Chorizo Breakfast Burritos
- Brianne Thomas
- Aug 24
- 4 min read
Spicy homemade chorizo, fluffy scrambled eggs, tender potatoes, and lots of cheese all wrapped in a warm tortilla. Perfect for brunch or a grab-and-go meal!
Starting your day without breakfast can really throw you off, especially if you're rushing out the door or tempted by the convenience of a drive-thru! Instead of settling for a quick, unhealthy option, why not whip up some delicious homemade chorizo breakfast burritos? They’re not only easy to make, but also packed with flavor and nutrients to kickstart your morning. Just grab some fresh chorizo, scramble it with eggs, and toss in your favorite veggies like bell peppers and onions. Wrap it all up in a warm tortilla, and you’ve got a satisfying meal that you can enjoy at home or take with you on the go. Plus, making them yourself means you can customize the ingredients to suit your taste, ensuring you start your day on a delicious note!
Why You’ll Love This Chorizo Breakfast Burrito Recipe
Made From Scratch. We’re utilizing whole ingredients. You’ll find no junk here.
Affordable. Minimal, budget-friendly pantry staples make this dish an affordable option for any meal plan.
Freezer-Friendly. These burritos freeze beautifully, making them a great meal prep option, especially for back-to-school.
Helpful Tips for Making Homemade Chorizo Breakfast Burritos
Skip Premade Chorizo. These are typically made with leftover cuts of meat, fat, and byproducts.
Drain the Filling. Drain any excess oil from the meat, eggs, and veggies to keep the burrito from becoming soggy.
Prep the Tortillas. Warm the Homemade Corn Tortilla or Homemade Whole Wheat Tortilla in a dry skillet or microwave to make them pliable.
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Ingredients
Chorizo
3 pounds ground pork
6 Tablespoons red wine vinegar
12 cloves garlic, minced
3 Tablespoons smoked paprika
3 teaspoons dried oregano
3 teaspoons ground cumin
3 teaspoons chili powder
3 teaspoons salt
1 ½ teaspoons ground black pepper
¾ teaspoon cayenne pepper (adjust to taste)
Burritos
12 Homemade Corn Tortillas or Homemade Whole Wheat Tortillas
18 eggs
¾ cup milk
3 Tablespoons butter
3 cups shredded cheese (Cheddar or Monterey Jack)
1 large onion, chopped
1 large bell pepper, diced
2 large Russet potatoes, diced
1 teaspoon salt
½ teaspoon ground black pepper
Salsa, sour cream, and avocado (optional toppings)
Directions
In a large bowl, combine 3 pounds ground pork, 6 Tablespoons red wine vinegar, 12 cloves minced garlic, 3 Tablespoons smoked paprika, 3 teaspoons each of oregano, cumin, and chili powder. Add 1 teaspoon salt, ½ teaspoon ground black pepper, and ¾ teaspoon cayenne pepper. Mix well until all the ingredients are evenly incorporated into the pork.
Heat a large skillet over medium-high heat. Add the chorizo mixture, breaking it up with a spatula, and cook for approximately 8-10 minutes, or until the meat is fully cooked and browned. Drain any excess fat and set aside.
Add 6 Tablespoons butter to the skillet and sauté 2 large, diced Russet potatoes for approximately 4 minutes. Add 1 large, chopped onion and 1 large, diced bell pepper to the skillet and sauté until they're soft and translucent, approximately 5 minutes. Remove and set aside.
In a bowl, whisk together 18 eggs with ¾ cup milk. Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are just set.
Add the cooked chorizo and sautéed vegetables back to the pan. Add 3 cups freshly shredded Cheddar or Monterey Jack cheese and lightly fold everything together.
Warm the tortillas in a dry skillet or microwave to make them pliable.
On each tortilla, place about ¾ cup of the filling on top. Add optional toppings like Homemade Pico de Gallo, sour cream, and avocado if desired.
Fold the sides of the tortilla over the filling, then roll the burrito tightly from the bottom.
To a large skillet, add 2 teaspoons of oil. Place the wrapped burrito seam-side down into a warm skillet. Allow the burrito to sit in the hot oil for about 1 minute or until the tortilla is sealed and lightly crispy. Alternatively, place wrapped burritos seam-side down on a prepared baking sheet and bake for approximately 10 minutes.
Serve warm.
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How to Store Homemade Chorizo Breakfast Burritos
Burritos can be stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze Homemade Chorizo Breakfast Burritos
Store cooked and prepared burritos in a freezer-safe storage bag or airtight container for up to 3 months.
How to Reheat Homemade Chorizo Breakfast Burritos
Microwave: Heat for approximately 3-4 minutes on high until center is completely heated through.
Air Fryer: Microwave for approximately 2 minutes or until center is thawed. Transfer to air fryer basket and cook at 375°F for approximately 4-5 minutes or until the center is completely heated through and the outside is golden brown.
Oven: Wrap burrito in foil and bake at 375°F for approximately 25-30 minutes or until center is heated through.
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