Start your day off right with our spicy and satisfying chorizo breakfast burrito, packed with flavorful chorizo sausage, scrambled eggs, and melted cheese, all wrapped up in a warm flour tortilla. This burrito is a perfect blend of spicy and savory, serving up a delicious morning meal that will keep you going until lunchtime.
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This chorizo breakfast burrito is a simple yet satisfying morning meal. The spicy chorizo, scrambled eggs, and melted cheese are a perfect trio. Plus, it's quick to make and easy to take on-the-go.
The best part about this recipe is how the flavors work together. The chorizo adds a nice kick, while the eggs and cheese provide a rich and creamy texture. It's a classic combination that's hard to beat.
These burritos aren't just for breakfast either. They're so hearty, they make a great dinner too!
If you enjoy this chorizo breakfast burrito, be sure to explore our other breakfast recipes! Try our french toast stuffed with mascarpone, bacon, apples, and pecans for a filling breakfast, or our spinach and mushroom omelette for a lighter option. And for a sweet treat, don't miss our homemade cinnamon roll donuts.
🤔 What is chorizo?
Chorizo is a type of pork sausage that's frequently used in Spanish, Portuguese, and Mexican cuisine, although it is found in other countries' cuisines as well. It's known to be a spicy variety of sausage, and depending on its origins, may be flavored with vinegar, chile peppers, garlic, and/or paprika. It may be purchased raw, smoked, fully cooked, or dry. For the purpose of this recipe, we'll be using raw Mexican chorizo.
🧾 Ingredients
- Tortillas
- Chorizo sausage
- Potatoes
- Eggs
- Bell pepper
- Cheddar cheese
- Pepper Jack cheese
- Onion
- Milk
- Salt & pepper
- Toppings (avocado, shredded cheese, tomatoes, red onion, jalapeno, limes, sour cream, hot sauce, parsley, cilantro, etc)
See the recipe card below for full list of ingredients and their measurements.
⭐ Ingredient notes
- Chorizo - We'll be using ground chorizo in this recipe. So while you can absolutely buy chorizo links and break them apart, if your grocery store has a package of ground chorizo, that will save you a step!
🥣 How to make chorizo breakfast burritos
First, heat a pan on the stove on low to low-medium heat. Place a tortilla in the center of the pan and flip it periodically for a minute or so, until it's warmed and lightly browned in spots.
Repeat for all of the tortillas, then stack them on a plate, covered in aluminum foil, to stay warm while you make the filling.
Next, turn the heat up to medium and add butter to the pan. Sauté the chorizo, potatoes, onions, and bell pepper until the chorizo is cooked through and the vegetables are fork tender, about 15 minutes.
In a bowl, whisk together the eggs, milk, salt, and pepper. Add this egg mixture to the pan and stir frequently for about 2 to 3 minutes, until the eggs are cooked but still soft.
Finally, add the shredded cheese, stir together with the rest of the ingredients, and cook for an additional minute or two, until the cheese is melted through.
Place a tortilla on a plate, then spoon over the meat/vegetable/cheese mixture, and finally top with your desired toppings.
Enjoy!
🥑 Toppings ideas
Some of our favorite toppings are sliced avocado, more shredded cheese, diced tomatoes, diced red onion, sliced jalapeno peppers, a squeeze of lime juice, sour cream, hot sauce, parsley, and/or cilantro.
📖 Variations and substitutions
- Potatoes - Any type of potato will work for these burritos, so use your favorite. I used Yukon gold potatoes, but you can certainly substitute Russet, white, red, or anything else your heart desires.
- Cheeses - While I recommend cheddar and Pepper Jack cheeses, these are simply that...recommendations. I chose cheddar for its unmatched melting ability and Pepper Jack for that little bit of kick. Use your favorite melty cheeses! Non-dairy cheese would also work great in this recipe.
- Eggs - An egg substitute can certainly be used in place of regular whole eggs in this recipe. Or if you prefer no yolks, just whip up the whites, the choice is yours.
- Milk - If you prefer to go non-dairy, any other type of milk will work just as well.
- Chorizo - If chorizo is a little spicy for your personal taste, use your favorite sausage type (maple breakfast sausage, Italian sausage, etc).
🧺 Storage
Make these chorizo breakfast burritos ahead of time and enjoy later! Assemble the burritos, then once they've fully cooled, wrap in plastic wrap and then aluminum foil. Store in the refrigerator for several days or in the freezer for months. If you freeze them, just let them defrost in the fridge overnight before reheating in the microwave or oven.
Love breakfast? Check out a few more of our delicious recipes now!
- French Toast Stuffed With Mascarpone, Bacon, Apples, and Pecans
- Spinach and Mushroom Omelette with Parmesan Cheese
- Quick & Easy Brioche French Toast Casserole
- Strawberry Shortcake Waffles with Nutella
- Homemade Cinnamon Rolls
- Cinnamon Roll Donuts
- Crispy, Buttery Hash Browns
And for more Latin cuisine deliciousness:
- Shrimp Tacos with Avocado, Grapefruit, and Cilantro Crema
- Homemade Chimichurri
- Knock-Your-Socks-Off Guacamole
Did you make my Chorizo Breakfast Burrito? Let us know in the comments below!
📝 Recipe
Chorizo Breakfast Burrito
Ingredients
- 6 flour tortillas
- 1 Tablespoon butter
- 8 ounces potatoes, diced into quarter-inch cubes
- ½ small red onion, diced
- ½ bell pepper, diced
- 1 pound ground chorizo sausage
- 6 large eggs, whisked
- 2 Tablespoons milk
- 4 ounces cheddar cheese, shredded
- 4 ounces Pepper Jack cheese, shredded
- 1 teaspoon salt
- ½ teaspoon ground pepper
- Optional toppings (sliced avocado, more shredded cheese, diced tomatoes, diced red onion, sliced jalapeno peppers, a squeeze of lime juice, sour cream, hot sauce, parsley, and/or cilantro)
Instructions
- First, heat a pan on the stove on low to low-medium heat. Place a tortilla in the center of the pan and flip it periodically for a minute or so, until it's warmed and lightly browned in spots.
- Repeat for all of the tortillas, then stack them on a plate, covered in aluminum foil, to stay warm while you make the filling.
- Next, turn the heat up to medium and add butter to the pan.
- Sauté the chorizo, potatoes, onions, and bell pepper until the chorizo is cooked through and the vegetables are fork tender, about 15 minutes.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Add this egg mixture to the pan and stir frequently for about 2 to 3 minutes, until the eggs are cooked but still soft.
- Finally, add the shredded cheese, stir together with the rest of the ingredients, and cook for an additional minute or two, until the cheese is melted through.
- Place a tortilla on a plate, then spoon over the meat/vegetable/cheese mixture, and finally top with your desired toppings.
- Enjoy!
Notes
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