Chorizo Breakfast Burrito

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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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: American, Mexican

Keyword: breakfast burrito, chorizo breakfast burrito

Servings: burritos

Calories: 596kcal

Author: Viana Boenzli

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.
6 flour tortillas
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.
1 Tablespoon butter
Sauté the chorizo, potatoes, onions, and bell pepper until the chorizo is cooked through and the vegetables are fork tender, about 15 minutes.
8 ounces potatoes, diced into quarter-inch cubes, ½ small red onion, diced, 1 pound ground chorizo sausage, ½ bell pepper, diced
In a bowl, whisk together the eggs, milk, salt, and pepper.
6 large eggs, whisked, 2 Tablespoons milk, 1 teaspoon salt, ½ teaspoon ground 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.
4 ounces cheddar cheese, shredded, 4 ounces Pepper Jack cheese, shredded
Place a tortilla on a plate, then spoon over the meat/vegetable/cheese mixture, and finally top with your desired toppings.
Enjoy!

Notes

🧺 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.

😃 Suggestion: If you enjoyed this, you're gonna love my bacon apple pecan stuffed french toast!

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