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.