Mornings are tough. This chorizo breakfast burrito recipe makes them easier (and tastier).
Let’s be real—mornings can be chaotic. Whether you’re hustling to get the kids ready, answering emails before your first cup of coffee, or just trying to remember where you left your car keys (again), breakfast often becomes an afterthought. But what if I told you that with just a handful of ingredients and 20 minutes, you could whip up a spicy breakfast burrito that hits all the right notes—flavorful, filling, and freezer-friendly?
Enter the chorizo breakfast burrito recipe. It’s bold, a stylist, and has a tit’smoky kick from the chorizo that’ll taste buds right up—no snooze button needed.
And hey, if you’re anything anyyou’relike me (Chef Julia here 👋), you want something that tastes like a weekend brunch but works for a Tuesday morning. I’ve made a burrito more times than I can count—and every time, it disappears before I can say buen provecho.
Why You’ll Love Chorizo Breakfast Burrito Recipe
Because it’s
- Quicit’s 0 minutes from skillet to plate (or foil wrap).
- Spicy-but-not-too-spicy: Just enough kick to make it enjoyable.
- Customizable: Vegetarian hubs? Add black beans instead of chorizo. Keto mood? Skip the tortilla.
- Make-ahead friendly: Wrap ’em, freeze ’em, reheat ’em. Boom’—breakfast is ready.
Plus, one of these meals makes you feel like you’ve got your life together, even if you’re wearing mismatched socks.
Ingredients: What You’ll Nee ‘ll keep Let’s be simple, shall we?
- 8 oz Mexican chorizo (the uncooked kind)
- 4 large eggs
- 1/4 cup milk (optional—makes fluffier eggs)
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced tomatoes (drain to avoid sogginess)
- 1/2 cup diced onions
- 1 small jalapeño, minced (optional, for that spicy breakfast burrito magic)
- 1/2 cup hash browns (store-bought or homemade)
- 4 large flour tortillas
- Salt and pepper, to taste
- Hot sauce, salsa, sour cream, avocado (optional toppings!)
How to Make It: Step-by-Step
Step 1: Cook the Chorizo
Grab a large skillet and cook your chorizo over medium heat. Break it up as it cooks, about 5–7 minutes, until browned and fully cooked. If there’s grease, drain it—but a little fat = flavor!
Step 2: Sauté the Veggies
In the same pan (yes, we’re using tamper dishes), toss in your onions, jalapeños, and tomatoes. Cook for 3–4 minutes until softened. Mix it with the chorizo and set it aside.
Step 3: Scramble the Eggs
Whisk the eggs with a splash of milk, salt, and pepper. In a nonstick pan, cook your eggs low and slow. Stir occasionally for those dreamy soft curds. Remove from heat once just set.
Step 4: Cook Hash Browns
If you’re using frozen hash browns, cook them according to the package. Want a crunchier burrito? Let them get golden brown.
Step 5: Assemble the Burritos
Lay out your tortillas. Pile in eggs, chorizo-veggie mix, cheese, and hash browns—don’t donate any extras (hot sauce, avocado, you name it). Fold in the sides and roll tight.
Step 6: Toast or Wrap
Optional but recommended: Toast your burrito in a dry skillet for 1–2 minutes per side for that golden finish. Or wrap it in foil if you’re on your own.
- Quick Cooking Tips from Chef Julia’s KiJulia’soo Spicy? Tone it down with sweet bell peppers instead of jalapeños. Still flavorful, with less fire.
- Freezing Tip: Wrap each burrito in foil and store it in a freezer bag. Reheat in the oven at 375°F for 25 minutes, or microwave for 2-3 minutes (remove foil first, please!).
- Picky eater hack: Let the kids customize their own—like a breakfast burrito bar! They’ll be beThey’llited, they won’t notice the veggies.
True story: my youngest swore he “hated eggs”… until I “called this a Mexican breakfast wrap and let him top it with cheese and salsa. Now? He asks for it on school mornings like it’s a treat.
FAQs: Your Chorizo Burrito Questions, Answered.
Can I make this without chorizo?
Totally! For a veggie version, you can sub in turkey sausage, tofu scramble, or black beans. Still makes a fab Mexican breakfast wrap.
Can I prep these in advance?
Yes, queen! Make a batch, wrap it individually, and store it in the fridge (3-4 days) or freezer (up to 3 months). Perfect for meal-preppers.
Can I make this spicy breakfast burrito even spicier?
Go for it! Add a few dashes of hot sauce and slice up some extra jalapeños. Or try chipotle aioli as a drizzle. 🔥
So there you have it—your new breakfast hero: the chorizo breakfast burrito recipe that makes you feel like you have it together on a weekday morning.
Whether you’re in the car with one hand and a latte in the other or savoring it on a slow weekend with your feet up and coffee in hand, this burrito has your back.
And if you try it and love it? Snap a pic, tag me @FabilousTaste, and let’s make it a little more fabulous together 💛