Your new favorite Breakfast Burrito, with a bit of heat to wake you up in the morning!
Over the last few years, one of my favorite items for breakfast or lunch has become a chorizo burrito. It was a special in a restaurant one day at brunch and I was absolutely blown away by it. I started looking for it at other restaurants when I went out to eat. But then I realized how simple it could be to make one myself. As long as you can get your hands on chorizo and know how to cook up a few eggs, making a homemade chorizo breakfast burrito is a snap.
Most of the flavor comes from the spiciness of the chorizo with a little bit from the melted cheese. Of course, the fluffy eggs are a nice bonus, too. When I put it like that, it seems rather basic. But if you like breakfast burritos and don’t mind a little heat, there is nothing basic about a chorizo breakfast burrito. Being able to make a chorizo breakfast burrito from home has helped make breakfast a special meal for me.
If you’re a big fan of breakfast burritos, I have a few more recipes you might like. First, there is a Southwestern breakfast burrito with acorn squash, which also has a kick to it. For something a little milder, I would suggest a pesto freezer breakfast burrito. For something completely different, try a breakfast burrito bowl with potato noodles. Finally, if you want something else with chorizo in it, I would recommend a Mexican breakfast casserole.
Is A Chorizo Breakfast Burrito Healthy?
To be honest, this chorizo breakfast burrito isn’t for the faint of heart or people on a strict diet. It contains 22 grams of fat and 9 grams of saturated fat, both of which are a bit on the high side for a single meal. The amount of cholesterol in the burrito is also high, so I might suggest eating rather lightly the rest of the day after having one of these burritos. The good news is that the chorizo and egg are a great source of protein while the eggs and cheese also help to provide a good dose of calcium, iron, and vitamin A.
Fill the Burrito
All you need is meat, eggs, and cheese to make this burrito (and perhaps a dollop of salsa on top). However, it’s possible to add other ingredients to a chorizo burrito. For example, bell peppers and onions are commonly found in a burrito like this—even jalapeños if you want to add even more spice. If the tortilla shells you have are particularly big and strong, you can also cook up some breakfast potatoes and throw them into the burrito. Obviously, extra ingredients will change the nutritional profile of the burrito, so choose your additions wisely.
INGREDIENTS
- 8 ounces Mexican chorizo, casings removed
- 4 large eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh salsa & sliced avocado, for garnish
INSTRUCTIONS
Cook
Brown chorizo; set aside.
Scramble
Whisk and scramble eggs in chorizo fat.
Combine
Mix chorizo, eggs, and cheese in warm tortillas.
Assemble
Fill tortillas, roll into burritos.
Devour!
FAQs & Tips
With leftover burritos, allow them to cool and then wrap them in plastic. In the fridge, they should stay relatively fresh for a few days, while in the freezer they will last up to a month. Note that you may want to wrap them in aluminum foil as well if storing them in the freezer.
The best way to avoid a soggy burrito is to allow the ingredients to cool before placing them in the tortilla. Otherwise, the moisture they release while cooling will cause the tortilla to get soggy.
The recipe calls for cheddar cheese, although Monterey Jack, Cotija, Pepper Jack, and other types of cheese can also be used.
Serving Suggestions
Assuming you don’t include them in the burrito, breakfast potatoes are a great side dish for a chorizo breakfast burrito. I would also recommend air fryer breakfast potatoes if you have an air fryer available. It’s also a great idea to make authentic pico de gallo or perhaps guacamole to go with this burrito. Finally, if you want to make the meal extra special, I suggest a three-bean Mexican corn black bean salad to complement the chorizo burrito.
Chorizo Breakfast Burrito
Ingredients
- 8 ounces Mexican chorizo casings removed
- 4 large eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh salsa & sliced avocado for garnish
Instructions
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In a non-stick skillet over medium heat, cook the chorizo until browned and crumbled, about 5-7 minutes. Remove chorizo and set aside, leaving the rendered fat in the skillet.
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In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the chorizo fat and scramble over medium heat until just set, about 3-4 minutes.
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Return the cooked chorizo to the skillet with the eggs and stir to combine. Sprinkle cheddar cheese over the mixture and allow it to melt.
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Warm the flour tortillas in a separate skillet or microwave until pliable. Divide the chorizo and egg mixture evenly among the tortillas and garnish with the salsa and avocados.
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Roll up the tortillas to form burritos, folding in the edges to enclose the filling. Serve immediately while hot.
Nutrition
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