Wake up your palate with this flavorful and filling handheld that takes any meal south of the border!
I first encountered a breakfast burrito in a local Mexican restaurant. I’d had huevos rancheros before, but the idea of swaddling my breakfast in a tortilla was novel to me. I loved every savory, cheesy bite of that burrito—so much so that it became my go-to order at every Mexican restaurant in town. It did not occur to me that I could make my own breakfast burrito at home until I noticed that fresh chorizo sausage was on special at my favorite grocery store.
It seemed meant to be that I discovered this chorizo breakfast burrito recipe that very same day! I’m no five-star chef, but cooking eggs has always been within my comfort zone. So I gave it a try—and couldn’t believe how close my effort came to those restaurant versions! It had that deep, spicy chorizo flavor profile surrounded by the gooey sharpness of melted cheddar and the fluffy savoriness of the eggs. The cool, creamy avocado and fresh tang of salsa brought in just enough complexity to keep it interesting.
This dish comes together so quickly that it’s become my go-to dinner for the days I hit the gym after work. I like to add bell peppers, onions, and spinach for the added flavors and fiber—but I found that this Cherry Tomato Salsa takes it to a whole new level of deliciousness!
Is This Chorizo Breakfast Burrito Healthy?
This chorizo breakfast burrito is hearty and flavorful—but it’s also relatively high in fat, including saturated fat and cholesterol amounts that are on the higher side for one meal. On the positive side, each burrito provides a solid helping of protein, and the eggs and cheese contribute valuable nutrients like calcium, iron, and vitamin A.
If you’re watching your intake of saturated fat or cholesterol, consider subbing in turkey sausage and reduced-fat milk and cheese. Adding veggies to the burrito would also boost its fiber, vitamins, and nutrients. Make a Paleo-friendly and Whole30-compliant version by skipping all the dairy, subbing in ground pork for the sausage, and wrapping it in lettuce or a collard green leaf instead of a tortilla.
What Makes Chorizo So Special?
Chorizo is a boldly flavored sausage that brings a signature smoky, spicy kick to countless dishes. Its roots trace back to Spain, where chorizo was traditionally made with coarsely chopped pork, smoked paprika, garlic, and salt—then cured or smoked for preservation. Spanish chorizo is typically firm and sliceable, with a deep red color and a rich, savory flavor, thanks to the paprika and garlic.
When Spanish settlers brought chorizo to Mexico, the recipe evolved to suit local tastes and ingredients. Mexican chorizo is usually made from ground pork and seasoned with a vibrant blend of chili peppers, vinegar, garlic, and spices like cumin, oregano, and coriander. Unlike its Spanish cousin, Mexican chorizo is a fresh sausage—soft, crumbly, and meant to be cooked before eating. Its bright red color comes from dried chiles and paprika, and its flavor is robust, spicy, and aromatic.
The expanding presence of chorizo on menus in the U.S. has made it a staple ingredient for adventurous American cooks and food lovers. You’ll find it in everything from tacos and soups to egg dishes like this breakfast burrito.
How Do I Store Leftovers?
After leftover burritos have cooled completely, wrap each one tightly in plastic wrap, then place them in an airtight container. They’ll stay fresh in the fridge for up to 4 days. To freeze them for up to 3 months, wrap a layer of aluminum foil over the plastic wrap, then place the burritos in a freezer-safe bag or container. Thaw overnight in the fridge. Unwrap and reheat in the microwave for 1-2 minutes or in a 350°F oven for 20–25 minutes. Make sure the center reaches a safe temp of 165°F.
Serving Suggestions
This chorizo breakfast burrito makes a filling meal all by itself. But it also pairs well with Mexican-inspired sides and toppings, like Pico De Gallo, this Three Bean Mexican Corn Black Bean Salad, and what I consider to be the Best Guacamole Recipe Ever (Really!). You could also serve a burrito with a side of Air-Fryer Breakfast Potatoes and a Mexican Chopped Salad for a deeply satisfying meal.
Ingredients
- 8 ounces chorizo sausage casings removed
- 4 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1 tablespoon olive oil
- Fresh salsa for topping
- Avocado sliced, optional, for topping
Instructions
- In a nonstick skillet over medium heat, cook the chorizo until browned and crumbly, about 5-7 minutes. Remove sausage from the pan and set aside, leaving the rendered fat in the skillet.
- In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture into the chorizo fat that remains in the skillet. Cook and scramble over medium heat until just set, about 3-4 minutes.
- Return the cooked chorizo to the skillet with the eggs and stir to combine. Sprinkle cheddar cheese over the mixture and allow it to melt.
- Warm the flour tortillas in a separate skillet or the microwave until pliable. Divide the chorizo and egg mixture evenly among the tortillas. Top with the salsa and avocados, if desired.
- Roll up the tortillas to form burritos, folding in the edges to enclose the filling.
- Serve while hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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