Flavor-Packed Chorizo Breakfast Burritos
Looking for the ultimate breakfast that’s hearty, flavorful, and easy to make? These Chorizo Breakfast Burritos are about to become your new favorite!
They’re stuffed with spicy chorizo sausage, golden crispy hash browns, fluffy scrambled eggs, gooey melted cheese, fresh pico de gallo, and creamy avocado — all wrapped up in a warm tortilla.
Perfect for a weekend brunch, meal prep, or even a satisfying breakfast-for-dinner night!
Why You’ll Love This Recipe
- Hearty and Satisfying: Packed with protein and flavor to keep you full all morning.
- Customizable: Swap in your favorite toppings like salsa, black beans, or jalapeños.
- Meal Prep Friendly: Make a big batch, wrap them individually, and reheat for a grab-and-go breakfast!
Ingredients
- 6 large eggs
- 8 oz chorizo sausage*
- 1 Tbsp olive oil
- 2 cups frozen O’Brien hash brown potatoes
- Salt and freshly ground black pepper, to taste
- 4 extra-large flour tortillas (10 to 11-inch)
- 3/4 cup shredded Mexican cheese blend
- 1 cup fresh pico de gallo (homemade or store-bought)
- 1 avocado, diced
- Mexican hot sauce (such as Cholula or Tapatio), optional for serving
Tip: Use your favorite kind of chorizo — either spicy Mexican chorizo or a milder variety depending on your taste.
Step-by-Step Instructions
1. Prepare the Eggs
In a medium mixing bowl, beat the eggs with a fork until just combined.
Set aside for now — you’ll want them ready to scramble while everything else is cooking.
2. Cook the Chorizo
Heat a 10-inch non-stick skillet over medium-high heat.
Crumble the chorizo sausage into the pan and cook, stirring often to break it apart into smaller pieces.
Let it cook until it’s nicely browned and fully cooked through, about 5–6 minutes.
Transfer the cooked chorizo to a sheet of foil lined with paper towels to drain any excess grease. Wrap it up to keep warm.
3. Crisp the Potatoes
In the same skillet with the flavorful sausage drippings, add 1 tablespoon of olive oil if needed.
Turn the heat to medium-high and add the frozen O’Brien hash brown potatoes. (Stand back—they might splatter a little!)
Season with salt and pepper, and cook, tossing occasionally, until the potatoes are golden and crispy, about 7–8 minutes.
Transfer the cooked potatoes to another paper towel-lined foil packet and wrap to keep warm.
4. Scramble the Eggs
If your skillet looks dry, drizzle in a tiny bit more olive oil.
Lower the heat to medium-low, pour in the beaten eggs, and cook slowly.
Gently fold and scrape the eggs from the bottom of the skillet with a rubber spatula.
Keep folding until the eggs are just barely set — you want them soft and fluffy, not overcooked!
Season with a little salt and pepper, then remove from heat and cover to keep warm.
5. Warm the Tortillas
Warm the tortillas one by one on a griddle or large skillet until soft and pliable.
Alternatively, microwave them wrapped in a damp paper towel for about 20–30 seconds.
6. Assemble the Burritos
Now comes the fun part!
- Lay one tortilla flat.
- Add 1/4 of the scrambled eggs down the center.
- Top with 1/4 of the crispy potatoes.
- Sprinkle generously with shredded cheese.
- Add a portion of the warm chorizo sausage.
- Spoon on some fresh pico de gallo.
- Top with diced avocado.
Repeat for the remaining tortillas.
7. Wrap and Serve
Fold the sides of the tortilla inward, then roll from the bottom up into a tight burrito.
Serve immediately while everything is hot and melty!
For an extra kick, drizzle with your favorite Mexican hot sauce.
Make It Your Own
- Add More Heat: Mix in jalapeño slices or spicy salsa.
- Extra Veggies: Toss in sautéed peppers, onions, or spinach.
- Lighter Option: Use turkey chorizo and whole wheat tortillas.
Storage and Reheating Tips
- Store: Wrap the cooled burritos tightly in foil and store in the fridge for up to 3 days.
- Freeze: Wrap each burrito individually in foil, then store them in a freezer-safe bag. Freeze for up to 2 months.
- Reheat: Microwave wrapped burritos for 1–2 minutes from the fridge, or about 3–4 minutes if frozen (flip halfway through).
Nutrition Information (per burrito)
| Nutrient | Amount |
|---|---|
| Calories | ~560 kcal |
| Protein | ~24 g |
| Total Fat | ~34 g |
| Saturated Fat | ~12 g |
| Cholesterol | ~240 mg |
| Carbohydrates | ~39 g |
| Dietary Fiber | ~5 g |
| Sugars | ~3 g |
| Sodium | ~980 mg |
Nutrition facts are estimated based on standard ingredients. Actual values may vary depending on brands and modifications.
Final Thoughts
These Chorizo Breakfast Burritos are everything you want in a morning meal — savory, filling, and packed with bold flavors.
Whether you’re feeding a hungry family or prepping a batch for the week, this recipe is sure to become a breakfast favorite!