There’s something magical about starting your day with a hearty, flavor-packed breakfast, and these Chorizo Breakfast Burritos deliver that morning magic in every bite. The combination of spicy chorizo, fluffy scrambled eggs, and melty cheese all wrapped in a warm tortilla creates the perfect portable breakfast that’ll keep you satisfied until lunch.
Whether you’re meal prepping for busy weekdays or hosting a weekend brunch, these burritos strike the perfect balance between convenience and indulgence. The bold flavors of Mexican chorizo paired with classic breakfast ingredients create a handheld meal that’s impossible to resist.
Why You’ll Love This
- Make-ahead friendly – prepare a batch on Sunday for quick breakfasts all week
- Customizable with your favorite toppings and heat level
- Perfect portable breakfast for busy mornings
- Kid-friendly (just adjust the spice level as needed)
- Freezer-friendly for longer storage
Ingredients
- 1 lb chorizo pork sausage
- 6 large eggs
- ¼ cup whole milk
- 4 cups russet potatoes, diced small
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 1 small onion, diced
- ¼ cup olive oil
- 2 tbsp butter
- 2 tsp salt, divided
- ½ tsp black pepper
- 3 cups Colby Jack cheese, shredded
- 6 large flour tortillas
Instructions
- Heat a large skillet over medium-high heat and add the chorizo. Cook for 10-12 minutes, breaking it up with a spoon as it cooks, until it's nicely browned and crispy. Transfer to a plate and set aside.
- Add the olive oil to the same skillet, then toss in the diced potatoes, red and green bell peppers, and onion. Cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender and golden. Season with 1 teaspoon of salt and the black pepper. Transfer to another plate.
- In a bowl, whisk together the eggs and milk until well combined. Wipe out the skillet and heat it over medium-low heat. Add the butter and let it melt, then pour in the eggs. Using a rubber spatula, gently push the eggs around until they're just set and fluffy. Season with the remaining salt and pepper, then remove from heat.
- Place the tortillas between two damp paper towels and microwave for 15-30 seconds to make them soft and pliable for rolling.
- Lay out the warm tortillas and divide the chorizo, potato mixture, and scrambled eggs evenly among them. Top each with a generous amount of shredded cheese.
- Fold in the sides of each tortilla, then roll tightly from the bottom up, tucking the filling in as you go to create neat, compact burritos.
- Heat a clean skillet over medium-high heat with a tablespoon of olive oil. Place the burritos seam-side down and cook for 1-2 minutes per side until golden and slightly crispy. Serve hot with pico de gallo or your favorite salsa!
Tips & Variations
- For a spicier kick, add diced jalapeños or a dash of cayenne pepper to the eggs
- Substitute chorizo with soyrizo for a vegetarian option
- Add black beans or refried beans for extra protein and fiber
- Make it low-carb by using a large lettuce leaf instead of a tortilla
- For meal prep, wrap assembled burritos in foil and refrigerate for up to 3 days or freeze for up to 3 months
- Reheat frozen burritos in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes
Serving Suggestions
These chorizo breakfast burritos are a complete meal on their own, but they pair wonderfully with a side of fresh fruit for a balanced breakfast. Try serving with sliced avocado, a small fruit salad, or crispy hash browns for an extra-special weekend brunch.
For a festive brunch gathering, set up a burrito bar with all the fillings and let guests build their own. Don’t forget to include a variety of salsas, from mild to spicy, along with guacamole and lime wedges.
Notes
- For best results, don’t overstuff your burritos – they should be full but still close easily
- Let the chorizo cool slightly before adding to the eggs to prevent the eggs from overcooking
- If freezing, wrap each burrito individually in parchment paper, then aluminum foil, and store in a freezer bag
- Label frozen burritos with the date – they’re best enjoyed within 3 months
FAQs
Can I make these ahead of time?
Absolutely! These burritos are perfect for meal prep. Assemble them, wrap in foil, and refrigerate for up to 3 days or freeze for up to 3 months.
What’s the difference between Mexican and Spanish chorizo?
Mexican chorizo (used in this recipe) is fresh, uncooked sausage seasoned with chili peppers and vinegar. Spanish chorizo is cured, smoked, and ready to eat, with a different flavor profile featuring paprika.
How do I reheat these burritos?
From refrigerated: Microwave for 1-2 minutes or heat in a 350°F oven for 10-15 minutes. From frozen: Microwave for 2-3 minutes or bake at 350°F for 20-25 minutes.
Can I use corn tortillas instead of flour?
While traditional burritos use flour tortillas because they’re more pliable, you can use corn tortillas for a gluten-free option. They may crack more easily, so warm them well before rolling and consider making smaller tacos instead of large burritos.
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