Prepare this easy chorizo burrito recipe with fluffy scrambled eggs and spicy chorizo sausage wrapped in a warm flour tortilla. A chorizo breakfast burrito like this is perfect for meal prep, camping, or a quick grab and go breakfast or snack.
Key Ingredients
- 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 the pieces with the potatoes.
- Chorizo: Most recipes call for ground pork or spicy pork chorizo to make chorizo burritos, but use beef or soy chorizo if you are not a fan of pork or prefer 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 larger burritos or 5-8 inch flour tortillas for smaller burritos.
- Cheese: Finish the chorizo burrito with shredded cheddar cheese before rolling it up.
- Spices: Depending on the flavor of the chorizo you use, you may not need additional seasoning. Taste the chorizo once it cooks, and season with salt, garlic powder, and ground cumin as needed.
Additions and Substitutions
- Cook the eggs with other meat like bacon, chicken sausage, turkey bacon, turkey sausage, spicy pork sausage, or diced 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 for a low-carb option. Alternatively, use the chorizo mixture to fill small corn tortillas or tostadas.
- Consider adding black beans and rice to make the breakfast burritos more filling.
- Customize the burrito with pickled jalapeños, poblano peppers, avocado slices, green chiles, or diced bell pepper.
Equipment
A large non-stick skillet 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 a Chorizo Burrito
The full recipe with measurements is in the recipe card below.
Step 1: Heat oil in a large non-stick skillet over medium heat. Add the potatoes and diced onions. Cover and cook for 10 minutes, until the potatoes are 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 the ground chorizo, beaten eggs, garlic powder, and salt to the cooked potatoes.
Step 4: Continue cooking over medium-low heat until the chorizo changes color and the eggs softly scramble.
Expert Tips
- Drain excess oil. If you’re using pork chorizo (or any chorizo that releases a lot of grease), drain off the extra oil before adding the filling to your tortillas. It keeps the burritos from getting soggy.
- Warm the tortillas. Heat your flour tortillas in a dry skillet, then tuck them into a clean cloth or a tortilla keeper. Warming them makes the tortillas soft and pliable so they won’t tear when you roll everything up.
- How to roll a burrito. Start by folding the bottom of the tortilla up over the filling, then fold in the sides. Roll it forward, nice and snug, until you have a tight, compact burrito.
- Toast the burrito. Finish it in a hot skillet until the outside is golden and crisp. It adds great texture and even more flavor.
If you enjoy these quick chorizo burritos, try more breakfast recipes!
Serving Suggestions
Toppings
When it comes to serving warm chorizo burritos, there are plenty of toppings you can choose from. Pair them with classic favorites like guacamole, tangy sour cream, or pico de gallo.
Add a dollop of avocado lime crema, chipotle lime sauce, serrano crema, Caribbean hot sauce, or enchilada sauce, and serve red or yellow pickled onions on the side.
Experiment with different salsa options, such as my chunky salsa with avocado, salsa verde with tomatillos, mango pico de gallo, or pineapple corn salsa.
Side Dishes
Serve the breakfast burritos with hearty side dishes like crispy roasted potatoes, air fryer home fries, or classic hash browns. You can pair them with vegan Mexican rice and refried or black beans for a more traditional option. And don’t forget fresh fruit like berries, apple slices, or air-fried plantains.
What To Do With Leftovers
- 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, the chorizo burritos 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 usually find it in the refrigerated section with other meats or the deli. Otherwise, I highly recommend visiting your local Mexican grocery store to explore – especially if they have homemade chorizo!
How do you warm a flour tortilla?
Warm a skillet over medium-high heat and add the flour tortilla. Cook for 15-30 seconds. Flip and cook the other side for 15-30 seconds.
Can I make this recipe in advance?
Apart from different overnight oat recipes, these breakfast burritos are one of my favorite dishes to meal prep. Prepare them by wrapping burritos individually in foil for camping trips or a quick meal on the go.
Chorizo Burrito
- Silicone Spatula or Wooden Spoon
- Small Bowl
- 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 kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- Heat oil in a large non-stick skillet over medium heat. Add the potatoes and diced onions. Cover and cook for 10 minutes, until the potatoes are tender.
- Remove the lid and cook until the potatoes turn golden brown. Then, stir in the scallions and cook for 30 seconds.
- Continue cooking over medium-low heat until the chorizo changes color and the eggs softly scramble.
- Divide the chorizo and egg mixture into the tortillas, sprinkle with cheddar cheese, and fold it into a burrito.
- Drain excess oil. If you’re using pork chorizo (or any chorizo that releases a lot of grease), drain off the extra oil before adding the filling to your tortillas. It keeps the burritos from getting soggy.
- Warm the tortillas. Heat your flour tortillas in a dry skillet, then tuck them into a clean cloth or a tortilla keeper. Warming them makes the tortillas soft and pliable so they won’t tear when you roll everything up.
- How to roll a burrito. Start by folding the bottom of the tortilla up over the filling, then fold in the sides. Roll it forward, nice and snug, until you have a tight, compact burrito.
- Toast the burrito. Finish it in a hot skillet until the outside is golden and crisp. It adds great texture and even more flavor.