Chorizo Breakfast Burrito

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Chorizo Breakfast Burrito

A flavorful, hearty, and satisfying breakfast option, these Chorizo Breakfast Burritos combine spicy sausage, tender vegetables, creamy scrambled eggs, and melty cheese all wrapped up in a warm tortilla. Perfect for busy mornings or make-ahead freezer meals!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 burritos
Calories: 438 kcal per burrito

Ingredients

  • 1 pound chorizo sausage (see note for substitution)
  • 1/4 cup olive oil, divided
  • 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 eggs)
  • 1/4 cup milk
  • 2 tablespoons butter
  • 3 cups shredded cheese (Colby Jack or your preferred blend)
  • 6 burrito-size flour tortillas

Instructions

1. Cook the Chorizo

  • Heat a large skillet over medium-high heat.
  • Add the chorizo and cook for 10–12 minutes, breaking it up with a spatula as it browns.
  • Once fully cooked, transfer to a plate and set aside.

2. Cook the Potatoes and Vegetables

  • In the same skillet, add 1/4 cup olive oil.
  • Stir in the diced potatoes, red bell pepper, onion, and green bell pepper.
  • Cook for 15–20 minutes, stirring occasionally, until potatoes are fork-tender.
  • Season with 1 teaspoon of salt and 1/2 teaspoon black pepper.
  • Remove the mixture to a plate and set aside.

3. Prepare the Scrambled Eggs

  • In a bowl, whisk together the eggs, milk, and remaining 1 teaspoon of salt.
  • Wipe out the skillet with a paper towel, reduce heat to medium-low, and melt 2 tablespoons of butter.
  • Pour in the egg mixture and gently stir with a rubber spatula until soft and creamy.
  • Turn off the heat and set aside.

4. Assemble the Burritos

  • Warm tortillas by placing them between two damp paper towels and microwaving for 15–30 seconds.
  • Lay out each tortilla and evenly divide the chorizo, potato mixture, scrambled eggs, and shredded cheese.

5. Roll and Toast the Burritos

  • Fold the sides of the tortilla inward, then roll tightly while tucking as you go.
  • Heat a clean skillet over medium-high heat and add 1 tablespoon olive oil.
  • Place burritos seam-side down and cook for 1–2 minutes per side, until golden and slightly crispy.

6. Serve

  • Serve hot with Pico de Gallo, salsa, sour cream, or avocado slices.

Recipe Notes

  • Chorizo Substitute: You can substitute turkey chorizo or chicken sausage if you prefer a lighter option.
  • Make Ahead & Freezer Option: Wrap cooled burritos individually in plastic wrap and place in a large zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Microwave for 1–2 minutes or toast on a skillet for a crispy finish.

Nutrition (Per Burrito)

  • Calories: 438 kcal
  • Carbohydrates: 22 g
  • Protein: 21 g
  • Fat: 30 g
  • Saturated Fat: 13 g
  • Cholesterol: 219 mg
  • Sodium: 1236 mg
  • Fiber: 2 g
  • Sugar: 3 g
  • Potassium: 588 mg
  • Vitamin A: 1186 IU
  • Vitamin C: 32 mg
  • Calcium: 339 mg
  • Iron: 2 mg

 

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