A Chorizo Breakfast Burrito is more than just a meal; it’s an explosion of texture and flavor. The warm, chewy tortilla cradles a filling of silky eggs and the bold, spicy chorizo. You get a juicy burst from the tomato, followed by the cool, buttery richness of the avocado. Melted cheese binds everything together, while the fresh cilantro provides a refreshing lift. It’s hearty, yet balanced. Rich, yet bright. It has everything a breakfast should be.
There are breakfasts, and then there are experiences. Some meals don’t just fill your stomach but make you excited to get out of bed in the morning. They inspire you to enjoy the sunshine, make yourself a perfect cup of joe, sit down at the balcony then bite into your warm breakfast burrito. ☀️
Chorizo Breakfast Burrito
The chorizo breakfast burrito is an invention of Tex-Mex cuisine. While wrapping food in a tortilla is fundamental to Mexican cuisine, the idea of stuffing it with breakfast ingredients like eggs, sausages, potatoes and avocado is a creation of Mexican-American communities in the Southwestern United States.
It’s a great example of how immigrants and their descendants adapt and create new dishes that become popular street food in their own right. It served as a practical solution for the working-class needing a grab-and-go meal, has become a staple of weekend hangover cures.
What You Will Need
Ingredient List
Before we fire up the stove, let’s meet our team Breakfast. This recipe is for 4 burritos, feel free to double up (or triple?) if you need more. 😎
How To Make
Instruction
- Prep: Dice the chorizo, red onion, and chop the cilantro, grate the cheese (if you use a block). Crack the eggs into a bowl and whisk until light and fluffy. Having everything ready before you turn on the stove.
- Heat a tablespoon of cooking oil in a cast-iron pan (or a large skillet) over medium heat. Add the diced chorizo and cook for 5-6 minutes, stirring constantly, until it is fully cooked through and beautifully browned. Add the finely diced red onion and cook, stirring, until softened.
- Reduce the heat to medium-low. Pour your whisked eggs directly into the pan. Let them sit for a moment before you start to gently push them from the edges toward the center with your spatula. This low-and-slow technique creates large, soft, creamy curds rather than small, rubbery ones. Cook until the eggs are just set but still slightly moist then turn off the heat—they will continue to cook from residual heat.
- Add chopped cilantro, grated cheese and then mix, Immediately transfer them to a clean bowl. This prevents them from overcooking in the hot pan. Set aside.
- In a mixing bowl, add avocado and mashed it with a fork. Add diced tomatoes and mix well.
- Spread the avocado tomato mixture evenly onto 4 large flour tortillas.
- Scoop the chorizo egg mixture evenly onto the 4 large tortillas. Lift the bottom flap (the edge closest to you) and fold it snugly over the filling, tucking it under the ingredients as you go. Fold the left and right sides of the tortilla inward over the filling. Using your fingers to keep the filling tucked in, roll the burrito away from you, applying gentle pressure to create a tight cylinder.
- Heat up a dry cast-iron pan or skillet over medium heat. Place the seam-side-down burritos back into the pan. Toast for 1-2 minutes per side, until the tortilla is golden brown and crisp in spots. Cut the burrito into half and enjoy!
Our Tips
- For chorizos: Some people prefer removing the casting; for me, I like to dice my chorizos to create the extra bites. So it’s totally personal preference. Opt for a brand that uses natural spices and isn’t overly greasy.
- Don’t overcook your eggs.
- For those who aren’t fond of cilantro, chopped parsley makes a fine substitute.
- This recipe can be made ahead, stored in the fridge for 24 hours, and reheated in the oven. However, I don’t recommend freezing the breakfast burritos, as the extra liquid released during thawing can make them soggy.
- You likely won’t need extra salt and pepper, as the chorizo and cheese are already quite salty.
Variations and What To Serve With
The is just the basic guideline for chorizo breakfast burrito, you can always add or swap ingredients to your likings.
Ingredient Swaps and Add-Ins:
- Different Proteins: Swap half the chorizo for cooked, crumbled bacon or breakfast sausage for a different flavor profile.
- Potatoes: Add diced, par-cooked potatoes to the pan after pan-frying the chorizo.
- Beans: A spoonful of refried beans, black beans or pinto beans spread on the tortilla adding fiber and a creamy, earthy element.
You can also elevate your burrito with following sauces:
- Classic Red Salsa: For tangy acidity.
- Salsa Verde: For a brighter, tomatillo-based kick.
- Crema or Sour Cream: To add a cooling, rich drizzle.
- Your Favorite Hot Sauce: For those who like to turn up the heat.
Try this recipe tonight and let the compliments roll in! ❤️ Share your creations on the comment section with your photos! We’d love to see your delicious results!
Chorizo Breakfast Burrito
Equipment
- 1 tong
Ingredients
- ½ lb chorizo small diced (Note1)
- 8 large egg
- ¼ small red onion finely diced
- 1 cup cilantro chopped
- 1 large ripe tomato diced (Note2)
- 1 large ripe avocado mashed
- 1 cup grated cheese (Note3)
- 4 large tortilla of your choice
Instructions
- Prep: Dice the chorizo, red onion, and chop the cilantro, grate the cheese (if you use a block). Crack the eggs into a bowl and whisk until light and fluffy. Having everything ready before you turn on the stove. (Note4)
- Heat a tablespoon of cooking oil in a cast-iron pan (or a large skillet) over medium heat. Add the diced chorizo and cook for 5-6 minutes, stirring constantly, until it is fully cooked through and beautifully browned. Add the finely diced red onion and cook, stirring, until softened.
- Reduce the heat to medium-low. Pour your whisked eggs directly into the pan. Let them sit for a moment before you start to gently push them from the edges toward the center with your spatula. This low-and-slow technique creates large, soft, creamy curds rather than small, rubbery ones. Cook until the eggs are just set but still slightly moist then turn off the heat—they will continue to cook from residual heat.
- Add chopped cilantro, grated cheese and then mix, Immediately transfer them to a clean bowl. This prevents them from overcooking in the hot pan. Set aside.
- In a mixing bowl, add avocado and mashed it with a fork. Add diced tomatoes and mix well.
- Spread the avocado tomato mixture evenly onto 4 large flour tortillas.
- Scoop the chorizo egg mixture evenly onto the 4 large tortillas. Lift the bottom flap (the edge closest to you) and fold it snugly over the filling, tucking it under the ingredients as you go. Fold the left and right sides of the tortilla inward over the filling. Using your fingers to keep the filling tucked in, roll the burrito away from you, applying gentle pressure to create a tight cylinder.
- Heat up a dry cast-iron pan or skillet over medium heat. Place the seam-side-down burritos back into the pan. Toast for 1-2 minutes per side, until the tortilla is golden brown and crisp in spots. Cut the burrito into half and enjoy! (Note5)
