Breakfast Chorizo Burritos made with scrambled eggs, homemade chorizo, crispy potatoes, onions and melty cheese, all rolled up in a soft flour tortilla. The perfect grab and go breakfast and they freeze well too!
These breakfast chorizo burritos are a complete meal rolled into one, making them perfect for those mornings when you need something tasty and filling. It’s a must dish for me every time I make chorizo from scratch! I love the smell of my kitchen when I make them. If you’re serving a crowd, I guarantee that everyone will want at least 2 burritos!
To make a vegetarian version make them with homemade soy chorizo (soyrizo). And for a vegan version, use your favorite plant based egg replacement option like Just Eggs.
Why you’ll love it
- Customizable: You can personalize them with your favorite ingredients, whether it’s to add more eggs (or no eggs), sautéed veggies, or creamy avocado. You can customize it exactly how you want it.
- Ultimate Breakfast Convenience: Breakfast burritos are a grab-and-go breakfast dream come true. They’re a complete meal rolled into one, making them perfect for those busy mornings when you need something tasty and filling but don’t have time to sit down for a traditional breakfast.
- They are hearty and satisfying, they will keep you full and energized throughout the morning.
Ingredients
- A large potato: it adds great texture to this recipe. You can omit it but I highly recommend you include it!
- Raw Mexican chorizo: Homemade chorizo is always better as you know exactly what’s in it.
- White or yellow onion
- A jalapeño: if you like things spicy you can add a serrano pepper as well.
- Eggs: use as many as you want but for this recipe, use about 4 to 6 eggs.
- Shredded cheese: Use your favorite melty cheese like oaxaca, monterey jack or mozzarella.
- Homemade flour tortillas: Homemade are always better but store bought ones will work too. Choose large or extra large tortillas.
How to Make Breakfast Chorizo Burritos
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
- Start by cooking the potatoes. You can cook them in the air fryer or a large skillet. I prefer the air fryer to reduce the amount of oil I use. See the recipe card for the full instructions.
- In a large skillet over medium-high heat, crumble and cook the Mexican chorizo until it’s halfway cooked through. Use a spatula to break it into smaller pieces as it cooks. This should take about 3-4 minutes.
- Add the chopped onions and jalapeño and mix evenly. Cook for another 3 to 4 minutes until the chorizo is cooked through.
- Add the fried potatoes and mix to integrate.
- While the chorizo is cooking, whisk the eggs in a bowl and season with salt and pepper to taste.
- Pour the eggs into the skillet with the chorizo and sautéed veggies. Cook over medium-low heat, stirring occasionally, until the eggs are just set but still slightly moist. This should take about 2-3 minutes. Remove the skillet from heat.
- Warm the flour tortillas on a comal or skillet then lay out on a clean surface. In the center of each tortilla, add a portion of the chorizo and scrambled eggs mixture. Then sprinkle shredded cheese over the top.
- Fold and Roll: To fold your burrito, start by folding in the sides. Then, fold the bottom part up over the fillings and tuck it in snugly. Roll up the tortilla from the bottom to create your burrito.
- Serve Hot: Place the breakfast chorizo burritos seam-side down to keep them closed. You can serve them just like this, or if you prefer a crispier burrito, you can heat a clean skillet over medium heat, add a bit of oil, and lightly sear the burrito on each side until golden brown.
- Add Toppings: Feel free to garnish your breakfast chorizo burrito with your favorite toppings. Salsa, sour cream, avocado slices, and hot sauce are popular choices.
Tips and Notes
- Scramble the Eggs: Always whisk your eggs in a bowl before adding to the skillet. This creates better texture on scrambled eggs.
- Warm the Tortillas: You can heat your tortillas in the microwave, or on a hot skillet (preferred method). Warming them up makes them more pliable and helps prevent tearing.
- Wrap in Foil: To keep it warm and make it easier to eat on the go, wrap it in aluminum foil.
- Top the burritos with salsa before each bite. Adding the salsa this way, will prevent the tortilla from getting soggy.
Serving Suggestions
Even though these chorizo burritos are great on their own, here are some fantastic serving suggestions to complement them.
Top them with fresh salsa like this Salsa Mexicana. This adds more delicious flavor and more texture. You can also add guacamole inside the burrito for a creamy texture. On the side serve them with refried beans and a licuado de platano (banana smoothie).
How to Store
Allow the burritos to cool to room temperature before placing in the fridge or freezer.
- Fridge: Wrap each burrito individually to maintain freshness and prevent them from drying out. You can use aluminum foil, plastic wrap, or parchment paper for this step. Wrap them tightly to keep air out.
- Freezer: Wrap each burrito individually in aluminum foil or plastic wrap. Make sure they are tightly wrapped to prevent freezer burn and to keep them fresh. Place them individually into a freezer-safe resealable bag or an airtight container.
- Frozen burritos can typically be stored for up to 3-4 months. When you’re ready to eat, simply remove reheat it in the microwave or oven until heated through for 1 to 2 minutes.
Reheating
- Microwave: Place it on a microwave-safe plate and cover with a microwave-safe cover or a damp paper towel to prevent it from drying out.
- Heat on medium power (50-70%) for 1-2 minutes per side, depending on the size and thickness of the burrito.
- Check the burrito’s temperature in the center to ensure it’s heated all the way through.
- Oven: Preheat your oven to around 350°F (175°C). Wrap it in aluminum foil or place it in an oven-safe dish with a lid.
- Heat the burrito for 15-20 minutes or until it’s hot all the way through.
- Optionally, you can unwrap the burrito for the last few minutes to crisp up the tortilla.
- Stovetop (Pan-Fry): Heat a non-stick skillet or frying pan over medium heat. Place the burrito in the pan and cook it on each side for 2-4 minutes or until it’s heated through and the tortilla is slightly crispy. This method is great for achieving a crispy texture.
- Tips: To prevent the burrito from drying out, you can sprinkle a few drops of water on it before reheating or wrap it in a damp paper towel.
- If the burrito has delicate ingredients like lettuce, tomatoes, or sour cream, consider removing them before reheating and adding them back afterward for freshness.
- You can add a bit of extra flavor by drizzling salsa, hot sauce, or cheese on the burrito just before reheating.
MORE delicious…
Mexican Breakfasts Recipes
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Breakfast Chorizo Burrito
Breakfast Chorizo Burritos made with scrambled eggs, homemade chorizo, crispy potatoes, onions and melty cheese, all rolled up in a soft flour tortilla. The perfect grab and go breakfast and they freeze well too!
Ingredients
- 1 large potato in small cubes.
- 1 to 2 tablespoons olive oil
- 6 ounces raw Mexican chorizo see note section
- ¼ cup chopped white or yellow onion
- 1 large jalapeño seeds removed and chopped.
- 4 large eggs
- salt and pepper to taste
- ½ cup shredded cheese (oaxaca, monterey jack or mozzarella).
- 8 medium flour tortillas or 4 large ones.
Instructions
Cook the potatoes
- In a mixing bowl, toss the cubed potatoes with olive oil, salt, and pepper to taste. Make sure the potatoes are evenly coated.
- In Air Fryer: Set your air fryer to 400°F (200°C) and allow it to preheat for a few minutes. Place the seasoned cubed potatoes in the air fryer basket in a single layer. If your air fryer is small, you may need to do this in batches to avoid overcrowding. Cook for about 15-20 minutes.
- In Skillet: Heat a large skillet over medium-high heat. Add a tablespoon of cooking oil and let it heat up. Once it's hot, add the potatoes in a single layer. Let the potatoes cook without stirring for about 5-7 minutes or until they develop a golden crust on one side. Then, flip the potatoes and cook for another 5-7 minutes, or until they're crispy and cooked through.
- Transfer the potatoes to a plate lined with paper towels to remove excess oil.
Cook the chorizo and eggs
- In a large skillet over medium-high heat, crumble and cook the Mexican chorizo until it's halfway cooked through. Use a spatula to break it into smaller pieces as it cooks. This should take about 3-4 minutes.
- Add the chopped onions and jalapeño and mix evenly. Cook for another 3 to 4 minutes until the chorizo is cooked through. Add the fried potatoes and mix to integrate.
- While the chorizo is cooking, whisk the eggs in a bowl and season with salt and pepper to taste.
- Pour the eggs into the skillet with the chorizo and sautéed veggies. Cook over medium-low heat, stirring occasionally, until the eggs are just set but still slightly moist. This should take about 2-3 minutes. Remove the skillet from heat.
Assemble the burritos
- Warm the flour tortillas on a comal or skillet then lay out on a clean surface. In the center of each tortilla, add a portion of the chorizo and scrambled eggs mixture. Then sprinkle shredded cheese over the top.
- Fold and Roll: To fold your burrito, start by folding in the sides. Then, fold the bottom part up over the fillings and tuck it in snugly. Roll up the tortilla from the bottom to create your burrito.
- Serve Hot: Place the breakfast chorizo burritos seam-side down to keep them closed. You can serve them just like this, or if you prefer a crispier burrito, you can heat a clean skillet over medium heat, add a bit of oil, and lightly sear the burrito on each side until golden brown.
- Add Toppings: Feel free to garnish your breakfast chorizo burrito with your favorite toppings. Salsa, sour cream, avocado slices, and hot sauce are popular choices.
Muy Delish Notes:
- Chorizo: preferably use homemade chorizo. If using the store bought kind, drain all of the fat from the pan after it’s cooked and before adding the rest of the ingredients.
Add Your Own Private Notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition
Serving: 1large burrito | Calories: 354kcal | Carbohydrates: 45g | Protein: 32.2g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 110mg | Fiber: 4.8g
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Incredible. I’m going to make these and try ham instead of chorizo on other occasions but still for Breakfast. I have a tendency to depend solely on coffee until lunch and get too testy in the mornings at work, so thank you a lot! Keep up the good work Ana!
We are all about breakfast burritos and the chorizo was a delicious addition! Thanks for sharing your recipe- I’ll be making these weekly!
Thank you! is so easy and fast to make it, also you can make it in advance and they will be perfect too, just heat them and eat!
This was such a delicious way to change up our normal breakfast routine!! I made a batch of these and we’ve been heating them up as a grab and go breakfast for busy school mornings!
Yes such good idea, just heat them up and good to go! Thank you.
I am all in for a flavor packed, easy, on-the-go breakfast like this Chorizo burrito. It’s the perfect way to start the day.
Yes!! Thank you, happy you like them.
Enjoyed this for breakfast this morning and started my day off right! Was easy, hearty and delicious; easily, a new favorite recipe!
Thank you!! easy to make and delicious.
I love this chorizo burritos. It’s one of my favorite breakfast to have. I make a few and put them in the freezer to last me for a few weeks.
Exactly, perfect way to make it and eat them as you craving the chorizo burritos. Thank you!