Packed with bold flavors and textures, this Chorizo Breakfast Burrito recipe is freezer-friendly and great for meal planning. Such a hearty, satisfying way to start the day!
Breakfast burritos are the BEST. And this Chorizo Breakfast Burrito is packed with so much flavor, a medley of fantastic textures, and it's hearty enough to fuel you for the day ahead.
[feast_advanced_jump_to]Chorizo Breakfast Burrito
Breakfast burritos are one of the favorite types of breakfasts to make, especially on busy weekday mornings.
- You can eat them with your hands – no forks required! This makes them a great grab-and-go option for busy mornings. This also makes them a great road trip food!
- They're SO versatile. Add your fave breakfast ingredients in one yummy hand-held dish!
- Breakfast burritos are freezer-friendly. You can whip up four of these Chorizo Breakfast Burritos on Meal Plan Day (for me that's Sunday), then individually wrap and freeze for family members to reheat and eat throughout the week.
- This Chorizo Breakfast Burrito recipe can be as mild or spicy as you like.
If you're looking for a vegetarian option, try the Pressure-cooker Vegetarian Burrito Bowl recipe!
Key ingredients to make chorizo breakfast burritos
Chorizo – use Mexican chorizo instead of Spanish chorizo (read about the difference below in the recipe FAQs). One of the most common brands of Mexican chorizo in grocery stores throughout the United States is the Cacique chorizo.
Garlic – finely mince two cloves of garlic for this recipe.
Onions – You'll need a half cup of finely diced yellow or white onion.
Potatoes – Use russet potatoes, peeled and diced into small cubes.
Eggs – Lightly beat the eggs before cooking. We use large cage free brown eggs in almost all of the cooking and baking.
Shredded Cheese – We use Mexican cheese blends but you could also use Sharp or Medium Cheddar.
Soft tortillas – We use flour tortillas for this recipe.
Salsa – We love making homemade pico de gallo but you can use your favorite store-bought salsa as well.
Avocado – optional, but diced avocado adds a luscious silky texture – not to mention more vitamins and minerals! – to this dish.
Cilantro – Finely chopped cilantro for sprinkling on top of the ingredients before folding the burrito (optional).
Step-by-step instructions:
How to make chorizo breakfast burritos
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
If your Mexican chorizo comes in a casing, slice it in half and remove the casing. Place the ground meat into a bowl and set aside.
In a large skillet at medium-high heat, add the olive oil. Once the oil is heated up after about one minute, add the onions and garlic, and sauté for 1 to 2 minutes, simply until they are soft and fragrant.
Add the diced potatoes and sauté for 5 to 7 minutes, stirring regularly, until the potatoes are cooked through and soft.
Add the chorizo and cook for 5 to 7 minutes, stirring regularly, until the meat is cooked through.
If necessary, drain any excess fat, then return the skillet to the stove.
Gently nudge the meat and potatoes mixture to the sides to create a well in the center of the skillet. Slowly pour in the beaten eggs and immediately start to stir in a circular motion with a wooden spoon or heatproof silicone spatula to create scrambled eggs.
Once the eggs are scrambled, gently fold into the chorizo and vegetables mixture until all of the ingredients are well combined.
In a microwave, heat up the tortillas for 20 to 30 seconds.
Remove from the microwave and place about 3 tablespoons of the cooked chorizo mixture into the center of each tortilla. Be sure to leave enough room around the edges to wrap up the burrito.
Sprinkle cheese over the chorizo mixture, then top with salsa, avocado, and chopped cilantro, if using.
Fold over the top of one burrito, then the bottom. Then bring in one side and wrap in the remaining side. Like a burrito! ;)
Use a toothpick to hold the burrito in place while you repeat with the remaining ingredients to create 3 more burritos.
Breakfast burrito recipe FAQs
For this recipe, you should use Mexican chorizo.
What is the difference between Mexican and Spanish chorizo?Mexican chorizo is usually ground pork (sometimes beef) that is uncooked, and may or may not come in casing. If a recipe calls for removing the chorizo from casing and cooking the ground meat, it most likely requires Mexican chorizo.
Spanish chorizo is a cured and dried sausage with bright reddish coloring due to seasonings. It's usually sold in casing, in a solid form that you can cut into slices. If a recipe calls for slicing or dicing chorizo, you can probably use Spanish chorizo. This type of chorizo is often used in tapas and as part of charcuterie boards.
How to serve the chorizo breakfast burrito
Serve these chorizo breakfast burritos with a side of:
- pico de gallo
- sour cream or dairy-free sour cream
- restaurant-style salsa
If you're looking for similar flavors, try making the Chorizo Breakfast Bowl.
How to freeze breakfast burritos
If you are making these burritos as part of your meal prep, or you simply want to save some for later, follow these instructions:
1. Allow the burritos to cool completely. Then Wrap each burrito tightly with aluminum foil. Label to make it simple to find when you're hungry later!
2. Place each wrapped burrito into a freezer-safe gallon resealeable bag or a freezer-safe airtight container.
3. Freeze for up to two months.
Kitchen tools and equipment
For this recipe, you simply need a few basic kitchen tools:
Cutting board and knife – You'll need a sturdy cutting board and sharp knife.
Large skillet – You'll need a large skillet to cook the onions, garlic, chorizo, and eggs. We love using the cast iron skillet for this.
Large Wooden Spoon or Spatula – Use a large wooden spoon or a heatproof silicone spatula when stirring the ingredients.
Foil & Freezer Bags- if you're freezing some for later, you'll need aluminum foil and freezer-friendly plastic resealable bags.
More breakfast recipes
- Salsa Eggs
- Sausage Frittata with Spring Vegetables
- Overnight Breakfast Casserole
- Huevos Rancheros Breakfast Sandwich
Chorizo Breakfast Burrito
By Marlynn Schotland Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 4 burritos This breakfast burrito recipe is packed with flavor and perfect for breakfast on-the-go! Also makes great freezer breakfasts to make on Meal Prep days!Ingredients
- 1 package (9 ounces) Mexican chorizo
- 1 large russet potato, peeled and diced into small even cubes
- 1 cup finely chopped yellow onion
- 1 garlic clove, minced
- kosher salt
- ground black pepper
- 4 large eggs, lightly beaten
- 1 cup shredded cheddar cheese or Mexican cheese blend
- 4 soft tortillas
- 2 small avocados, peeled, pitted, and diced
- 1 cup salsa
- sour cream, chopped cilantro (optional)
Instructions
- In a large skillet at medium-high heat, add the olive oil. Once the oil is heated up after about one minute, add the onions and garlic, and sauté for 1 to 2 minutes, simply until they are soft and fragrant.
- Add the diced potatoes and sauté for 5 to 7 minutes, stirring regularly, until the potatoes are cooked through and soft.
- Add the chorizo and cook for 5 to 7 minutes, stirring regularly, until the meat is cooked through. If necessary, drain any excess fat, then return the skillet to the stove.
- Gently nudge the meat and potatoes mixture to the sides to create a well in the center of the skillet. Slowly pour in the beaten eggs and immediately start to stir in a circular motion with a wooden spoon or heatproof silicone spatula to create scrambled eggs.
- Once the eggs are scrambled, gently fold into the chorizo and vegetables mixture until all of the ingredients are well combined.
- In a microwave, heat up the tortillas for 20 to 30 seconds. Remove from the microwave and place about 3 tablespoons of the cooked chorizo mixture into the center of each tortilla. Be sure to leave enough room around the edges to wrap up the burrito. Sprinkle cheese over the chorizo mixture, then top with salsa, avocado, and chopped cilantro, if using.
- Fold over the top of one burrito, then the bottom. Then bring in one side and wrap in the remaining side. Use a toothpick to hold the burrito in place while you repeat with the remaining ingredients to create 3 more burritos.
Notes
Before you start this recipe: If your Mexican chorizo comes in a casing, slice it in half and remove the casing. Place the ground meat into a bowl and set aside. Store: Wrap each burrito tightly and completely with aluminum foil, then store in the refrigerator for up to 3 days. To freeze: Wrap each burrito tightly with aluminum foil. Place into freezer-friendly resealable plastic bags or place in airtight freezer-friendly containers. Freeze for up to two months.Nutrition
Calories: 535 kcal, Carbohydrates: 42 g, Protein: 27 g, Fat: 41 g, Saturated Fat: 14 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 14 g, Trans Fat: 1 g, Cholesterol: 221 mg, Sodium: 1483 mg, Potassium: 1061 mg, Fiber: 10 g, Sugar: 7 g, Vitamin A: 1059 IU, Vitamin C: 18 mg, Calcium: 301 mg, Iron: 4 mgNutrition information is automatically calculated, so should only be used as an approximation.
