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These chorizo breakfast burritos are an excellent option for a quick supper on the run. These protein-packed wraps with sausage, scrambled eggs, and cheddar cheese will have you bouncing out of bed.

These breakfast burritos are crispy on the exterior and filled with scrambled eggs on the inside. This very scrumptious meal of ours, topped with cheddar cheese, gently scrambled eggs, and creamy avocado, will help you get your day started on the right foot. This is the recipe for breakfast burritos that we keep going back to.

They’re simple to prepare on leisurely mornings and can be frozen and reheated to save time on hectic mornings.

Spanish vs. Mexican Chorizo: What’s the Difference?

Mexican chorizo is a fresh pig sausage that has been strongly seasoned. You may cook it the same way you would sausage patties or ground beef. Spanish chorizo, on the other hand, is a dried, cured pork sausage. It is not necessary to cook it before eating it. Because of the curing process, it has a harder, drier texture.

Because it has more taste, Mexican chorizo is spicier than Spanish chorizo.

Chorizo Prep

To prepare the chorizo for a tortilla, first cut it in half lengthwise. Then, using your hands or a knife, tear the thin layer that creates the case into fragments.

Making the Eggs

Scrambling eggs is the finest method to prepare them for a morning burrito. In a mixing dish, combine the egg yolks and egg whites. Then add to a skillet with the rest of the burrito ingredients and fully incorporate.

Warming Wheat Tortillas

Depending on the equipment you have, there are a few ways to warm up tortillas.

To cook up a stack of tortillas at once, preheat your oven to 300F (150C). Wrap a stack of tortillas in foil and bake for 10 to 15 minutes, or until they are warm and malleable.

If you don’t want to turn on the burner or are just warming up one tortilla, you may do it on the stovetop. Place the tortilla on a dry pan and cook for 20 to 30 seconds on each side. If you have a gas stove, you may immediately hold each tortilla over the burner.

Finally, you can reheat tortillas in the microwave. Place a couple tortillas on the microwave dish and cover with a moist paper towel for 30 seconds.

How to Roll a Breakfast Burrito

Fill one half of the tortilla with the contents. Over the filling, fold up the bottom inch of the tortilla. Then, fold approximately an inch on each side, taking care to keep the corners in place. Finally, roll the burrito in the direction of the clean side of the tortilla. As you roll, hold on to the sides and tuck them in.

Pro Tips

  • Warming the tortillas before adding the filling makes it simpler to wrap. Fortunately, it only takes approximately 30 seconds on each side at a moderate heat, making it simple to prepare. Make sure it remains soft and does not get crispy, otherwise it will be difficult to wrap over your burrito filling.
  • Layer the toppings on top of one another like sheets and blankets on a mattress to guarantee that every ingredient is in virtually every mouthful.


Refrigerate any leftover breakfast burritos for a few days. Make certain that they are securely wrapped. You may also keep them in the freezer for many months.

Wrap the burritos loosely in aluminum foil and reheat in the oven. This should take between 30 and 45 minutes. If you’re in a rush, you can use the microwave, although breakfast burritos might get mushy after being reheated in the microwave.

Chorizo Breakfast Burritos

These chorizo breakfast burritos are the best way to have a filling meal on the go. Loaded with sausage, scrambled eggs, and cheddar cheese, these protein-packed wraps will have you jumping out of bed.
5 from 2 votes
Prep Time 50mins
Cook Time 20mins
Total Time 1hr10mins
Course Breakfast, Brunch
Cuisine American, Mexican
Servings 4


  • 4wheat tortillas
  • 8oz Spanish or Mexican chorizo sausagecasing removed and rough bits cut
  • 4large eggs
  • cupwhite onionminced
  • 1green bell pepperdiced


  • cupcheddar cheese
  • 2avocadossliced
  • 2cupssalsa
  • kosher saltto season


  • In a nonstick skillet over medium-low heat, heat the oil. Cook for 2-3 minutes, or until the onions begin to color. Add the chorizo and bell pepper bits. Cook for 8-10 minutes on low heat.
  • In a small bowl, thoroughly beat the eggs. Combine with the chorizo and onions. Cook for 2-3 minutes, or until the eggs begin to set. With a spatula, turn the mixture over and break it up. Cook for 3-4 minutes, or until the eggs are fully cooked.
  • While the eggs are cooking, heat a dry skillet over medium-low heat. Individually heat the tortillas for 30 seconds each side. Make sure the tortilla does not get crunchy.
  • Fill one half of each tortilla with the cooked chorizo and egg mixture. Shredded cheddar cheese, sliced avocado, and salsa on top.
  • Fold the burrito by pulling up the edges around the contents and rolling the burrito into a tight cylinder, being careful not to break the tortilla.
  • Cut in half to serve right away, or wrap in foil to take with you.


Additional Filling Ideas

  • sriracha
  • refried black beans
  • guacamole
  • salsa verde


How Do You Keep Breakfast Burritos From Getting Soggy?

When a breakfast burrito becomes wet, it oozes through the tortilla, making eating rather messy. The filling is usually to blame. Check for extra liquid or grease in your filler, and drain it if required. Allow the filling to cool to room temperature before using since hot filling might harm the thin tortillas. View more at 12 Best Breakfast Side Dishes [Quick & Easy Recipes]


Is chorizo good for breakfast burritos?

I adore Mexican chorizo (I’ve also used it in frittatas), and it’s fantastic in these morning burritos. You may either shred your own russet potatoes or purchase a package of pre-shredded uncooked potatoes (the sort for hashbrowns) in the refrigerated department of the grocery store.

What is a chorizo burrito consist of?

Fill your flour tortillas with spicy sausage, seasoned potatoes, scrambled eggs, and Monterey Jack cheese. Chorizo sausage is a versatile meat that may be prepared in several ways.

Is chorizo good in a burrito?

Sure, this chorizo-stuffed burrito is fantastic for breakfast, but don’t let that stop you from eating it for lunch or supper as well. Fresh flour tortillas are stuffed with seasoned chorizo, pico de gallo, and roasted potatoes. Ideal for use at any time of day or night.

What is breakfast chorizo made of?

It is made from pork.

Chorizo is a spicy chopped or ground pig sausage popular in Spanish and Mexican cuisine. Mexican chorizo is produced from fresh (raw, uncooked) pig, while Spanish chorizo is often smoked.

Is there a difference between chorizo and chorizo sausage?

Mexican chorizo is often a fresh sausage that is cooked in the same manner as ground beef or other sausage links. In contrast, Spanish chorizo is a dry cured sausage with an entirely distinct texture.

How healthy is chorizo and eggs?

However, since chorizo and eggs are both nutrient-dense meals, they may be considered healthy in general. Chorizo, for example, is high in protein, vitamins, and minerals, while eggs are high in protein, healthy fats, and a variety of vitamins and minerals.

What the heck is chorizo?

Chorizo is a highly seasoned pig sausage. It’s also one of my favorite spices. You may get it fresh, raw (which is what we use in our recipe below), or smoked. It’s generally spiced with smoked paprika or chili peppers.

Is chorizo just pork sausage?

Chorizo is a sort of pig sausage that has several regional variants in Spain. This sausage is fermented and cured, resulting in a dry sausage that may be eaten raw, similar to salami or pepperoni.

Is Mexican chorizo raw or cooked?

Mexican chorizo is often sold uncooked and must be cooked before consumption. You don’t need to cook Spanish chorizo since it is made safe to consume by a curing process.

How do Mexicans eat chorizo?

Before consuming Mexican chorizo, it must be cooked. It is often cooked in a pan with the casing removed, then crumbled. Chorizo is seldom eaten on its own because of its intense, spicy taste. It goes well with tacos, tortas, and scrambled eggs.

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