sausage, shredded chicken, or tofu scramble for a different twist.
Q: What pairs well with breakfast burritos?
A: Serve with fresh fruit, roasted potatoes, hash browns, or a side salad for a balanced meal.
Q: How do I make them spicier?
A: Add diced jalapeños, red pepper flakes, or extra hot sauce. Using spicy chorizo or pepper jack cheese also amps up the heat.
Q: Can I make these gluten-free?
A: Yes, simply use gluten-free tortillas or substitute with lettuce wraps for a low-carb option.
Q: What type of cheese melts best?
A: Cheddar, Monterey Jack, or a Mexican cheese blend melt beautifully and add great flavor.
Q: Can I air fry the burritos?
A: Yes, air fry at 375°F (190°C) for 5-7 minutes, flipping halfway through, to achieve a crispy exterior without excess oil.
Final Thoughts
These Chorizo Breakfast Burritos are a delicious and versatile way to start your day. With their bold flavors, satisfying textures, and endless customization options, they’re sure to become a staple in your kitchen. Whether you’re cooking for yourself, your family, or a group of friends, this recipe delivers on taste and convenience.
So why wait? Gather your ingredients, fire up the skillet, and indulge in these mouthwatering burritos. Perfect for breakfast, brunch, or any time you need a hearty meal, this dish is guaranteed to impress. Enjoy every bite of this flavorful creation!
Chorizo Breakfast Burritos
Ingredients
- 8 oz chorizo sausage (raw or pre-cooked)
- 4 large eggs
- 4 flour tortillas (burrito-sized)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup cooked diced potatoes (optional)
- 1/2 cup diced onion
- 1/4 cup salsa or hot sauce
- optional sour cream
- optional fresh cilantro or green onions
- 1 tbsp olive oil or butter
Instructions
- Cook the Chorizo: Heat a skillet over medium heat. Add the chorizo and cook, 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 in a bowl and season with salt and pepper. Pour into the skillet and cook, stirring gently, until scrambled and just set. Remove from heat.
- Prepare Optional Ingredients: If using, dice and cook potatoes in a separate skillet with olive oil until golden and crispy. Sauté diced onions or bell peppers if desired.
- Assemble the Burritos: Lay a tortilla flat and layer cooked chorizo, scrambled eggs, shredded cheese, and optional ingredients like potatoes or sautéed veggies. 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. Ensure the seam is tucked underneath.
- Toast the Burrito (Optional): 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. Alternatively, air fry at 375°F (190°C) for 5-7 minutes, flipping halfway through.
- Serve Warm: Slice in half if desired and enjoy with additional salsa, sour cream, or fresh cilantro on the side. Pair with fresh fruit, hash browns, or a mixed green salad for a complete meal.
