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    You are here: Home / Eggs / Chorizo and Egg Breakfast Burrito

    Chorizo and Egg Breakfast Burrito

    Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

    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, ½ 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 ¼″ 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 ¼” 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
    Print Pin
    4.46 from 11 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 minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes 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
    • ½ 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 ¼″ 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 ½ 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 ¼” 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.
    • Salsa Verde
    • Habanero Salsa
    • Cascabel Salsa
    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

    • Machaca con Huevo
    • Breakfast Tacos
    • Migas Norteñas
    • Huevos Rancheros
    • Spinach Goat Cheese Omelette
    • Spanish Omelette

    More Eggs

    • Machaca con Huevo Breakfast
      Machaca con Huevo
    • Authentic Spanish Omelette and Green Salad
      Spanish Omelette
    • Scrambled Egg Torta with Salsa Verde
      Scrambled Egg Torta with Salsa Verde
    • Plate of Mexican Migas
      Migas Norteñas

    Reader Interactions

    Comments

    1. Gregersenartpoint says

      March 24, 2020 at 2:57 pm

      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

      Reply
    2. Lee Lee says

      October 20, 2020 at 9:48 am

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

      Reply

    Leave a Reply to Lee Lee Cancel reply

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    Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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