introduction
Chorizo Breakfast Burritos give you a spicy, filling meal in minutes. They work for busy mornings or for meal prep. For more ideas like this, see quick delicious breakfast ideas to start your day right.
why make this recipe
This recipe is fast. It uses simple ingredients. It fills you up and tastes great. You can make several at once and heat them later.
how to make Chorizo Breakfast Burritos
Cook the chorizo first so it stays flavorful. Sauté the onions and peppers until soft. Whisk eggs with milk, then add to the pan and scramble. Mix in the cooked chorizo and cheese until melted. Warm the tortillas so they fold easily. Fill each tortilla with the egg mixture and roll tight.
Ingredients :
- 4 large flour tortillas
- 8 large eggs
- 1/4 cup milk
- 1/2 lb chorizo sausage, casing removed
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 1 tbsp olive oil
- Salt and pepper, to taste
- Salsa or hot sauce (optional)
Directions :
- In a skillet over medium heat, cook chorizo until browned and fully cooked. Remove from skillet and set aside.
- In the same skillet, sauté diced onions and bell peppers until softened.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Pour eggs into the skillet with the vegetables and scramble until cooked through.
- Stir in cooked chorizo and cheese until well combined and cheese is melted.
- Warm tortillas in a separate skillet or microwave for a few seconds to make them pliable.
- Divide the egg and chorizo mixture evenly among tortillas, then roll up burrito-style.
- Serve immediately with salsa or hot sauce, or wrap for meal prep.
how to serve Chorizo Breakfast Burritos
Serve hot with salsa, hot sauce, or sour cream. Add avocado slices or a side of fresh fruit. Cut in half for easier eating.
how to store Chorizo Breakfast Burritos
Cool burritos to room temperature. Wrap each burrito tightly in foil or plastic wrap. Store in the fridge up to 4 days. For longer storage, freeze up to 3 months. Reheat from fridge in a microwave 1–2 minutes, or from frozen 3–4 minutes, turning once.
tips to make Chorizo Breakfast Burritos
- Cook chorizo well and drain excess fat for less grease.
- Warm tortillas before filling so they won’t crack when you roll them.
- Press burritos in a hot pan briefly to seal and crisp the outside.
variation (if any)
- Use vegetarian chorizo for a meat-free version.
- Add cooked diced potatoes for more texture.
- Swap cheddar for pepper jack or Monterey Jack for more heat or creaminess.
- Roll in a whole wheat or low-carb tortilla to change calories.
FAQs
Q: Can I make these ahead for the week?
A: Yes. Make and cool, then wrap and store in the fridge up to 4 days or freeze for months.
Q: How do I prevent soggy burritos?
A: Drain cooked chorizo well and cool fillings before wrapping. Keep salsa on the side until serving.
Q: Can I use egg whites or an egg substitute?
A: Yes. Use the same amount by volume and cook until set. Adjust salt to taste.
Q: What is the best way to reheat from frozen?
A: Microwave on a lower power a bit longer, or thaw overnight then reheat in a skillet or microwave until hot inside.
Q: Can I add beans or rice?
A: Yes. Add cooked beans or rice for extra bulk and fiber.
Chorizo Breakfast Burritos
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
- Diet: Carnivore
Description
Enjoy a spicy and filling Chorizo Breakfast Burrito, perfect for quick mornings or meal prep.
Ingredients
- 4 large flour tortillas
- 8 large eggs
- 1/4 cup milk
- 1/2 lb chorizo sausage, casing removed
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 1 tbsp olive oil
- Salt and pepper, to taste
- Salsa or hot sauce (optional)
Instructions
- Cook chorizo in a skillet over medium heat until browned and fully cooked. Remove from skillet and set aside.
- Sauté diced onions and bell peppers in the same skillet until softened.
- Whisk together eggs, milk, salt, and pepper in a bowl.
- Pour eggs into the skillet with the vegetables and scramble until cooked through.
- Stir in cooked chorizo and cheese until well combined and cheese is melted.
- Warm tortillas in a separate skillet or microwave for a few seconds to make them pliable.
- Divide the egg and chorizo mixture evenly among tortillas, then roll up burrito-style.
- Serve immediately with salsa or hot sauce, or wrap for meal prep.
Notes
For meal prep, cool burritos to room temperature, wrap tightly, and store in the fridge up to 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 450mg
