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A Chorizo Breakfast Burrito delivers the savory heat of spicy sausage, the comfort of tender potatoes, and the golden richness of fluffy eggs, all cozied up in a warm flour tortilla. When I want something hearty but quick for mornings or need a brunch dish that wows, these burritos never disappoint. With each bite dotted with vibrant peppers and melting cheese, this breakfast brings together convenience and flavor in a single satisfying wrap.
Ingredients
- Chorizo pork sausage: brings deep smoky heat find the freshest links at your butcher counter for best flavor
- Russet potatoes: provide heartiness dice small to get crispy edges quickly in the pan and look for firm no-green potatoes
- Red and green bell pepper: add sweetness and color choose ones with shiny skin and no soft spots
- Small onion: gives a mild savoriness pick onions that are fragrant and feel heavy for size
- Olive oil: helps brown potatoes and veggies rich extra-virgin oil adds more depth
- Salt and black pepper: season all components evenly use flaky salt for best sprinkling
- Large eggs: make the fluffiest scramble select free range eggs for richer taste and color
- Milk: ensures soft scrambled eggs whole milk delivers creamier results
- Butter: gives a silky finish that elevates scrambled eggs real butter is worth the extra step
- Shredded cheese Colby Jack: melts with a creamy kick shred block cheese for best melt
- Burrito size flour tortillas: are soft and sturdy check for tortillas that fold without cracking
Step-by-Step Instructions
- Brown the Chorizo:
- Cook ground chorizo in a large skillet over medium high heat for twelve minutes Use a spatula to break up the sausage so it caramelizes and releases smoky flavor
- Sauté the Veggies and Potatoes:
- Add olive oil to the skillet Toss in diced potatoes grated onions and chopped bell peppers Stir often for about fifteen to twenty minutes until potatoes are fork tender and edges begin to brown Season with half of your salt and all the pepper Transfer mixture to a bowl and set aside
- Prepare the Eggs:
- Whisk eggs with milk in a bowl until there are no streaks This makes the eggs extra fluffy and helps them cook evenly
- Scramble the Eggs:
- Wipe skillet and add butter over medium low heat Pour in your egg mixture Use a soft spatula to gently push eggs from the edges toward the center until just set and glossy Season with the remaining salt Remove skillet from heat so eggs stay soft
- Warm the Tortillas:
- Stack your flour tortillas between two slightly damp paper towels Microwave about thirty seconds to keep them flexible and prevent tearing when you fill them
- Assemble the Burritos:
- Divide cooked potatoes chorizo and eggs evenly onto each tortilla Sprinkle generously with shredded cheese
- Roll the Burritos:
- Fold in both sides and then roll up tightly away from you Tuck everything so fillings are secured and no gaps form
- Sear for a Crispy Finish:
- Heat a bit more olive oil in the skillet Place burritos seam side down Cook for one to two minutes per side until golden and crisp
- Serve:
- Cut each burrito in half Serve hot with your choice of salsa or fresh pico de gallo
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My favorite part is always the chorizo Each time I smell it sizzling in the skillet I am reminded of weekend mornings and laughter around the kitchen table when everyone comes running for breakfast
Storage Tips
These burritos work perfectly for meal prep Wrap cooled burritos in foil and store in the fridge for up to three days For freezing let them cool wrap tightly in foil then slip into a freezer bag Heat in the oven or microwave from fridge or thawed frozen state and you have breakfast ready in minutes
Ingredient Substitutions
You can use turkey chorizo or soyrizo if you want to skip pork or go plant based Both sharp cheddar and Monterey Jack are good cheese swaps as they melt smoothly If you are out of russet potatoes try sweet potatoes for a natural hint of sweetness
Serving Suggestions
Serve with guacamole avocado slices or a crunchy slaw on the side Top with sour cream or extra salsa At brunch I pair these with hot coffee and always add a fruit salad for freshness
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A Bit of Burrito History
The breakfast burrito is a staple born in the American Southwest where hearty handheld breakfasts are the norm Chorizo’s Spanish Mexican roots shine here bringing an irresistible spice that has transformed this humble wrap into a new morning classic everywhere
Commonly Asked Questions
- → Can I substitute a different sausage for chorizo?
Yes, spicy Italian or breakfast sausage works well for milder flavors, or try turkey chorizo for a lighter touch.
- → How can I prepare these wraps in advance?
Assemble, wrap individually, and refrigerate. Reheat in a skillet or microwave when you’re ready to enjoy.
- → What cheeses are best for this dish?
Colby Jack is classic, but cheddar, Monterey Jack, or pepper jack melt nicely and complement the filling.
- → Are these freezer-friendly?
Absolutely. Let them cool completely, wrap in foil, and freeze. Thaw and reheat for a quick breakfast.
- → Can these be made vegetarian?
Yes, use a plant-based sausage or extra vegetables. Soyrizo is a flavorful meatless choice for the filling.
- → What toppings go well with these burritos?
Fresh salsa, pico de gallo, sour cream, avocado, and hot sauce all make great accompaniments.