Oh, these breakfast burritos. Where do I even begin?
Imagine waking up to the warm, smoky aroma of seasoned chorizo, mingling with creamy scrambled eggs and melted cheese—all wrapped up in a toasty tortilla hug. Now imagine having all of that ready to go from your freezer. That’s right—these Chorizo Breakfast Burritos are a total morning game-changer.
This recipe was born out of sheer desperation (and a deep love for lazy mornings). I was craving something bold, savory, and satisfying, but also something I could grab on the fly. Enter: this spicy-satisfying freezer-friendly marvel. There’s something kind of magical about chorizo—it adds a punch of smoky, peppery flavor that instantly wakes up your taste buds. Wrapped in a burrito, it’s not just breakfast—it’s an experience.
And the best part? They reheat like a dream. Whether you’re feeding a hungry crowd, meal-prepping for the week, or just spoiling yourself (which you absolutely should), these burritos are about to become your new breakfast bestie.
Why You’ll Love Chorizo Breakfast Burritos
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family breakfast, hosting a brunch with friends, or just craving a cozy bite on a slow morning, this dish fits right in.
Is this Chorizo Breakfast Burrito for you? Let’s see. Chorizo Breakfast Burritos are…
- Flavor-Packed: That smoky, spicy chorizo brings serious heat in the best way.
- Creamy & Melty: The cheese melts right into the eggs, making every bite silky and rich.
- Satisfying: With protein from eggs and sausage, one burrito will keep you full and happy.
- Make-Ahead Friendly: These freeze beautifully—perfect for batch prep.
- Customizable: Add hashbrowns, avocado, or beans to make them your own!
Quick tip: Wrap them tightly in foil before freezing for an easy grab-and-go breakfast you can pop straight into the oven or microwave.
Ingredients in Chorizo Breakfast Burritos
These burritos come together with just a handful of ingredients, but the flavor is next-level. Let’s break it down:
Chorizo: The bold, spicy heart of the burrito. It’s rich, smoky, and packs a flavorful punch. Choose Mexican chorizo for a soft, crumbly texture that blends beautifully with eggs.
Eggs: Fluffy, soft-scrambled eggs give these burritos their creamy base. Cook them gently for the best texture.
Cheddar Cheese: Sharp and melty, cheddar brings the perfect amount of gooey richness. Feel free to mix in pepper jack for a spicy twist!
Tortillas: Use large, soft flour tortillas that are pliable enough to wrap without tearing.
Green Onions: A little fresh bite and color go a long way. Adds brightness to balance the richness of the filling.
Optional Add-ins: Think hash browns, black beans, sautéed peppers, or avocado slices—whatever your heart desires!
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions:
Let’s dive into the steps to create this flavorful masterpiece:
Cook the Chorizo: In a large skillet over medium heat, cook the chorizo until fully browned and crumbly. Drain excess grease if needed, and set aside.
Scramble the Eggs: In a separate pan, scramble the eggs on low heat until just set. You want them soft and slightly creamy—they’ll continue to cook a bit in the burritos.
Warm the Tortillas: Heat your tortillas briefly in a dry pan or microwave until they’re warm and pliable. This makes them easier to roll without cracking.
Assemble the Burritos: Lay out each tortilla and layer with chorizo, eggs, cheese, and green onions. Add any extra fillings you like. Fold in the sides and roll up tightly.
Freeze (Optional): Wrap each burrito in foil or parchment and place in a freezer bag. To reheat, just unwrap and microwave or bake until heated through.
Serve and Enjoy: Whether fresh or reheated, serve warm with hot sauce, salsa, or a dollop of sour cream. Breakfast just got a serious upgrade.
Nutrition Information (Per Serving)
- Serving Size: 1 burrito
- Calories: 420
- Sugar: 2g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 195mg
How to serve Chorizo Breakfast Burritos?
Fresh Salads: A zesty side salad with lime vinaigrette cuts through the richness.
Hot Sauce Bar: Offer a variety of salsas and hot sauces so everyone can spice things up their way.
Fruit Sides: Serve with a bowl of fresh fruit for a refreshing contrast.
Sour Cream or Greek Yogurt: A cooling dollop balances the heat of the chorizo.
Coffee or Orange Juice: These bold burritos pair perfectly with your favorite morning beverage.
Additional Tips
Prep Ahead: Scramble the eggs and cook the chorizo the night before. Store in separate containers in the fridge until assembly.
Spice It Up: Add jalapeños or crushed red pepper to the eggs if you love heat.
Dietary Adjustments: Use turkey chorizo or a plant-based alternative for a lighter or vegetarian version.
Storage Tips: Store burritos in the fridge for 3–4 days, or freeze up to 3 months. Wrap well to avoid freezer burn.
Double the Batch: These are fantastic for meal prep. Make a dozen at once and thank yourself later.
Tips & Variations
- Cheese Swap: Monterey Jack or pepper jack can replace cheddar for a gooier, spicier option.
- Tortilla Upgrade: Use whole wheat or spinach tortillas for extra flavor and fiber.
- Sneaky Veggies: Toss in some sautéed spinach, mushrooms, or bell peppers for added nutrition.
FAQ Section
Q1: Can I substitute chorizo with another meat?
A1: Absolutely! Try spicy Italian sausage, ground turkey with taco seasoning, or a vegetarian crumble for a different twist.
Q2: Can I make this dish ahead of time?
A2: Yes, these burritos are perfect for prepping in advance. Assemble and refrigerate or freeze until ready to reheat.
Q3: How do I store leftovers?
A3: Keep refrigerated in an airtight container for up to 4 days. Reheat in the microwave or skillet.
Q4: Can I freeze this dish?
A4: Totally. Wrap tightly in foil or plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months.
Q5: What’s the best way to reheat this dish?
A5: Microwave wrapped in a paper towel for 2–3 minutes or bake at 350°F for 20–25 minutes.
Q6: Can I double the recipe?
A6: Yes! In fact, I highly recommend it. You’ll want these ready to go for busy mornings.
Whip up a batch of these Chorizo Breakfast Burritos and your mornings will never be the same. Whether you’re feeding a brunch crowd or just need a little grab-and-go magic during the week, these burritos bring the heat, the heartiness, and the yum.
Chorizo Breakfast Burritos (Freezer-Friendly & Filling!)
Ingredients
- 1 lb petite red or Yukon gold potatoes cut into 1/2-inch cubes
- 1 Tbsp olive oil
- 1 tsp kosher salt divided
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Black pepper to taste
- 1 lb Mexican chorizo
- 12 large eggs whisked
- ½ cup freshly shredded cheddar cheese
- ¾ cup Monterey Jack or Pepper Jack cheese
- 6 large burrito-sized flour tortillas gluten-free or grain-free if needed
- Fresh chopped parsley and/or cilantro for garnish
Instructions
- Roast the Potatoes:
- Preheat oven to 425°F. Spread diced potatoes on a large baking sheet. Drizzle with olive oil and season with 1/2 tsp salt, paprika, garlic powder, and black pepper. Roast for 30–35 minutes until golden and fork-tender.
- Cook Chorizo:
- While potatoes roast, cook chorizo in a skillet over medium-high heat until browned and cooked through. Drain, reserving 1 Tbsp of the rendered fat.
- Scramble the Eggs:
- Reduce heat to medium-low. Pour in whisked eggs, seasoning with remaining 1/2 tsp salt and black pepper. Stir gently as they cook. Sprinkle with cheddar cheese and cook until just set and creamy. Remove from heat.
- Assemble Burritos:
- Warm tortillas in the microwave for about 20 seconds each. Layer with jack cheese, roasted potatoes, scrambled eggs, and chorizo. Sprinkle with fresh herbs.
- Finish in the Oven:
- Wrap burritos in foil. Bake at 425°F for 10 minutes until the cheese melts. Serve with sour cream and hot sauce if desired.
Notes
- To make ahead: Wrap each burrito in foil and freeze in a bag.
- Reheat from frozen: Bake at 425°F for 20 minutes or microwave (unwrapped) for 1–2 minutes until hot.
- For extra kick, add diced jalapeños or a spicy salsa inside the burrito before baking.
- Siete tortillas are great for gluten-free or paleo options.
