Best 10 Chorizo Breakfast Burrito Recipes

CHORIZO BREAKFAST BURRITO

Steps:

• Spray a large non-stick frying pan with canola spray. Over medium heat, cook Chorizo sausage slices until nicely browned. Add onion and jalapeno pepper; sauté until tender, about 5 to 7 minutes.
• In a medium bowl, whisk eggs. Pour eggs into Chorizo and onion mixture. Gently move spatula across bottom and sides of frying pan to form large, soft egg curds; cook mixture until no visible liquid egg remains.
• In a microwave oven, warm each tortilla on High (100% power) for 30 seconds. Spoon mixture into the middle of each tortilla and, if desired, top with one quarter of the shredded Cheddar cheese. Roll up like a burrito and serve immediately.

CHORIZO BREAKFAST BURRITOS

Steps:

• Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
• Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
• Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

SPICY CHORIZO BREAKFAST BURRITOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
• Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
• Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

CHORIZO BREAKFAST BURRITO BOWLS

Steps:

• Add the chorizo to a nonstick skillet and cook over medium-high heat, breaking it up with a wooden spoon, until cooked through, about 10 minutes. Remove to a plate, leaving as much oil from the chorizo as possible in the skillet.
• Add the potatoes, red peppers and onions to the same skillet and cook over medium heat, adding olive oil if the skillet ever seems dry, until the vegetables soften slightly, 3 to 4 minutes. Add the cumin, garlic powder, chili powder and 1/2 teaspoon salt and continue cooking, tossing only very occasionally to allow the veggies to develop some color, until the potatoes are fully cooked and the peppers and onions are soft, 10 to 15 minutes more. Add the chorizo back in, taste and adjust the seasoning as desired. Remove from the heat.
• Heat a large nonstick skillet over low heat and add 1 tablespoon olive oil. Add the eggs and cook, stirring continuously with a rubber or silicone spatula, until the eggs are the consistency of risotto, 3 to 5 minutes. Remove from the heat immediately and season with a few pinches of salt and a few cracks of pepper.
• Time to build. To each Tortilla Bowl, add 1/2 cup of the chorizo and potato mixture, some eggs, a pile of cheese, a drizzle of the Creamy Salsa Verde, a few pickled jalapenos and cilantro.
• Preheat the oven to 375 degrees F.
• Brush the outsides of the tortillas with oil. Press the tortillas into jumbo muffin tins, pleating them to shape into bowls, and brush the insides with oil. (If the tortillas aren't pliable enough to mold into the cups, microwave them until they're soft.) Bake until golden brown, 15 to 18 minutes, then carefully transfer to a wire rack to cool completely. They'll crisp up as they cool.
• Heat a grill pan over medium high. Grill the tomatillos and serranos until charred on one side, about 5 minutes. Flip and grill for another 5 minutes. Let the tomatillos and serranos cool, then remove the serrano stems and seeds. Add to a blender with the cilantro, onion, yogurt, salt and garlic. Blend until combined and transfer to a serving bowl.

CHORIZO BREAKFAST BURRITOS

Steps:

• Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional). Bake the diced potatoes in the oven at 400F for 20-25 minutes, giving them a toss after 15 minutes or so.
• Husk and rinse the tomatillos. Roast the tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green. De-stem and de-seed two chipotles in adobo. Add the tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend. Take a taste for heat level. If you want more heat add the second chipotle. If you want a thinner salsa you can add 2-3 Tablespoons of water.
• Saute the chorizo in a skillet over medium heat for 3-5 minutes on each side. Set aside when done.
• Finely chop 1/4 onion and 1 jalapeno. (You can use less jalapeno if you want a milder version). Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender. Whisk together 8 eggs and add them to the onion-jalapeno mixture, along with 1/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat. Set aside when done.
• To build the burritos, start by heating up a flour tortilla in a skillet for 30-60 seconds. Add the eggs, potatoes, chorizo, cheese, and salsa. Roll tight and saute in a dry skillet for 1-2 minutes on each side or until it crisps up and starts to turn brown. Serve immediately.

CHORIZO BREAKFAST BURRITO

Steps:

• Preheat your griddle (or stove top) to Medium-High heat.
• Wash and grate your 3 potatoes, and place them onto double layered paper towels. Press out as much moisture as you can with the paper towels.
• Prepare your eggs by cracking 6 eggs into a large bowl or pourable measuring cup. Stir in the heavy whipping cream and 1/2 teaspoon of salt, and beat lightly with a fork.
• Prepare your pico de gallo. Mix all ingredients in a bowl and stir to combine.
• Head to the griddle. Put half your beef tallow on the griddle and allow it to melt. Add the shredded potatoes on top of the melted beef tallow, and season with both salt and pepper. Lay them in a nice even layer, and do not flip them until they are golden brown.
• Flip the hash browns and spoon the remaining beef tallow over the top so it melts in to the potatoes. This will help to crisp the other side.
• Add the chorizo to your cook top. Break it up with the end of your spatula. When your chorizo is almost done and your potatoes have been flipped, add your eggs to your griddle.
• Melt 2 Tablespoons of butter on your griddle top on the coolest part of your griddle (turn off a burner if need be). Pour your egg mixture on top of the melted butter and cook, stirring frequently with a spatula. Cook for 2-3 minutes.
• Transfer your eggs, chorizo, and hash browns to a plate so you can begin assembling your burritos.
• Assemble your burritos. In each tortilla shell, add a spoonful of eggs, a spoonful of chorizo, crispy hash browns, and top with shredded cheese. Roll them up tightly.
• Add 2 Tablespoons of butter to the griddle. Place the rolled burritos seam side down on the griddle and cook for 1-2 minutes until burritos are crispy on the outside.
• Serve hot with your pico de gallo and Mexican crema.

CHORIZO BREAKFAST BURRITOS

Steps:

• In a large skillet, add the ground pork and chorizo seasoning over medium high heat. Stir every few minutes, making sure to break up the ground pork and that seasoning is well incorporated. When just cooked through, remove from pan and set aside.
• In the same skillet, melt the butter over medium heat and add the onions and hatch green chile. Sauté until onions are translucent. Push onions and green chile to the sides of the pan.
• If needed, add a small pat of butter to the center of the pan. Crack all 12 eggs into the center, stirring while they set.
• Once they have begun to form, start mixing in the onions and chile until the eggs are mostly formed.
• Return the chorizo pork to the pan and stir to combine.
• Add the cheese to the pan and stir to combine and fully melted.
• On each tortilla, spread sour cream. Then add the burrito meat mixture in a line down the center and fold or roll.
• Serve hot with avocado or hot sauce as desired!

CHORIZO BREAKFAST BURRITO

Steps:

• Combine potatoes, cumin, salt, pepper, and 1 tablespoon olive oil in a large mixing bowl. Stir to combine.
• Heat 2 tablespoons of olive oil in a non-stick skillet over medium high heat. Add the potatoes, cook for 15 minutes, stirring frequently, and covering with a lid or foil between stirs.
• Add bell pepper and cook another 10 minutes, until potatoes and peppers are softened, stirring frequently. Remove to a bowl and set aside in a warm place.
• While potatoes are cooking, heat 2 teaspoons olive oil in another skillet over medium high heat. Add chorizo and cook about 10 minutes, until cooked through.
• Combine the beaten eggs and milk in a small bowl. Whisk to combine. In the same skillet that you cooked the potatoes in (alternatively you can use an egg pan), heat the pan over medium heat and pour in the eggs. Scramble 4-5 minutes until cooked to desired doneness.
• Assemble burrito: Heat a tortilla until warm (on the stove or in a microwave). Add potatoes, eggs, and chorizo. Top with cheese, pico de gallo, and avocado. Roll up and enjoy!

FREEZER BREAKFAST BURRITOS WITH CHORIZO

Steps:

• In a large skillet, crumble the sausage with a fork and cook over medium heat until browned and no longer pink. Remove with a slotted spoon to a paper towel lined bowl.
• Add the onion to the pan and cook until softened.
• Stir in the pepper and cook for 2 minutes.
• Add the garlic to the onion mixture and cook for 1 minute.
• Transfer the onion mixture to the bowl with the chorizo and wipe out the skillet with a paper towel.
• Crack the eggs into a medium bowl and whisk briefly to combine.
• Pour the eggs into the skillet and cook over medium heat stirring periodically until the eggs are cooked through.
• Place one tortilla on a flat surface and spoon some of the egg mixture into the center of the tortilla.
• Spoon some of the chorizo mixture over the eggs.
• Sprinkle about 2 tablespoons cheddar and 1 tablespoon oaxaca cheese over the chorizo mixture.
• Roll the burrito up by folding the edge closest to you over the egg mixture and then folding both sided inward. Roll the burrito away from you until closed.
• Wrap the burrito tightly in plastic wrap.
• Repeat with the remaining tortillas.
• Place all burritos in the bag and press out the air. Zip shut and place in the freezer.
• To reheat: Unwrap the burrito from the plastic wrap and rewrap in a paper towel. Heat the burrito in the microwave for 1-2 minutes until cooked through.
• Alternatively, you can reheat the burrito in a skillet coated with cooking spray over medium-high heat until crisp, golden brown and cooked through.

CHORIZO BREAKFAST BURRITO

Steps:

• Fry chorizo in a frying pan with oil in pan until cooked to your liking. Pour the beaten eggs over the cooked chorizo and mix well together. Cook until eggs are cooked to your liking. Heat the flour tortillas and pour chorizo and eggs into each of 4 tortillas and wrap. Cover with red or green salsa.
• Grind the pork in a meat grinder set on the coarsest grind. Add garlic, salt, red chile, and oil and mix by hand. Form into patties. Chorizo is ready to freeze or cook and serve.