Ingredients You’ll Need
- Oil: Saute the potatoes and onions in avocado or olive oil.
- Potatoes: Peel and cut Yukon gold potatoes into ½-inch pieces.
- Onion: Finely dice a yellow or red onion and saute it with the potatoes.
- Chorizo: Most recipes call for ground pork or spicy pork chorizo to make chorizo burritos. Use beef or soy chorizo if you are not a fan of pork or need a vegetarian option.
- Green Onions: Include green onions or scallions for a subtle peppery flavor.
- Eggs: Beat the whole eggs in a small bowl before scrambling them with the other ingredients.
- Tortillas: Use 10-12 inch flour tortillas to make big burritos or 5-8 inch flour tortillas for meal-prepping smaller burritos for a quick grab-and-go breakfast or snack.
- Cheese: Finish the chorizo burrito by sprinkling shredded cheddar cheese over the warm chorizo mixture before rolling it up.
- Spices: Depending on the flavor of the chorizo you use, you may not need additional seasoning, so I recommend tasting the chorizo once it cooks and seasoning it with salt, garlic powder, and ground cumin.
Additions and Substitutions
- Cook the eggs with different meat like chicken sausage, diced bacon, breakfast sausage, spicy pork sausage, or ham.
- Use Monterey Jack cheese, Mexican blend, pepper jack cheese, or a Mexican cheese like Oaxaca or cotija cheese instead of shredded cheddar cheese.
- Replace the regular flour tortilla with a spinach protein wrap or low-carb tortilla to meet your dietary needs. Or use the chorizo mixture as a filling for small corn tortillas or tostadas.
- Consider adding black beans or rice to make the breakfast burritos more filling.
- Customize the burrito by adding fresh or pickled jalapeños, poblano peppers, avocado slices, green chiles, or a diced bell pepper.
Tools Used to Make This Recipe
A large, non-stick pan is the best way to cook chorizo and scrambled eggs. Use a silicone spatula or wooden spoon so you don’t disturb the coating on the pan.
How to Make Chorizo Burrito
The full recipe with measurements is in the recipe card below.
Step 1: Warm the oil in a large non-stick skillet over medium heat. Add the potatoes and onions. Cover and saute for 10 minutes until they become tender.
Step 2: Remove the lid and cook until the potatoes turn golden brown. Then, stir in the scallions and cook for 30 seconds.
Step 3: Add ground chorizo, beaten eggs, garlic powder, and salt to the cooked potatoes.
Step 4: Continue cooking until the chorizo changes color and the eggs softly scramble.
Step 5: Warm a separate skillet over medium high heat and warm the flour tortillas for 30 seconds on both sides.
Tip: Transfer the tortillas to a tortilla keeper or cloth to keep them warm.
Step 6: Divide the chorizo and egg mixture into the tortillas, sprinkle cheddar cheese on top, and fold it into a burrito.
Expert Tips
- If you’re worried about the extra grease from the chorizo (especially pork chorizo), drain the mixture before spooning it onto the flour tortillas.
- Fold the bottom of the tortilla over the chorizo filling, followed by the sides of the tortilla. Then, roll it tightly into a compact burrito.
- Warm the flour tortillas on a dry skillet and transfer them to a cloth or a tortilla keeper. Heating the flour tortillas makes them pliable and prevents tearing when you assemble the burrito.
- Toast the burrito in a skillet until the outside turns golden brown for additional flavor.
If you enjoy this meal, try one of these breakfast recipes!
Serving Suggestions
Toppings
- Guacamole
- Avocado Lime Crema
- Serrano Crema
- Chipotle Lime Sauce
- Pico De Gallo
- Chucky Salsa
- Salsa Verde
- Mango Pico De Gallo
- Pineapple Corn Salsa
- Enchilada Sauce
- Yellow Pickled Onions
- Sour Cream, Hot Sauce
Side Dishes
- Roasted Potatoes
- Air Fryer Home Fries
- Hash Browns
- Mexican Rice
- Refried Beans, Black Beans
- Air Fried Plantains
What to do with the Leftovers
- Can I make this recipe in advance? Besides overnight oats, breakfast burritos are one of my favorite breakfast recipes for meal prep. Prepare the burritos and wrap them individually in foil for camping trips or a quick meal on the go.
- Refrigerate: Wrap the leftover chorizo burritos in foil or store them in an airtight container with paper towels for 2-3 days.
- Freeze: Let the burritos cool, and wrap them in aluminum foil. Transfer them to a freezer-safe container or bag. You can save on foil by flash-freezing the burritos. Arrange them onto a baking sheet and place them into the freezer uncovered. After 1-2 hours, transfer them to a freezer-safe container or bag. Either way, they will freeze for 1-2 months.
- Thaw: Defrost the leftovers in the refrigerator overnight.
- Reheat: Wrap defrosted burritos in a slightly damp paper towel and microwave them in 30 intervals or warm them in the oven. Line the burritos onto a rimmed baking sheet and heat them for 5-10 minutes in an oven heated to 375℉ (191℃) or 5 minutes in an air fryer at the same temperature.
Frequently Asked Questions
Where can I buy chorizo?
Most grocery stores carry chorizo. You can find it in the refrigerated section with other meats or the deli. Otherwise, I recommend visiting your local Mexican grocery store to explore – especially if they have homemade chorizo!
How do you warm a flour tortilla?
1. Warm a skillet over medium-high heat, then add a flour tortilla. Cook for 15-30 seconds.
2. Flip and cook the other side for 15-30 seconds.
More Egg Recipes:
Chorizo Burrito
Prepare this easy chorizo burrito recipe with simple ingredients. They are perfect for meal prep, camping, or a quick and hearty breakfast.
Equipment
- Silicone Spatula or Wooden Spoon
- Small Bowl
Ingredients
- 1 teaspoons oil
- 3 small Yukon gold potatoes, peeled and cut into ½-inch
- ½ white onion, finely diced
- 1 pound ground chorizo
- 4 scallions, thinly sliced
- 6 large eggs, beaten
- 4 large flour tortillas
- ½ cup shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
Instructions
- Warm the oil in a large non-stick skillet over medium heat. Add the potatoes and onions. Cover and saute for 10 minutes until they become tender.
- Remove the lid and cook until the potatoes turn golden brown. Then, stir in the scallions and cook for 30 seconds.
- Add ground chorizo, beaten eggs, garlic powder, and salt to the cooked potatoes and continue cooking until the chorizo changes color and the eggs softly scramble.
- Warm a separate skillet over medium high heat and warm the flour tortillas for 30 seconds on both sides.Tip: Transfer the tortillas to a tortilla keeper or cloth to keep them warm.
- Divide the chorizo and egg mixture into the tortillas, sprinkle cheddar cheese on top, and fold it into a burrito.
Notes
Serving Size:
- This recipe makes 4 large burritos or 8 smaller burritos, depending on the size of tortilla you use.
- If you’re worried about the extra grease from the chorizo (especially pork chorizo), drain the mixture before spooning it onto the flour tortillas.
- Fold the bottom of the tortilla over the chorizo filling, followed by the sides of the tortilla. Then, roll it tightly into a compact burrito.
- Warm the flour tortillas on a dry skillet and transfer them to a cloth or a tortilla keeper. Heating the flour tortillas makes them pliable and prevents tearing when you assemble the burrito.
- Toast the burrito in a skillet until the outside turns golden brown for additional flavor.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 359 kcal | Carbohydrates: 22 g | Protein: 17 g | Fat: 22 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 182 mg | Sodium: 765 mg | Potassium: 374 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 639 IU | Vitamin C: 14 mg | Calcium: 107 mg | Iron: 2 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!