Chorizo Breakfast Burrito

Chorizo Breakfast Burrito recipe that’s hearty, flavorful, and easy to make — perfect for meal prep or a weekend brunch.

🌯 Chorizo Breakfast Burrito Recipe

Ingredients (Makes 4 burritos)

• 8 oz (225g) Mexican chorizo (casings removed if needed)

• 6 large eggs

• 1/4 cup milk (optional, for fluffier eggs)

• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

• 1/2 cup diced onion

• 1/2 cup diced bell pepper (optional)

• 1 cup cooked potatoes (e.g., diced and sautéed or hash browns)

• 4 large flour tortillas

• Salt and pepper, to taste

• Hot sauce, salsa, or sour cream (optional)

• Fresh cilantro or green onions (optional garnish)

Instructions

1. Cook the Chorizo:

   • Heat a skillet over medium heat. Add the chorizo and cook until browned and cooked through, breaking it apart with a spatula (5–7 minutes).

   • Remove chorizo and set aside. Drain excess grease if needed, but leave a little for flavor.

2. Sauté Veggies (optional):

   • In the same pan, sauté onions and bell peppers until soft (3–5 minutes). Add cooked potatoes and stir to heat through.

3. Scramble the Eggs:

   • In a bowl, whisk together eggs and milk. Season with salt and pepper.

   • Pour into the skillet and scramble until just set. Don’t overcook.

4. Assemble the Burritos:

   • Warm tortillas slightly (microwave for 15 seconds or heat in a pan).

   • Layer eggs, chorizo, veggie mix, and cheese. Add hot sauce or salsa if using.

5. Wrap:

   • Fold in the sides and roll up tightly.

6. Optional – Toast:

   • For a crispy burrito, toast in a pan or press seam-side down for 1–2 minutes until golden.

🔁 Make Ahead / Meal Prep Tips:

• Wrap in foil or parchment, then freeze. Microwave for 1–2 minutes (or oven at 375°F/190°C for 20 minutes) to reheat.

• Keep in fridge for up to 4 days.