Chorizo Breakfast Burrito Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Chorizo Breakfast Burrito packs spicy Mexican chorizo, fluffy scrambled eggs, crispy hash browns, and melty cheddar into large flour tortillas for handheld morning glory.

Ready in 25 minutes, it serves 4 with salsa kick and freezer-friendly convenience.

Why This Recipe Works

Chorizo fat flavors eggs perfectly. Potatoes crisp without sogginess. Eggs stay moist with milk whisk. Tortilla warming prevents tears. Freezer batches save mornings.

Ingredients & Prep

Filling:

• 12 oz Mexican chorizo, casing removed
• 8 eggs
• ¼ cup milk
• 2 cups frozen hash browns
• 1½ cups shredded cheddar
• 1 small onion, diced
• ½ bell pepper, diced

Assembly:

• 4 large flour tortillas
• Salsa, sour cream, cilantro

Step-by-Step Instructions

1. Cook hash browns in skillet 8 minutes until golden; remove.
2. Brown chorizo with onion, pepper 6 minutes; drain fat.
3. Whisk eggs with milk; scramble in chorizo pan 3 minutes soft-set.
4. Stir in cheese until melted; add potatoes back.
5. Warm tortillas; divide filling, add salsa. Roll burritos tightly.
6. Optional: toast seam-side down 1 minute per side.

Flavor Variations

Storage Tips

Freeze wrapped foil 2 months; microwave 2-3 minutes or oven 350°F 20 minutes.

FAQs

Eggs dry?
Cook low heat; remove from heat while soft.

Burrito tears?
Warm tortillas; don’t overfill.

Too spicy?
Mild chorizo + sour cream.

Conclusion

Chorizo Breakfast Burrito fuels mornings spicy handheld heaven.

Chorizo Breakfast Burrito Recipe

Print Recipe

A hearty and flavorful chorizo breakfast burrito loaded with spicy chorizo, fluffy scrambled eggs, crispy potatoes, and melty cheese all wrapped in a warm tortilla. Perfect for a filling breakfast or brunch.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 2 burritos 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 2 large flour tortillas
• 6 oz Mexican chorizo (casings removed)
• 4 large eggs
• 1/2 cup diced potatoes or hash browns
• 1/4 cup onion, diced
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Optional toppings: salsa, avocado slices, sour cream, cilantro

Instructions

• 1. Heat olive oil in a skillet over medium heat. Add potatoes and cook until golden and tender, about 6–8 minutes.
• 2. Add diced onion and cook 2 minutes until softened.
• 3. Add chorizo and cook, breaking it up, until fully cooked and slightly crispy.
• 4. In a bowl, whisk eggs with a pinch of salt and pepper. Pour into the skillet and scramble gently until just set.
• 5. Warm tortillas in a dry skillet or microwave.
• 6. Divide the chorizo-egg mixture between tortillas and sprinkle with cheese.
• 7. Add desired toppings, fold in sides, and roll into burritos.
• 8. Serve warm.

Notes

• Use soy chorizo for a vegetarian option.
• Great for meal prep wrap and freeze individually.
• Serve with hot sauce for extra heat.

Nutrition

• Serving Size: 1 burrito
• Calories: 520
• Sugar: 3g
• Sodium: 780mg
• Fat: 34g
• Saturated Fat: 14g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 245mg

Keywords: chorizo breakfast burrito, breakfast burrito, chorizo eggs