This Chorizo Breakfast Burrito is perfect for a filling and savory morning meal! Loaded with chorizo, eggs, potatoes, peppers, and cheese wrapped in a flour tortilla, and perfect for the freezer.
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Whether you need something hearty to fill you up in the morning or you're craving a bold breakfast-for-dinner option, these chorizo burritos are the way to go!
Why This Recipe Works
Perfect for meal prepping, these delicious breakfast burritos are so easy to make and feature spicy sausage, crispy potatoes, and colorful bell pepper all wrapped in a warm tortilla.
The end result is an easy-to-make dish that stores well for easy meals down the line. Make a whole batch of these burritos and keep them handy in the freezer for whenever you need something quick and yummy.
The end result is an easy-to-make dish that stores well for easy meals down the line. Make a whole batch of these burritos and keep them handy in the freezer for whenever you need something quick and yummy.
Ingredients Needed
- Pork Chorizo: This seasoned pork sausage is the perfect base for a filling and flavorful breakfast burrito!
- Potatoes: Add some extra heartiness.
- Bell Peppers: I like to use red bell peppers and green peppers, but feel free to use just one or the other.
- Onion: Yellow or white is recommended.
- Eggs: I use large eggs
- Milk: A non-dairy substitute can be used instead if you prefer.
- Butter: Either salted or unsalted
- Shredded Cheese: Cheddar cheese is a great option, but a Mexican cheese blend or mozzarella cheese also work well.
- Flour Tortillas: Make sure to get nice big tortillas! You'll want the "burrito sized" option.
How to Make this Chorizo Breakfast Burrito
- Step 1: Cook the chorizo for 10 to 12 minutes in a large skillet over medium high heat. Remove and set aside.
- Step 2: In the same frying pan, add diced potatoes, bell peppers, and onion. Cook for 15 to 20 minutes, or until the potatoes are tender.
- Step 3: Meanwhile, in a separate mixing bowl, whisk together the eggs and milk.
- Step 4: Remove the veggies from the skillet and wipe out with a paper towel. Add egg mixture and scramble in melted butter.
- Step 5: Assemble the burritos by adding cooked chorizo sausage, veggies, eggs, and a sprinkle of shredded cheese to a warm flour tortilla.
- Step 6: If you like, once the burritos are all rolled up, fry them for a minute or so on each side to get the tortilla golden brown and crispy.
Recipe Tips
- If you don't have time to fry the burritos, you can also microwave them for a minute or two.
- To make rolling the burritos easier, warm your large tortillas first to make them more flexible. Heat them in the microwave with a damp paper towel so they don't dry out.
- These burritos are great for meal prep! Wrap each one individually in plastic wrap, aluminum foil, or parchment paper, then store in a plastic bag in the freezer. I recommend letting them thaw before reheating, but they can also be reheated right from frozen with a few extra minutes of cooking.
- Feel free to add other ingredients to your burritos like diced tomatoes and shredded lettuce, or cook some mushrooms, black beans, or spinach along with the other veggies.
- Store leftover burritos in an airtight container in the fridge or the freezer.
Recipe FAQ's
Chorizo is a type of Spanish or Mexican sausage that's typically spicy and well-seasoned. Other kinds of sausage can also be made with pork (or turkey) and usually don't include the same bold seasoning blend.
To easily roll a burrito, wrap the side closest to you over the fillings. Then tuck in the sides and continue to roll, tucking them in as you go. Frying the burritos can help them stay together as well.
These burritos have a nice variety of ingredients and feature protein from the sausage and eggs with some nutrients from the veggies. They're a great way to fuel up and start your morning off right!
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Chorizo Breakfast Burrito
Ingredients
- 1 pound chorizo pork sausage
- 1/4 cup olive oil
- 4 cups russet potatoes diced into 1/4 inch pieces
- 1/2 cup red bell pepper diced
- 1 small onion diced
- 1/2 cup green bell pepper diced
- 2 teaspoons salt divided
- 1/2 teaspoon black pepper
- 6 large eggs or 8 medium
- 1/4 cup milk
- 2 tablespoons butter
- 3 cups shredded cheese I used colby jack
- 6 burrito size flour tortillas
Instructions
- Heat a large skillet on medium-high heat and add the ground chorizo, cook about 10-12 minutes breaking it up as you go. Remove to a plate and set aside.
- Add the 1/4 cup of olive oil to the pan then add in the diced potatoes, red bell peppers, onions and green bell peppers and cook for 15-20 minutes or until potatoes are fork tender. Season with 1 teaspoon of salt and the black pepper. Remove to a plate and set aside.
- In a medium bowl add the eggs, milk and whisk until combined.
- Whip the skillet out with a paper towel and heat it on medium-low heat and add the butter, let it melt then add the eggs. Using a rubber spatula push the eggs around until they are set up and done. Season with the remaining salt and pepper, turn off heat, and set aside.
- Place the flour tortillas between two damp paper towels and heat in the microwave for 15-30 seconds to soften.
- Lay the tortillas out and divide the filling evenly between the tortillas. Then add the shredded cheese equally .
- Fold the side in on the tortilla then roll the burrito over tucking as you go.
- Heat a skillet on medium high heat and add 1 tablespoon olive oil place a few burritos into the skillet and fry for 1-2 minutes then flip and fry another minute until slightly crispy.
- Serve with Pico de Gallo, or salsa!
Notes
- Frying the burritos is optional, you can heat them in the microwave for 1-2 minutes until heated through.
- To Freeze: Wrap each burrito in plastic wrap and place it into a large ziplock freezer bag. Freeze for up to 3 months. Let thaw in the refrigerator.
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