Chorizo Breakfast Burrito is wrapped in a soft flour tortilla and filled with spicy chorizo sausage creamy scrambled eggs and Monterey Jack cheese. They get a colorful crunch with red bell peppers and red onions. It’s a hearty breakfast that you can put together ahead of time and reheat the burritos on busy mornings.
Chorizo Breakfast Burrito is a perfect recipe to serve for Sunday breakfast. They do not take long to make and they will be enjoyed by all! If you would like to try another breakfast that combines chorizo with eggs check out Chorizo Frittata.
The best part of this Chorizo Breakfast Burrito is if you have any leftovers you can pack them up and bring them with you to work on Monday! If you wrap them well they will reheat nicely. You can use parchment paper to wrap them and tie them with kitchen string for an easy transport and no plastic in the microwave!
If you like a combination of sausage and eggs for breakfast check out Sausage Strata. If you want to serve the burrito with cooked potatoes, check out Red Potato Pepper Home Fries.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- There are two main types of chorizo. Spanish and Mexican are both pork chorizo sausage. Spanish chorizo is cured and firm, while Mexican chorizo is fresh and needs to be cooked. For this recipe, Mexican chorizo is preferred for its rich, spicy flavor that blends well when cooked with other ingredients. Read What Is Chorizo?
- To keep the eggs moist and fluffy within the burritos, cook them on low heat and remove them from the skillet just before they are fully set. They will continue to cook slightly from residual heat.
SPECIAL EQUIPMENT NEEDED:
- Large Skillet or Frying Pan: Needed for cooking the chorizo, vegetables, and eggs. Non-stick skillets are ideal for easy stirring and flipping, ensuring that the eggs do not stick and the chorizo cooks evenly.
- Mixing Bowl: Needed for whisking the eggs with salt and pepper before adding them to the skillet. Any medium-sized bowl will do.
- Whisk or Fork: To beat the eggs thoroughly, so that they are well mixed with air incorporated into them for fluffiness.
- Spatula: A rubber spatula is helpful for stirring the chorizo and vegetable mixture, scrambling the eggs, and ensuring nothing sticks to the bottom of the skillet. You could also use a wooden spoon.
- Cheese Grater: If the Monterey Jack cheese is not pre-shredded, you will need a grater to shred the cheese before adding it to the burritos.
- Knife and Cutting Board: Necessary for dicing the chorizo, red bell pepper, and red onion. A sharp knife will make prepping these ingredients easier and safer.
- Measuring Cups and Spoons: For accurately measuring ingredients such as olive oil, diced chorizo, vegetables, cheese, and spices.
- Aluminum Foil or Parchment Paper (optional): If you are planning to make these burritos ahead of time or want to keep them warm, wrapping them in foil or parchment paper can be useful.
SUBSTITUTIONS:
- If you are unable to find chorizo or prefer a less spicy option, you can substitute it with ground pork, turkey, or beef. You could also use a good breakfast sausage or another spicy pork sausage like Linguica. For a vegetarian burrito use crumbled tofu or a plant based sausage.
- For a gluten-free option, use corn tortillas or gluten-free flour tortillas instead of flour tortillas.
- Feel free to swap the the red bell pepper and red onion for any other vegetables you have on hand or prefer. Green bell peppers, yellow onions, or scallions can work well.
- Black beans can be substituted with pinto beans, kidney beans, or navy beans.
- If Monterey Jack cheese is not available, you could use cheddar cheese or Pepper Jack cheese instead.
- Salsa verde, pico de gallo, or even a chunky guacamole can serve as alternatives to fresh salsa.
HOW TO STORE CHORIZO BREAKFAST BURRITO:
- The burritos can be stored in the refrigerator for 3-4 days. Allow the cooked burritos to cool to room temperature to prevent condensation from building up inside the storage container. Wrap each burrito individually in aluminum foil, plastic wrap, or parchment paper. This helps keep them fresh and prevents them from drying out. Place the wrapped burritos in a single layer inside an airtight container or a resealable plastic bag.
- Properly stored, the chorizo breakfast burrito can last for up to 3 months in the freezer. Let the burritos cool completely before freezing to prevent ice crystals from forming. Wrap each burrito tightly in aluminum foil or freezer-safe wrap. Place the wrapped burritos in a single layer into a freezer bag.
HOW TO REHEAT CHORIZO BREAKFAST BURRITO:
- To reheat the burrito in the oven, preheat the oven to 350°F. Keep the burrito wrapped in foil and bake on a baking sheet for about 10-15 minutes or until fully heated through.
- To reheat the burrito in the microwave, unwrap the burrito and place it onto a microwave-safe plate. Cover it with a damp paper towel to add moisture. Heat on medium for 1-2 minutes, turning them over halfway through.
Add the olive oil to a large skillet over medium heat. Add the chorizo, red pepper and red onion to the pan. Cook for 2-3 minutes until the pepper and onion have softened, but not browned.
Add the black beans to the pan.
Scramble the eggs with a pinch each of salt and pepper.
Add the eggs to the skillet and scramble over low heat with the cooked chorizo mixture using a rubber spatula and constantly pulling the mixture so all of the egg liquid is cooked.
Place the tortillas flat.
Sprinkle each tortilla with ¼ cup of the shredded cheese. Add ½ cup of the egg mixture to each tortilla, spreading it in the center of the tortilla vertically, leaving 2 inches at each end so the edges can be rolled in.
Add ¼ cup of the fresh salsa, spooning it evenly over the eggs.
Turn in the edges of the top and bottom of the tortilla. Roll the tortilla from left to right so you have an enclosed burrito.
Chorizo Breakfast Burrito
Print This
Ingredients
- 4 burrito size flour tortillas
- 1 tablespoon olive oil
- 1 cup chorizo sausage,diced
- ¼ cup red bell pepper,diced
- ¼ cup red onion, diced
- ½ cup black beans, drained and rinsed
- 4 large eggs
- kosher salt and black pepper
- 1 cup Monterey jack cheese, shredded
- 1 cup fresh salsa
Instructions
Add the olive oil to a large skillet over medium heat. Add the chorizo, red pepper and red onion to the pan. Cook for 2-3 minutes until the pepper and onion have softened, but not browned. Add the black beans to the pan.
Scramble the eggs with a pinch each of salt and pepper. Add the eggs to the skillet and scramble over low heat with the cooked chorizo mixture using a rubber spatula and constantly pulling the mixture so all of the egg liquid is cooked. This should only take 1½ to 2 minutes until the eggs are solid yet creamy fluffy eggs.
Place the tortillas flat. Sprinkle each tortilla with ¼ cup of the shredded cheese. Add ½ cup of the egg mixture to each tortilla, spreading it in the center of the tortilla vertically, leaving 2 inches at each end so the edges can be rolled in.
Add ¼ cup of the fresh salsa, spooning it evenly over the eggs. Turn in the edges of the top and bottom of the tortilla. Roll the tortilla from left to right so you have an enclosed burrito.
Serve the Chorizo Breakfast Burrito with additional salsa or pico de gallo and sour cream.
