Chorizo Breakfast Burrito
Chorizo Breakfast Burrito is the ultimate breakfast comfort food! Filling, delicious and perfect for busy days. Whether you want a breakfast on the go or need a pick me up, these breakfast burritos always deliver.
There’s something unbeatable about biting into a warm, cheesy, sausage burrito first thing in the morning. It’s filling. It’s comforting. And saves the day when you’re rushing out the door or just too tired to cook.
I’ve tested countless versions of homemade breakfast burritos over the years, and this one nails the balance between bold flavor, meal-prep ease, and total satisfaction.
Whether you’re planning for the week or feeding a crowd, this is your go-to guide to chorizo breakfast burrito done right.
Why These Burritos Are a Regular in My Kitchen
If you’re anything like me, you want breakfast to be quick – but not boring. This simple breakfast burrito recipe checks every box:
- High-protein and hearty enough to keep you full until lunch.
- Customizable so you never get bored (hello, bacon, egg, potato or veggie-packed versions).
- Freezer-friendly – because future you will thank you on that hectic Monday morning.
- Crispy outside, creamy inside – exactly how a burrito should be!
Chorizo Breakfast Burrito Recipe
Here is everything you’ll need to make chorizo and egg burrito. They are quick, satisfying, and packed with flavor!
Ingredients
- Tortillas: Big, soft flour tortillas are key. Go for at least 10-inch size.
- Eggs: Scrambled low and slow for a soft texture that pairs beautifully with cheese.
- Sausage: Chorizo is my go to! But you can also use sweet Italian, or even well-seasoned ground turkey.
- Veggies: Onions and peppers are my baseline, but don’t stop there—mushrooms, spinach, jalapeños? Go for it.
- Cheese: Sharp cheddar gives flavor; Monterey Jack gives melt. I say use both.
- Avocado: Optional, but adds that creamy richness we all secretly want.
- Butter: For scrambling the eggs and adding richness.
Pro tip: If you’re making freezer breakfast burritos, skip the avocado and serve it on the side while eating.
How to Make Chorizo Breakfast Burrito
Follow these simple steps and you’ll have golden, crispy breakfast wrap ready in no time.
Step 1: Scramble the Eggs: Whisk the eggs in a bowl. Melt butter in a non-stick skillet over low heat, pour in the eggs, and scramble gently until just set. Lastly season with salt.
Step 2. Prepare the Vegetables: Dice the onion and bell peppers into small, even pieces.
Step 3. Cook the Sausage Mixture: Remove sausage from casing if needed. In a skillet over medium heat, cook the sausage with ½ cup water, covered, for 5 minutes. Then add diced onions and bell peppers. Sauté uncovered until the mixture is browned and cooked through. Garnish with chopped cilantro (optional).
Step 4. Warm the Tortillas: If the tortillas are stiff, microwave for 30 seconds or heat on a skillet until soft and pliable.
Step 5. Wrap the Burritos: Lay each tortilla flat. Add a generous layer of shredded cheese, followed by scrambled eggs, sausage-veggie mix, and sliced avocado. Fold in the sides and roll tightly.
Step 6. Toast the Burritos: Cook the rolled burritos seam-side down in a lightly oiled skillet until golden and crisp.
Meal Prep Breakfast Burritos
Follow these steps for make ahead breakfast burritos.
- Once the burritos are assembled, wrap them individually in aluminum foil
- Stack them inside freezer friendly containers or ziplock bags. Store in the fridge for up to 3 days or freeze for up to 3 months.
How to reheat a burrito: Microwave for 2–3 minutes, air fry for 3 minutes at 375°F (190°C) or reheat in a skillet to restore crispness.
How to Reheat Frozen Breakfast Burritos
Air Fryer Method (Crispy)
Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Oven Method (Easy)
Wrap in foil. Bake at 375°F (190°C) for 30 minutes, flipping halfway. Remove foil during the last 5 minutes for crispy burritos. Pro tip: Add a small oven-safe dish of water to the oven to prevent the burrito from drying out too much.
Microwave+Skillet (Best of Both)
Microwave 3–4 minutes, then toast in a skillet for crispiness.
Microwave Only (Fastest)
Wrap in a damp paper towel. Microwave 2–3 minutes on defrost, then 1–2 minutes on full power.
Variations to Try
- Vegetarian – Use black beans, tofu, and mushrooms.
- Low-carb – Wrap in collard greens or low-carb tortillas.
- Spicy – Add jalapeños, hot sauce, or pepper jack cheese.
- High-protein – Add more egg whites or lean turkey sausage.
What to Serve With Chorizo Breakfast Burrito
- Salsa, guacamole, or sour cream.
- A light side salad like this cucumber tomato and avocado salad.
- Smoothie or coffee on the side.
Common Questions About Breakfast Burritos
Can I freeze burritos with avocado?
Yes, but it’s best if the avocado is firm and not too ripe to avoid mushiness.
How do I prevent soggy burritos?
Cool the filling before rolling. Toast the burrito after reheating.
What’s the best tortilla to use?
Flour tortillas are best. Corn tortillas tends to crack when rolled.
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Chorizo Breakfast Burrito
INGREDIENTS
- 6 flour tortillas (large)
- 6 eggs
- 1 lb (450g) chorizo (removed from the casing)
- 2 bell peppers (any kind)
- 1 onion
- 2 cups shredded cheese (sharp cheddar + Monterey Jack)
- 2 avocados
- 1 tbsp butter
- 2 tbsp cooking oil (note 1)
- 1/2 cup water
- Cilantro (optional)
INSTRUCTIONS
- Scramble the Eggs: Whisk the eggs in a bowl. Melt butter in a non-stick skillet over low heat, pour in the eggs, and scramble gently until just set. Lastly season with salt.
- Prepare the Vegetables: Dice the onion and bell peppers into small, even pieces.
- Cook the Sausage Mixture: Remove sausage from the casing if needed. In a skillet over medium heat, cook the sausage with ½ cup water, covered, for 5 minutes. Then add diced onions and bell peppers. Sauté uncovered for another 5 minutes or until the mixture is browned and cooked through. Garnish with chopped cilantro (optional).
- Warm the Tortillas: Microwave for 30 seconds or heat on a skillet until soft and pliable.
- Wrap the Burritos: Lay each tortilla flat. Add a layer of shredded cheese, followed by scrambled eggs, sausage-veggie mix, and sliced avocado. Roll tightly into a burrito.
- Toast the Burritos:Cook the rolled burritos seam-side down in a lightly oiled skillet until golden and crisp.
NOTES
- Use regular cooking oil or olive oil while toasting the burritos for a light flavor. For a richer flavor, toast the burritos with butter.
- Meal Prep: Once the burritos are assembled, wrap them individually in aluminum foil. Stack them inside freezer friendly containers or ziplock bags. Store in the fridge for up to 3 days or freeze for up to 3 months.
- Reheating refrigerated burritos: Microwave for 2–3 minutes, air fry for 3 minutes at 375°F (190°C) or reheat in a skillet to restore crispness.
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