This Chorizo Breakfast Burrito is perfect for a filling and savory morning meal! Loaded with chorizo, eggs, potatoes, peppers, and cheese wrapped in a flour tortilla, and perfect for the freezer.
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Whether you need something hearty to fill you up in the morning or you’re craving a bold breakfast-for-dinner option, these chorizo burritos are the way to go!
Why This Recipe Works
Perfect for meal prepping, these delicious breakfast burritos are so easy to make and feature spicy sausage, crispy potatoes, and colorful bell pepper all wrapped in a warm tortilla.
The end result is an easy-to-make dish that stores well for easy meals down the line. Make a whole batch of these burritos and keep them handy in the freezer for whenever you need something quick and yummy.
The end result is an easy-to-make dish that stores well for easy meals down the line. Make a whole batch of these burritos and keep them handy in the freezer for whenever you need something quick and yummy.
Ingredients Needed
- Pork Chorizo: This seasoned pork sausage is the perfect base for a filling and flavorful breakfast burrito!
- Potatoes: Add some extra heartiness.
- Bell Peppers: I like to use red bell peppers and green peppers, but feel free to use just one or the other.
- Onion: Yellow or white is recommended.
- Eggs: I use large eggs
- Milk: A non-dairy substitute can be used instead if you prefer.
- Butter: Either salted or unsalted
- Shredded Cheese: Cheddar cheese is a great option, but a Mexican cheese blend or mozzarella cheese also work well.
- Flour Tortillas: Make sure to get nice big tortillas! You’ll want the “burrito sized” option.
How to Make this Chorizo Breakfast Burrito
- Step 1: Cook the chorizo for 10 to 12 minutes in a large skillet over medium high heat. Remove and set aside.
- Step 2: In the same frying pan, add diced potatoes, bell peppers, and onion. Cook for 15 to 20 minutes, or until the potatoes are tender.
- Step 3: Meanwhile, in a separate mixing bowl, whisk together the eggs and milk.
- Step 4: Remove the veggies from the skillet and wipe out with a paper towel. Add egg mixture and scramble in melted butter.
- Step 5: Assemble the burritos by adding cooked chorizo sausage, veggies, eggs, and a sprinkle of shredded cheese to a warm flour tortilla.
- Step 6: If you like, once the burritos are all rolled up, fry them for a minute or so on each side to get the tortilla golden brown and crispy.
Recipe Tips
- If you don’t have time to fry the burritos, you can also microwave them for a minute or two.
- To make rolling the burritos easier, warm your large tortillas first to make them more flexible. Heat them in the microwave with a damp paper towel so they don’t dry out.
- These burritos are great for meal prep! Wrap each one individually in plastic wrap, aluminum foil, or parchment paper, then store in a plastic bag in the freezer. I recommend letting them thaw before reheating, but they can also be reheated right from frozen with a few extra minutes of cooking.
- Feel free to add other ingredients to your burritos like diced tomatoes and shredded lettuce, or cook some mushrooms, black beans, or spinach along with the other veggies.
- Store leftover burritos in an airtight container in the fridge or the freezer.
