A loaded flour tortilla stuffed with spicy chorizo, scrambled eggs, and all the fixings
Chorizo Breakfast Burrito
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 burritos
Difficulty
Easy
Cost
Budget
$
Chorizo Breakfast Burrito
A loaded flour tortilla stuffed with spicy chorizo, scrambled eggs, and all the fixings
★4.7(21)
This hefty breakfast burrito wraps spicy Mexican chorizo, fluffy scrambled eggs, crispy hash browns, black beans, and melted cheese in a warm flour tortilla for the ultimate handheld morning meal.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
A great breakfast burrito is more than the sum of its parts. It is about the interplay of textures and flavors — spicy, crumbly chorizo against soft scrambled eggs, crispy potatoes for crunch, creamy cheese to bind it all, and a hit of fresh salsa and avocado to cut through the richness.
This recipe teaches you how to build a burrito that holds together from first bite to last. The secret is layering the ingredients strategically and folding the tortilla tightly so nothing falls out. Make these for a lazy weekend brunch or batch-prep them for grab-and-go weekday breakfasts.
Ingredients
- 8 oz Mexican-style chorizo, casings removed
- 6 large eggs, beaten
- 4 large flour tortillas (12-inch)
- 1 cup frozen hash brown potatoes
- 1/2 cup canned black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1/2 cup fresh salsa or pico de gallo
- 1 avocado, sliced
- 2 tablespoons unsalted butter
- Hot sauce to taste
- Kosher salt and black pepper to taste
Instructions
- 1
Cook the hash browns in a large skillet over medium-high heat with 1 tablespoon of butter until golden and crispy, about 5 minutes. Season with salt and transfer to a plate.
- 2
In the same skillet, cook the chorizo over medium heat, breaking it apart with a wooden spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat and transfer to a plate.
- 3
Reduce heat to medium-low. Add the remaining 1 tablespoon butter to the skillet. Pour in the beaten eggs and cook, stirring gently with a spatula, until soft curds form and eggs are just set, about 2 to 3 minutes. Season with salt and pepper.
- 4
Warm each tortilla in a dry skillet or directly over a gas flame for 15 seconds per side until pliable.
- 5
To assemble, lay a tortilla flat. Sprinkle a line of cheese down the center. Top with scrambled eggs, chorizo, hash browns, black beans, a dollop of sour cream, salsa, and avocado slices.
- 6
Fold the sides of the tortilla in, then roll from the bottom up tightly to enclose the filling. Optionally, place seam-side down in a hot skillet for 30 seconds to seal.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with classic coleslaw and cornbread on the side
Substitutions
ChorizoSoyrizo or turkey sausage
Soyrizo offers a similar flavor for a lighter or meatless option.
Flour tortillaWhole wheat or spinach tortilla
Adds extra fiber and nutrients with a similar texture.
Sour creamGreek yogurt
Lower in fat with a similar tangy creaminess.
Tips & Storage
Pro Tips
For meal prep, wrap assembled burritos individually in foil and freeze for up to 2 months.
Use a burrito-size 12-inch tortilla — smaller ones will not hold all the filling.
Do not overfill or the tortilla will tear. It is better to make an extra burrito.
Squeeze lime juice over the avocado to prevent browning if making ahead.
Storage
Wrap tightly in aluminum foil and refrigerate for up to 3 days, or freeze for up to 2 months.
Reheating
From the fridge, unwrap foil and microwave for 90 seconds, or reheat wrapped in foil in a 375°F oven for 15 minutes. From frozen, microwave for 3 to 4 minutes, flipping halfway.
Nutrition Facts
Per serving (1 burrito) · 4 servings
Calories580
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates42g
Fat34g
Fiber5g
Sugar3g
Sodium920mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different type of sausage?
- Yes, Italian sausage, turkey sausage, or soyrizo all work well as substitutes.
- How do I keep the burrito from getting soggy?
- Drain the chorizo fat thoroughly and avoid adding too much salsa or sour cream inside.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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