Chorizo and Egg Breakfast Burrito

A Great Start to Your Morning

Breakfast burritos are a great way to start your weekend morning. They are filling and tasty and not too complicated to prepare. We love breakfast burritos with prepared with scrambled eggs and chorizo but they are also great prepared with breakfast sausage.

Chorizo Egg Breafast Burrito Recipe

If you have any burritos left over, which is unlikely, you can wrap them and freeze them to use later when you need a really quick hearty breakfast.

How to Make

To make Mexican breakfast burritos, you will need: 6 large eggs, 10 ozs. Mexican chorizo, 1 large white potato, 1/2 medium white onion, 1 small bunch spring onions, 6 ounces ranchero cheese (queso ranchero), 2 medium avocados, 4 large or 6 medium flour tortillas, 2 cups of your favorite salsa.

Ingredients Chorizo Breakast Burritos

Prep the Chorizo

Cut the chorizo in half lengthwise.

Slicing Chorizo

Remove the casing and discard.

Removing Chorizo Casing

Break the chorizo into chunks.

Oaxaca Style Chorizo with Casing Removed

Cooking the Burrito Filling

Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.

Frying Chopped Onion

Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.

Cooking Onion and Potato

Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.

Potato, Onion, Chorizo in Frying Pan

Beat the eggs and pour them into the pan.

Cooking Eggs with Chorizo

Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. If needed, cook for couple more minutes until all of the egg has cooked.

Potato Chorizo Egg Burrito Filling

Rolling the Burrito

Now comes the fun part, making your burrito.

Start by cutting the avocado into 1/4” pieces. Slice the spring onion into very thin rings including the 2” of the green stem.

Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side.

On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.

Rolling a Burrito

Fold the bottom of the tortilla up about 1″ then fold the sides of the tortilla in about 1″.

Folding a Burrito

Roll the burrito tightly tucking the sides of the tortilla in as you go.

Tightly Rolling a Burrito

It should form a tight cylinder with even ends.

Tightly Rolled Burrito

Slice the burrito in half to serve.

Chorizo Egg Breakfast Burrito with Salsa Verde

Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish. A little sour cream or crema is great too.

California Style Breakfast Burrito

Provecho!

Chorizo and Egg Breafast Burrito Recipe
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4.8 from 5 votes

Chorizo Egg Breakfast Burrito Recipe

Chorizo, egg, potato, and avocado breakfast burritos with ranchero cheese and salsa verde. Filling, tasty, and not too complicated. Just right for weekend mornings. Make ahead, great for freezer burritos. (Although, we prefer them freshly made. They're so good they never seem to make it to the freezer.)
Course Breakfast
Cuisine Mexican
Keyword breakfast burrito recipe, burrito, chorizo, how to make breakfast burritos, salsa verde, scrambled eggs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 burritos
Calories 889kcal
Author Douglas Cullen

Ingredients

  • 6 large eggs
  • 10 ozs. Mexican chorizo spicy pork sausage
  • 1 large white potato
  • 1 medium white onion
  • 1 small bunch spring onions
  • 6 ounces ranchero cheese queso ranchero
  • 2 medium avocados
  • 4 large or 6 medium flour tortillas
  • 2 cups of your favorite salsa try the salsa verde
  • 1/2 tsp. salt

Instructions

  • Prep the Chorizo
  • Cut the chorizo in half.
  • Remove the casing with your fingers and discard.
  • Break the chorizo into chunks and set aside.
  • Cooking the Burrito Filling
  • Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.
  • Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.
  • Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.
  • Beat the eggs with 1/2 tsp. salt and pour them into the pan with the chorizo, potato, and onion.
  • Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.
  • Rolling the Burrito
  • Cut the avocado into 1/4” pieces. Slice the spring onion into very thin rings including the 2” of the green stem.  
  • Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don't let the tortilla become crispy which makes it difficult to roll.
  • On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.
  • Fold the bottom of the tortilla up about 1" then fold the sides of the tortilla in about 1”.
  • Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.
  • Slice the burrito in half to serve.
  • Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.

Notes

Yield
  • 4 large burritos or 6 medium size burritos.
Substitutions
  • You can substitute breakfast sausage for the chorizo.
  • Spanish chorizo is tasty too.
Salsas
Try these salsa with your burritos.
Freezer Burritos
  • If you want to make freezer burritos, omit the avocado when you prepare them. Avocado doesn’t freeze well or reheat well.
  • To store them wrap them tightly in aluminum foil and then seal them in a zipper freezer bag.
How to Reheat Freezer Burritos
  • Frying pan or griddle method – leave the burritos in the aluminum foil. Place the wrapped burritos in your frying pan with no oil over very low heat. Cook for 4 minutes then turn the burritos and cook for 4 minutes. Cooking times will vary depending on the size of your burritos.
  • Microwave method – remove the aluminum foil from your burritos. Place and a plate. Microwave on high for 1 minute. Turn the burrito over and microwave on high for 1 minute. Cooking times will vary due to the size of the burritos and the power of your microwave.

Nutrition

Serving: 1burrito | Calories: 889kcal | Carbohydrates: 54g | Protein: 43g | Fat: 56g | Sodium: 2168mg | Sugar: 6g

Favorite Mexican Breakfast Dishes

2 comments… add one
  • Gregersenartpoint

    Excellent breakfast burrito! I always cook the chorizo sausage and drain it to avoid a bunch of grease and cook the eggs and onions separately. I also have a non-stick pan so no need for cooking spray. These were so good especially with some salsa on the side! Read More Excellent breakfast burrito! I always cook the chorizo sausage and drain it to avoid a bunch of grease and cook the eggs and onions separately. I also have a non-stick pan so no need for cooking spray. These were so good especially with some salsa on the side! Read More

  • Lee Lee

    Perfectly delicious! Easy to make too, thanks so much.

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