This 30-minute chorizo breakfast burrito recipe is the perfect way to start the day with a BANG. It features chorizo, eggs, cheese, potatoes, and avocado, all wrapped up in a flour tortilla - making it a delicious and satisfying meal that you can enjoy anytime!
Contents
🌟 Why this recipe works
If you're looking for a delicious wrap/sandwich before you start your busy day, this chorizo breakfast burrito is exactly what you're looking for! Chorizo breakfast burritos are so easy to make and packed with flavor.
They are also great for meal prepping, so you can enjoy a grab-and-go breakfast or lunch anytime you fancy a delicious spicy pork sausage wrap filled with potatoes, cheese, and egg. Plus, they can be enjoyed cold or warmed up in the microwave when you're at work.
The Mexican chorizo adds an incredible depth of flavor and a spicy kick to this wrap, while the eggs, cheese, potatoes, cilantro, and avocado provide textural contrast and a creamy finish. All these ingredients come together in a wrap that is hearty enough to fill you up for hours.
With minimal ingredients and only 30 minutes required to prepare these irresistible breakfast burritos, you'll have a hearty breakfast to feed your hungry family in no time!
And in case you want a selection of wraps to enjoy throughout the week, check out our other tasty Mexican breakfast burritos, like the Mexican spring rolls, or go Greek with Waldorf chicken salad wrap.
🍽 Key Ingredients
This chorizo breakfast burrito recipe calls for a few simple ingredients that you likely already have in your pantry. Here's what you'll need.
Chorizo - To give the burritos a ton of flavor and a spicy kick, you'll want to get some Mexican chorizos. This type of pork chorizo sausage adds an amazing depth of flavor to the burritos.
Butter - To sauté the potatoes and keep them crispy on the outside but fluffy on the inside, you'll need to use butter.
Eggs - The scrambled eggs provide a rich and creamy texture to the burritos.
Cheese - For cheesy goodness, you'll need a combination of shredded sharp cheddar and pepper jack cheese.
Potatoes - Using pre-shredded hashbrown potatoes helps to cut down on the prep time.
Cilantro - To give it an extra pop of freshness, chop some fresh cilantro.
Avocado - For a creamy finish that is packed with healthy goodness, sliced avocado is added to the burrito.
Tortillas - To wrap everything up and make it a burrito, you'll need some flour tortillas. Burrito-sized tortillas are perfect for this recipe.
Substitutions
Mexican chorizo
An alternative to Mexican chorizo is Spanish chorizo. They vary in the level of spices used, but both taste amazing in this recipe. You could also use breakfast sausage instead of chorizo.
Cheese
Feel free to use any type of shredded cheese that you have on hand. Mozzarella cheese, Monterey Jack cheese, and Mexican-blend cheese are all great options.
Potatoes
If you don't have pre-shredded potatoes, you can use diced potatoes instead. The cooking time may be a bit longer, but the end result will be just as delicious!
Cilantro
If you don't like cilantro or can't find it, you can substitute it with parsley or omit it altogether.
🔪 How to make
Making this chorizo breakfast burrito is a breeze! With minimal prep work, you'll have the perfect breakfast or lunch wrap ready in no time. Here's how to make it:
Preparations
- Remove the skins from the chorizo.
- If you're not using pre-shredded potatoes, peel and dice 1 large (roughly 10 ounces) potato into small cubes.
- Finely chop the cilantro.
- Slice the avocado.
- Whisk the eggs in a bowl.
Cooking instructions
Step 1
Set a skillet or frying pan over medium heat and cook the chorizo for 10 minutes, breaking it up as it cooks. Remove the cooked chorizo from the skillet (leaving the fat in the skillet) to a plate lined with paper towel to remove any excess fat from the meat.
Step 2
Add 1 tablespoon of butter or olive oil to the same skillet and incorporate this with the chorizo fat. Pour the whisked eggs into the hot skillet with 1 teaspoon of kosher salt and pepper mix and cook the eggs for around 8 to 10 minutes, stirring frequently, until they are scrambled and soft.
Step 3
Sprinkle the shredded Pepper jack and cheddar cheese into the scrambled eggs until the cheese melts, then transfer them to a bowl.
Step 4
Add another tablespoon of butter or olive oil to the same skillet and cook the shredded potatoes with a teaspoon of kosher salt and pepper for 10 minutes until golden brown and crispy. Transfer the cooked potatoes to a bowl.
Tip: Place the tortilla wraps on a plate and microwave them for 30 seconds to soften.
Step 5
To assemble the burritos, evenly divide the cooked chorizo, cheesy scrambled eggs, and cooked potatoes across the middle of the warm tortillas, then top with the sliced avocado.
Step 6
Using both hands, fold the edges of the warm tortilla in and roll the bottom of the tortilla over the filling and tuck the tortilla under it, rolling the tortilla to complete the burrito.
Step 7
Repeat this with every chorizo burrito, then clean the skillet and set it at medium-high heat. Once hot, place the burritos seam side down and cook for 2 minutes until nicely browned, then flip them over, cooking for another minute.
Step 8
Transfer the cooked chorizo breakfast burritos to a chopping board, wrap each burrito in aluminum foil, and cut them in half.
Step 9
Place them on a serving platter and garnish with chopped cilantro.
Step 10
Serve with my easy guacamole recipe, salsa, or sour cream.
💭 Cooking tips
Crispy finish
For an extra crispy finish, you could also brush the top of the rolled burrito with some melted butter or oil before cooking it.
Wrapping the burrito in foil
To keep the burrito together and warm, it is best to wrap them in foil before serving. This also prevents any ingredients or liquid from seeping out onto your hands or clothes.
📖 Recipe Variations
This chorizo breakfast burrito recipe is very versatile, so feel free to make some changes and customize it to your taste. Here are a few ideas:
Chorizo breakfast casserole
If you don't have any flour tortillas on hand, you can make a breakfast casserole instead and still enjoy the flavors of this recipe. Preheat the oven to 350F, place the cooked ground chorizo into a casserole dish, add the potatoes on top, and pour the egg mixture over.
Bake this in the oven for 15 minutes until the egg mixture has set, then sprinkle the cheese over, and cook for another 10 minutes until the cheese has melted.
Extra spicy chorizo breakfast burrito
If you like your burritos spicy, cook the chorizo with half a teaspoon of cayenne pepper and evenly divide ¼ cup of jalapeno slices across the flour tortillas.
Extra hearty burritos
For a really filling burrito, fill each tortilla with a tablespoon of fluffy cooked rice and a tablespoon of black beans/ kidney beans. You will need the large burrito-sized tortillas for this variation as the filling is difficult to roll using the regular-sized ones.
🥗 What to serve with
This chorizo breakfast burrito is a great breakfast meal on its own, but you can also serve it with some sides to make it extra special. Here are a few suggestions:
Easy egg cups
Egg cups are a great side dish to serve with breakfast burritos. Try these bacon egg and cheese cups that are easy to prepare and taste delicious, or use the avocado as the vessel with baked eggs and avocado.
Quiche
For a side dish that is savory and filling, try these delicious quiche recipes, broccoli shallot and cheddar quiche and bacon quiche. They're full of flavor and perfect for the whole family to enjoy.
Salsa
Burrito recipes pair perfectly with delicious homemade salsa.
🙋 Frequently asked questions
Can I make chorizo breakfast burritos in the air fryer?
Yes, you can make chorizo breakfast burritos in the air fryer. Brush the top of each rolled burrito with a little oil or melted butter and place them in the air fryer basket seam side down. Cook at 390F for 4 - 5 minutes until they turn crispy and golden brown.
Why is my chorizo breakfast burrito falling apart?
If your chorizo breakfast burrito is falling apart, it means you're using too much filling or not rolling the burrito tightly enough. Try to roll the burrito as tight as possible and use just enough filling so that it will stay together when rolled up.
Why is the burrito soggy?
If the flour tortilla is soggy, it means you've added too much liquid filling. Make sure to drain off any excess liquid from chorizo or eggs before adding them to the burrito. Also, try not to overstuff the burrito, as this can also cause it to become soggy.
🧊 Storing and ♨️ reheating
Leftover chorizo breakfast burritos can be stored in the refrigerator or freezer and reheated when needed.
Refrigerator: If you want to store them in the refrigerator, wrap each burrito individually with foil and place them in an airtight container, and they'll keep fresh for up to four days.
Freezing: Wrap each burrito individually in foil and place them in a single layer on a baking sheet. Once they're frozen, transfer them into an airtight container or freezer bag and store them in the freezer for up to three months.
Reheating: Reheat frozen burritos by placing them on a baking sheet and heating them in the oven at 350F for 15 - 20 minutes until hot. For refrigerated burritos, place them on a paper towel-lined plate and microwave for 1 - 2 minutes until hot. Make sure to remove the foil before reheating.
🍳 Related recipes
If you loved this Mexican-style breakfast recipe, check out our other easy Mexican breakfast recipes, or for a hearty breakfast casserole, check out these hearty breakfast casserole recipes. If sandwiches are more your style, then you'll love these easy sandwich wrap recipes.
Craving country-style pork meals? then you should try my braised pork shanks recipe.
👪 Serving size
This chorizo breakfast burrito recipe makes 8 burrito halves which is enough to feed 4 people, but you could double or triple the quantity to feed more or for meal prep.
These chorizo breakfast burritos are a quick and easy dish that everyone will love. Whether you're making them for your family or meal-prepping for the week, this recipe is sure to hit the spot! Enjoy!
Love this breakfast recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort breakfast recipes for your next family meal! And if you have any questions, I'm here to help!
📋 Recipe
Chorizo Breakfast Burrito
Ingredients
- 8 ounces chorizo - Mexican
- 2 tablespoons Unsalted butter - divided
- 8 Eggs - whisked
- 1 teaspoon Salt - divided
- ½ teaspoon Black pepper - divided
- ½ cup Cheddar cheese - shredded
- ½ cup Pepper jack cheese - shredded
- 10 ounces Potatoes - the kind for hashbrowns - shredded
- Cilantro - chopped - for garnish
- 4 Flour tortillas - bBurrito-sized
Instructions
Preparations
- Remove the skins from the chorizo.
- If you're not using pre-shredded potatoes, peel and dice 1 large (roughly 10 ounces) potato into small cubes.
- Finely chop the cilantro.
- Slice the avocado.
- Whisk the eggs in a bowl.
Cooking instructions
- Set a skillet or frying pan over medium heat and cook the chorizo for 10 minutes, breaking it up as it cooks. Remove the cooked chorizo from the skillet (leaving the fat in the skillet) to a plate lined with paper towel to remove any excess fat from the meat.
- Add 1 tablespoon of butter or olive oil to the same skillet and incorporate this with the chorizo fat. Pour the whisked eggs into the hot skillet with 1 teaspoon of kosher salt and pepper mix and cook the eggs for around 8 to 10 minutes, stirring frequently, until they are scrambled and soft.
- Sprinkle the shredded Pepper jack and cheddar cheese into the scrambled eggs until the cheese melts, then transfer them to a bowl.
- Add another tablespoon of butter or olive oil to the same skillet and cook the shredded potatoes with a teaspoon of kosher salt and pepper for 10 minutes until golden brown and crispy. Transfer the cooked potatoes to a bowl.
- Place the tortilla wraps on a plate and microwave them for 30 seconds to soften.
- To assemble the burritos, evenly divide the cooked chorizo, cheesy scrambled eggs, and cooked potatoes across the middle of the warm tortillas, then top with the sliced avocado.
- Using both hands, fold the edges of the warm tortilla in and roll the bottom of the tortilla over the filling and tuck the tortilla under it, rolling the tortilla to complete the burrito.
- Repeat this with every chorizo burrito, then clean the skillet and set it at medium-high heat. Once hot, place the burritos seam side down and cook for 2 minutes until nicely browned, then flip them over, cooking for another minute.
- Transfer the cooked chorizo breakfast burritos to a chopping board, wrap each burrito in aluminum foil, and cut them in half.
- Place them on a serving platter and garnish with chopped cilantro.
- Serve with guacamole, salsa, or sour cream.
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