These chorizo breakfast burritos are the best way to have a filling meal on the go. Loaded with sausage, scrambled eggs, and cheddar cheese, these protein-packed wraps will have you jumping out of bed.
These breakfast burritos are crispy on the outside and stuffed full of scrambled eggs. Topped with cheddar cheese, softly scrambled eggs and creamy avocado, this super tasty dish of ours will help start your day off on just the right foot. Of all our favorite breakfast burrito recipes, this is the one we keep coming back to.
They’re easy to make on lazy mornings and can be made in a batch so you can freeze and reheat to save time on busy mornings.
Spanish vs. Mexican Chorizo: What’s the Difference?
Mexican chorizo is a fresh sausage made of heavily seasoned ground pork. You can cook it like you cook sausage patties or ground meat. By contrast, Spanish chorizo is a dried, cured pork sausage. You do not have to cook it before eating it. It has a tougher, drier texture thanks to the curing process.
Mexican chorizo is spicier than Spanish chorizo because it has more flavor.
To prepare the chorizo, break the chorizo for a burrito, slice it in half lengthwise. Then, remove the thin film that forms the casing, and break it into chunks with your hands or a knife.
Making the Eggs
The best way to prepare eggs for a breakfast burrito is to scramble them. Beat the eggs in a bowl until the yolks and egg whites are combined. Then, add to a pan with your other burrito ingredients and combine thoroughly.
Warming Wheat Tortillas
There are a few methods for warming up tortillas, depending on the appliances you have on hand.
To warm up a stack of tortillas at once, turn on your oven to low heat, about 300°F (150°C). Wrap a stack of tortillas in foil and place them in the oven for 10 to 15 minutes until they are warm and pliable.
If you don’t feel like turning on the stove or are warming up just one tortilla, you can do that on the stovetop. Place the tortilla in a dry skillet and fry on each side for 20 to 30 seconds. If you have a gas stove, you can hold each tortilla directly over the burner.
Finally, you can use a microwave to heat up tortillas. Place a few tortillas on the microwave plate, cover with a damp paper towel, and microwave for 30 seconds.
How to Roll a Breakfast Burrito
Place the ingredients on one half of the tortilla. Fold up the bottom inch of the tortilla over the filling. Then, fold about an inch on each side, taking care to hold down the corners. Finally, roll the burrito toward the clean side of the tortilla. Hold on to the sides and tuck them in as you roll.
- It’s important to warm the tortillas before applying the filling so that it’s easier to wrap. Fortunately, it only needs about 30 seconds on each side at a low heat so is easy to do. Make sure it stays soft and doesn’t turn crispy, otherwise it’ll be impossible to fold around your burrito filling.
- To ensure every ingredient is in nearly every bite, aim to layer the toppings on top of one another, like placing sheets and blankets on a mattress.
Store leftover breakfast burritos in the refrigerator for a few days. Make sure that they are tightly wrapped. You can also store them for several months in the freezer.
Reheat the burritos in the oven, wrapped loosely in aluminum foil. This should take about 30 to 45 minutes. If you’re in a hurry, you can use a microwave, but sometimes breakfast burritos are soggy after reheating in the microwave.
Chorizo Breakfast Burritos
- 4 wheat tortillas
- 8 oz Spanish or Mexican chorizo sausage casing removed and cut into rough chunks
- 4 large eggs
- ½ cup white onion minced
- 1 green bell pepper diced
- ½ cup cheddar cheese
- 2 avocados sliced
- 2 cups salsa
- kosher salt to season
- Heat oil in a non-stick skillet over medium-low heat. Add onion and cook for 2-3 minutes, until onions start to brown. Add chorizo chunks and bell pepper. Cook over low heat for 8-10 minutes.
- In a small bowl, beat eggs well. Add to chorizo and onions. Cook for 2-3 minutes until eggs start to set. Turn the mixture over and break up with a spatula. Cook for 3-4 minutes until eggs have cooked through.
- While the eggs cook, warm up a fresh dry skillet to medium-low heat. Heat the tortillas individually, 30 seconds per side. Ensure the tortilla stays soft and doesn’t turn crispy.
- Serve the cooked chorizo and egg filling into one half of each tortilla. Top with shredded cheddar cheese, sliced avocado, and salsa.
- Fold the burrito by bringing up the edges around the filling, and use the edge closest to you to roll the burrito into a tight cylinder, making sure you don’t tear the tortilla.
- Cut in half to serve immediately, or roll in foil to take away.
- refried black beans
- salsa verde
How Do You Keep Breakfast Burritos From Getting Soggy?
When a breakfast burrito gets soggy, it leaks through the tortilla and makes the eating experience quite messy. Usually, the culprit is the filling. Make sure that your filling does not have any excess liquid or grease, draining it if necessary. Allow the filling to cool to room temperature as the hot filling can damage the thin tortillas.