Breakfast Burrito Chorizo Recipe
If there’s one way to brighten up even the sleepiest of mornings, it’s with a Breakfast Burrito Chorizo! Imagine biting into a golden, gently toasted tortilla stuffed with spicy chorizo, pillowy scrambled eggs, creamy cheese, and vibrant veggies. This crave-worthy classic is the perfect fusion of flavor and comfort, ideal for breakfast lovers and fans of savory brunch treats alike. Whether you’re catering a family brunch or prepping ahead for busy weekdays, this Breakfast Burrito Chorizo recipe is about to win a permanent spot in your morning routine.
Ingredients You’ll Need
You don’t need a laundry list of ingredients for brilliant flavor—just a handful of essentials that play off each other in all the best ways. Each brings its own magic: chorizo for spice, potatoes for substance, eggs and cheese for rich comfort, and peppers for that pop of color.
- Olive oil: Gives your veggies that perfect golden sheen while amping up flavor.
- Small onion: Adds sweetness and depth as it caramelizes with the potatoes.
- Black pepper: Just the right touch of heat to balance out the chorizo’s richness.
- Spicy chorizo sausage: The star—brings smokiness, bold color, and a spicy kick!
- Diced russet potatoes: Tender little bites that make each burrito satisfyingly hearty.
- Diced green bell pepper: Pops of freshness that lighten the whole mix.
- Milk: Makes the scrambled eggs extra fluffy and luscious.
- Eggs: The breakfast staple that binds everything together in creamy, custardy bites.
- Flour tortillas (burrito size): Their size makes for tidy rolling and epic filling.
- Salt: Split into two portions to perfectly season your veggies and eggs.
- Butter: Melts into the eggs for a rich, dreamy scramble.
- Diced red bell pepper: For color and a slightly fruity bite that pairs beautifully with chorizo.
- Shredded Colby Jack or similar cheese: Melts like a dream, holding it all together in delicious gooeyness.
How to Make Breakfast Burrito Chorizo
Step 1: Brown the Chorizo
Start by heating a big skillet over medium-high heat. Toss in your spicy chorizo sausage and break it up into small, crumbled bits as it cooks. Give it a leisurely 10 to 12 minutes—this step transforms the chorizo into crispy, deeply flavored morsels that will anchor your Breakfast Burrito Chorizo. Once browned and fragrant, use a slotted spoon to transfer the chorizo onto a plate. Make sure to leave behind some of the tasty oils for the next step!
Step 2: Cook the Veggies
In that same skillet, pour in the olive oil, then add diced potatoes, onions, green bell peppers, and red bell peppers. These veggies soak up all the chorizo flavors left behind, and after about 15 to 20 minutes of occasional stirring, the potatoes will be soft and the whole mix golden and tempting. Sprinkle with a teaspoon of salt and the black pepper. Once everything is tender and aromatic, transfer to a plate and set aside.
Step 3: Scramble the Eggs
Crack your eggs into a bowl and whisk them together with the milk for fluffiness you’ll notice in every bite. Wipe out the skillet carefully, then melt a hefty knob of butter over medium-low heat. Pour in your egg mixture and gently stir until the eggs are soft scrambled and glossy. As they finish, sprinkle in the remaining teaspoon of salt to bring out their flavor. Turn off the heat—your eggs are ready to join the party!
Step 4: Warm the Tortillas
To make wrapping your burritos a dream, you’ll want your tortillas soft and pliable. Wrap them in damp paper towels and pop them in the microwave for 15 to 30 seconds. This trick prevents cracking, so you can stuff them without any breakage or fuss.
Step 5: Fill and Wrap Burritos
It’s assembly time! Lay out the warmed tortillas and, working one at a time, spoon on the chorizo, sautéed veggies, eggs, and a generous handful of shredded cheese. Fold the sides inwards, then roll each tortilla up tightly from bottom to top, tucking in the edges as you go to keep all the goodness inside.
Step 6: Toast Burritos
Return your skillet to medium-high and drizzle in a little more olive oil. Place the wrapped burritos seam-side-down, and toast each side for 1 to 2 minutes until the tortillas are golden and ever-so-slightly crisp. This step adds just the right bit of crunch and seals the burritos shut—no mess, just magic.
Step 7: Enjoy!
Transfer your Breakfast Burrito Chorizo to a plate and dig in while they’re still warm and gooey. I love serving mine with a spoonful of salsa or fresh Pico de Gallo for an extra punch. Breakfast bliss has never been easier—or more delicious.
How to Serve Breakfast Burrito Chorizo
Garnishes
Fresh toppings add color, boost flavor, and let everyone customize their plate. Sour cream, chopped cilantro, sliced avocado, or a sprinkle of hot sauce all turn your Breakfast Burrito Chorizo into something even more special. Don’t forget lime wedges for a bright, tangy splash!
Side Dishes
A hearty burrito loves good company! Try serving with crispy hash browns, a spicy black bean salad, or some sweet fruit like citrus or mango to cool things off. If you’re feeling extra indulgent, tortilla chips and guacamole are a no-brainer alongside your Breakfast Burrito Chorizo.
Creative Ways to Present
Feeling fun and festive? Slice your burritos on the bias and arrange them on a platter for brunch parties. For handheld, on-the-go mornings, wrap each Breakfast Burrito Chorizo in parchment (with a sticker or label for each filling!) so family members can quickly grab their favorite flavor combo.
Make Ahead and Storage
Storing Leftovers
Any leftover Breakfast Burrito Chorizo can easily be stored in the fridge. Wrap each burrito tightly in foil or plastic wrap, then place them in an airtight container. They’ll stay delicious for up to three days—perfect for quick-grab breakfasts all week long!
Freezing
To freeze, let your cooked burritos cool completely, then wrap each in foil before popping them into a freezer bag. They’ll keep for up to two months and come out as tasty as the day you made them. If possible, label and date each burrito so you always know what’s on hand.
Reheating
Reheating couldn’t be easier: If refrigerated, warm Breakfast Burrito Chorizo in the microwave for about a minute (keep it wrapped in paper towel to hold in moisture). From frozen, thaw overnight or reheat wrapped in foil in a 350°F oven until hot all the way through—about 25 minutes. For extra crispiness, give them a quick skillet sear after reheating.
FAQs
Can I use mild chorizo instead of spicy?
Absolutely! Mild chorizo works perfectly if you prefer less heat or are serving kids. Feel free to add a pinch of chili flakes or your favorite hot sauce to the eggs if you want a milder sausage with some background kick.
What can I substitute for chorizo if I don’t eat pork?
There are excellent chicken and turkey chorizo options in most grocery stores, and even plant-based chorizo if you want to keep things vegetarian. Just make sure to adjust the cooking time, as some alternatives may not need quite as long to brown.
Can I make this Breakfast Burrito Chorizo dairy-free?
Definitely! Use your favorite non-dairy cheese shreds and swap the milk and butter for plant-based alternatives. The flavor will still be irresistible, and the texture just as satisfying.
Is it possible to add more veggies?
Absolutely! Sautéed mushrooms, spinach, or even jalapeños are terrific additions. Just be mindful not to overfill the burritos—part of the charm is that portable, easy-to-eat package.
Can I bake the burritos instead of skillet-toasting?
Yes, if you’re making a big batch, you can arrange filled burritos seam-side down on a baking sheet, brush lightly with oil, and bake at 400°F for about 10 minutes until golden. You won’t get the same uniform crisp as skillet-toasting, but it’s a great shortcut for a crowd!
Final Thoughts
I hope you give this Breakfast Burrito Chorizo a try—once you take a bite of those spicy, cheesy, flavor-packed burritos, you’ll see why they’re such a hit in my house. Breakfast just isn’t the same without a little chorizo magic tucked inside a warm tortilla. Enjoy every bite and don’t be afraid to put your own spin on it!
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Breakfast Burrito Chorizo Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Breakfast Burrito Chorizo recipe is a delicious and satisfying way to start your day. Loaded with spicy chorizo, scrambled eggs, crispy potatoes, and gooey cheese, these burritos are packed with flavor and perfect for breakfast or brunch.
Ingredients
Chorizo:
- 1/4 cup olive oil
- 1 pound spicy chorizo sausage
Veggies:
- 1 small onion, finely chopped
- 1/2 cup diced green bell pepper
- 1/2 cup chopped red bell pepper
- 4 cups diced russet potatoes (1/4-inch pieces)
Eggs:
- 6 large or 8 medium eggs
- 1/4 cup milk
- 2 tablespoons butter
- 2 teaspoons salt, split into two portions
Extras:
- 6 large flour tortillas (burrito size)
- 3 cups shredded Colby Jack or similar cheese
Instructions
- Brown the Chorizo: Set a skillet over medium-high heat, cook chorizo until browned. Remove from skillet.
- Cook the Veggies: In the same skillet, cook onions, peppers, and potatoes until softened. Season with salt and pepper. Set aside.
- Scramble the Eggs: Whisk eggs with milk, scramble in a clean skillet with butter. Season with salt.
- Warm the Tortillas: Microwave tortillas wrapped in damp paper towels until soft.
- Fill and Wrap Burritos: Distribute chorizo, veggies, eggs, and cheese on tortillas. Roll tightly.
- Toast Burritos: Pan-fry burritos in olive oil until crispy.
- Enjoy: Serve warm with salsa or Pico de Gallo.
Notes
- You can customize these burritos with additional toppings like avocado, sour cream, or hot sauce.
- Feel free to use your favorite cheese blend or add in extra veggies for variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 3g
- Sodium: 1400mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 230mg
Keywords: Breakfast Burrito Chorizo, Breakfast Recipe, Brunch Recipe, Mexican Breakfast, Chorizo Recipe
