Look no further for the ultimate savory breakfast. This Breakfast Chorizo Burrito is bold, flavorful and completely satisfying. It's packed with crispy baked home fries, perfectly seasoned chorizo, sauteed veggies and fluffy scrambled eggs, all topped with melty shredded cheese. Wrapped snugly in a soft tortilla and crisped in a hot skillet, it's breakfast perfection you'll crave again and again.
Why I Love This
- Customizable: While this Breakfast Chorizo Burrito naturally has a bit of heat, it's easy to adjust - keep it flavorful without too much spice or turn it up a notch for those who love it bold.
- Flavor Perfection: This is everything you want in your favorite savory breakfast - it's crispy, bold, filled with protein and vegetables and deliciously satisfying.
- Prep Ahead: These can be made in a large batch ahead of time and stored in the fridge or freezer for a quick breakfast grab on those busy mornings.
These burritos are filled with our deliciously crisp Baked Home Fries. Wanting a sweeter, protein packed breakfast? Try our Pumpkin Cottage Cheese Pancakes.
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Ingredients
- Baked Home Fries - these are the base for the burrito. You can make your own following my simple recipe here, or you can use store bought ones.
- Chorizo Sausage - we love this flavor profile and it really sets your burrito apart but feel free to use any breakfast sausage of your choice. Chicken, turkey, maple, links or ground - it all makes delicious burritos!
- Veggies - I have chosen to use bell pepper, jalapenos and onion but you can easily customize this to suite your taste. See "Variations" below for some alternative ideas.
- Eggs - This is another great protein addition and adds the perfect texture balance against the crispy home fries and the flavorful sausage.
See recipe card for quantities.
Instructions
Step 1: Bake the Home Fries according to the linked recipe or package directions if using store-bought.
Step 2: In a large skillet, melt 1 tablespoon of butter (or oil) over medium heat. Add the chopped onion, jalapeño and green pepper. Sauté until softened and tender.
Step 3: Pour the eggs into the skillet with the vegetables. Cook over medium-low heat, stirring frequently, until soft, tender curds form without browning. Transfer to a bowl and set aside.
Step 4: In the same skillet, cook the chorizo breakfast sausage until browned and fully cooked through. Drain excess grease if needed.
Step 5: Assemble the Burritos: Place ¼ of the home fries in the center of each tortilla. Top with ¼ of the chorizo, egg mixture and cheese. Fold in the sides and roll tightly to seal.
Step 6: Melt a tablespoon of butter (or oil) in a skillet over medium heat. Place the burrito seam-side down in the pan and cook for 1-2 minutes, until golden brown. Rotate and brown all sides.
Step 7: Serve warm with your favorite toppings, such as salsa, sour cream and guacamole or sliced avocado.
Hint: Always place the burrito seam-side down in the skillet first to seal it closed and create that golden, crispy exterior.
Substitutions
- Gluten Free - use gluten-free tortillas and remember to double check that your chorizo and home fries (if buying) are gluten free too.
- Dairy-Free - swap the butter for your favorite cooking oil and skip the cheese or use a dairy-free shredded cheese.
- Lower-Calorie - you can purchase turkey chorizo sausage, reduce the cheese, use egg whites and use carb-wise tortillas.
Variations
There are so many things you could do with this Breakfast Chorizo Burrito which is one of my favorite things about it! Your imagination is your limit but here are a few ideas to get you going!
- Spicy - add chili pepper flakes, cayenne pepper or leave the seeds in the jalapenos for an extra kick! You can also serve it with hot sauce.
- Extra Veggie - add mushrooms, black beans, corn, and a variety of peppers for an extra serving of vegetables. This is also a great way to make it vegetarian if you're skipping the meat.
- Southwest - add black beans and corn to the veggie mix and serve with chipotle sauce mixed with sour cream.
Try my Cranberry Walnut French Toast or my Pumpkin Cottage Cheese Pancakes for a sweeter breakfast option.
Storage
The first few days: You can keep these in the fridge for 1-2 days in an airtight container or zip-top bag. It is preferable to store them prior to browning them in the skillet if possible.
Freezing: These are best frozen before they are browned in the skillet. To freeze, individually wrap each Breakfast Chorizo Burrito in plastic wrap before placing them in a zip-top bag or airtight container. You can keep them frozen for up to 3 months.
Thawing/Reheating: To thaw, leave them in the fridge overnight. To reheat, remove any wrapping and warm in the microwave for 30-60 seconds (this ensures the burrito warms all the way through). Then, melt a tablespoon of butter (or oil) in a skillet over medium heat. Place the burrito seam-side down in the pan and cook for 1-2 minutes, until golden brown. Rotate and brown all sides.
Top Tip
Double the recipe and freeze the extras for busy mornings. Assemble and wrap the Breakfast Chorizo Burritos as directed, then wrap each one tightly in plastic wrap and store in a zip-top bag or airtight container. Thaw overnight in the refrigerator, then brown in a skillet in the morning for an easy, protein-packed breakfast!
FAQ
No you do not. You can use any kind of breakfast sausage for this recipe, it will just change the flavor profile of the burrito, but will still be delicious.
Mexican Chorizo (raw, seasoned pork) is best for breakfast burritos because it crumbles and browns. Spanish Chorizo is cured and sliced, so it won't give you the same texture.
Usually yes. Ground chorizo releases a lot of excess fat and oil that is best drained off before using the meat.
We like to use Pepper Jack for the flavor and extra spice but sharp cheddar, Monterey Jack, Colby Jack or a Mexican blend are all good options.
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Breakfast Chorizo Burrito
- Total Time: 55-65 minutes
- Yield: 4 Burritos 1x
Description
Look no further for the ultimate savory breakfast. This Breakfast Chorizo Burrito is bold, flavorful and completely satisfying. It's packed with crispy baked home fries, perfectly seasoned chorizo, sauteed veggies and fluffy scrambled eggs, all topped with melty shredded cheese. Wrapped snugly in a soft tortilla and crisped in a hot skillet, it's breakfast perfection you'll crave again and again.
Ingredients
2 russet potatoes (~520 grams) peeled, chopped and cooked into home fries
½ a small onion (~115 grams)
½ green bell pepper (~125 grams)
1 jalapeno
5 eggs
salt and pepper season to taste
1 pound chorizo sausage
1 cup (85 grams) pepper jack cheese* shredded
2-3 tablespoons (1-1.5 ounces) butter (or oil) for frying
4 burrito tortillas
salsa, sour cream and avocado as desired for serving
Instructions
- Bake the Home Fries according to the linked recipe or package directions if using store-bought.
- In a large skillet, melt 1 tablespoon of butter (or oil) over medium heat. Add the chopped onion, jalapeño and green pepper. Sauté until softened and tender.
- Pour the eggs into the skillet with the vegetables. Cook over medium-low heat, stirring frequently, until soft, tender curds form without browning. Salt and pepper to taste. Transfer to a bowl and set aside.
- In the same skillet, cook the chorizo breakfast sausage until browned and fully cooked through. Drain excess grease if needed.
- Assemble the Burritos: Place ¼ of the home fries in the center of each tortilla. Top with ¼ of the chorizo, egg mixture and cheese. Fold in the sides and roll tightly to seal.
- Melt a tablespoon of butter (or oil) in a skillet over medium heat. Place the burrito seam-side down in the pan and cook for 1-2 minutes, until golden brown. Rotate and brown all sides.
- Serve warm with your favorite toppings, such as salsa, sour cream and guacamole or sliced avocado.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used. Nutritional information below excludes toppings such as salsa, sour cream and avocado as amounts used vary greatly.
Notes
You can use any kind of cheese that you prefer such as Monterey Jack, Colby Jack or Sharp Cheddar.
- Prep Time: 5-10 minutes
- Cook Time: 50-55 minutes
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
Jenice Wallace says
These are absolutely delicious! Savory, full of protein and customizable. They are the ultimate breakfast and can be made ahead for a quick grab on busy mornings. Our new favorite breakfast item!