Chorizo Breakfast Burrito
This Chorizo Breakfast Burrito is a flavor-packed morning fiesta with spicy chorizo, fluffy eggs, and melty cheese wrapped in warm tortillas.
Equipment
- Non-stick Skillet
- Mixing Bowl
- Spatula
- Measuring cups and spoons
Ingredients
- 8 ounces chorizo sausage casings removed for easy cooking
- 4 large eggs the base for the fluffy scrambled filling
- 1/4 cup milk to make the eggs extra creamy
- salt and pepper to taste, for seasoning
- 1 cup shredded cheddar cheese for that melty goodness
- 4 large flour tortillas the perfect wrap for all the fillings
- 1 tablespoon olive oil for cooking the chorizo
- fresh salsa for topping, adds a fresh kick
- avocado slices optional, for a creamy addition
Instructions
From Start to Finish: Chorizo Breakfast Burrito
- In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chorizo sausage, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary, then remove from the skillet and set aside.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. In the same skillet used for the chorizo, pour in the egg mixture. Cook over medium heat, gently stirring until the eggs are fluffy and just set, about 3-4 minutes.
- Add the cooked chorizo back into the skillet with the scrambled eggs. Stir in the shredded cheddar cheese until melted and everything is well combined.
- Warm the flour tortillas in a separate pan for about 30 seconds on each side to make them pliable. Spoon a generous amount of the chorizo and egg mixture into the center of each tortilla. Fold in the sides and roll it up tightly.
- Serve the burritos warm, topped with fresh salsa and avocado slices if desired. Enjoy this delicious Chorizo Breakfast Burrito any time of day!
Notes
- Substitute chorizo with turkey or plant-based options for a lighter or vegetarian version.
- Try pepper jack cheese instead of cheddar for an extra spicy flavor.
- Leftover burritos can be refrigerated for up to 3 days or frozen before cooking for longer storage.