Chorizo Breakfast Burritos

A breakfast burrito is an ideal warm start to the day. Hearty fillings and big flavor all wrapped in a tortilla—what could be better? Developed by Taste of Home recipe guru Maggie Knoebel, this chorizo breakfast burrito features savory sausage, eggs, potatoes, green peppers, onions and plenty of melty cheddar cheese. Fresh chorizo—a pork or beef sausage boldly flavored with chili powder, paprika and pepper—is different from Spanish chorizo, which is a cured meat similar to salami. It’s fantastic mixed with eggs and cheese, both in and out of a tortilla.

These burritos are an excellent make-ahead breakfast to stock the fridge or freezer for busy mornings, or you can prep them fresh in just 30 minutes. Enjoy this breakfast burrito as-is or pair it with a side of guacamole, sour cream or your favorite salsa for dipping.

Ingredients for Chorizo Breakfast Burritos

• Chorizo: Find ground chorizo near breakfast or regular sausage options at the grocery store, or pick some up at most Latin markets. Buy bulk sausage if you can find it; otherwise, remove the casings from links. You can use any ground hot sausage as a substitute.
• Canola oil: You’ll need a few teaspoons of oil for cooking the chorizo, potatoes, onion and green pepper.
• Hash brown potatoes: Frozen cubed hash brown potatoes are an excellent option for quick breakfasts. Remove the measured amount and let them thaw. You can also make your own hash brown potatoes ahead of time.
• Vegetables: Chopped onion and green pepper add excellent, vibrant flavor to these breakfast burritos.
• Eggs: Room-temperature eggs are easier to whisk together. Any large Grade A eggs will do.
• Cheddar cheese: Make things cheesy and add bold flavor with shredded cheddar cheese. Use any favorite cheddar cheese brand.
• Tortillas: You’ll need 10-inch tortillas for these burritos. Use your favorite brand, whether flour, wheat or spinach, or make these homemade tortillas from pantry staples.
• Toppings: Serve your burritos with plenty of fresh toppings, such as guacamole, salsa verde, sour cream and Cotija cheese.

Directions

Step 1: Cook chorizo, potatoes, onion and pepper

Remove the chorizo from casings, if necessary. In a large cast-iron or other heavy skillet, cook the chorizo, potatoes, onion and pepper in oil over medium heat until the chorizo is cooked through and potatoes are soft, 8 to 10 minutes.

Step 2: Add the eggs

Add the eggs, and cook and stir until set. Stir in the cheese.

Editor’s Tip: One way not to overcook the eggs is to cook them for about two to three minutes or until mostly set. Then, turn off the heat, top with a lid for one minute and let them steam. You’ll get fluffy, not tough, eggs.

Step 3: Assemble the burritos

Spoon 1 cup egg mixture across the center of each tortilla. Fold the bottom and sides of each tortilla over the filling and roll up. Serve with toppings as desired.

Editor’s Tip: Gently warm the tortillas before filling them so they fold more easily. The best way to fill a burrito without the fillings spilling out is to avoid overstuffing it.

Chorizo Breakfast Burrito Variations

• Make it spicy: Spice things up with seasonings like cayenne pepper or additional dried chiles while cooking the chorizo, potatoes and eggs. Add hot sauce to each burrito while assembling if desired.
• Use other vegetables: Incorporate additional vegetables or other types of peppers, such as red or poblano peppers, or use them as alternatives for the green pepper. Add minced cilantro or parsley for a touch of fresh flavor.
• Add beans: Enhance this chorizo breakfast burrito recipe with a scoop of warmed refried beans, pinto beans or black beans.

How to Store Chorizo Breakfast Burritos

Store chorizo breakfast burritos in the refrigerator for up to five days. Wrap each burrito in aluminum foil or parchment, then keep them in a zip-top bag or an airtight container. You can freeze them for quick-grab breakfasts too.

Can you freeze chorizo breakfast burritos?

This chorizo breakfast burrito recipe is a great freezable make-ahead breakfast option. Prep all the burritos and let them cool. Then, wrap each individually in parchment, aluminum foil or waxed paper. Store the freezer burritos in a zip-top bag or an airtight container for up to one month.

How should you reheat chorizo breakfast burritos?

To reheat breakfast burritos, place one unwrapped burrito on a plate and microwave it for two to three minutes, turning it over once during that time. You can also reheat breakfast burritos in the oven or air fryer for a crispier exterior, leaving them in the oven at 300° for 10 to 15 minutes.

Chorizo Breakfast Burrito Tips

Should you warm tortillas before using them for burritos?

Warming your tortillas before filling them makes them more pliable and easier to fold. To warm tortillas, heat them individually in a pan over medium heat. You can also wrap them in a damp paper towel and microwave them for 5 to 10 seconds, or wrap them in foil and warm them in the oven.

How do you avoid soggy breakfast burritos?

If you’re making and enjoying these breakfast burritos right away, the cooked filling can go straight into the tortilla before serving. If you’re prepping a few ahead, be sure to let the filling cool a bit to keep any excess moisture from making your burritos soggy before freezing.

What else can you serve with chorizo breakfast burritos?

While these chorizo breakfast burritos are packed with tasty ingredients and can stand on their own, you can certainly plate them up with sides or put them out for a breakfast spread. Serve burritos with fresh fruit or even add a side of warmed refried beans or black beans. Putting together a breakfast buffet? Pair burritos with a coconut fruit salad and blueberry streusel coffee cake.