What do you get when you combine scrambled eggs, sautéed veggies and fried chorizo, all wrapped up in a flour tortilla? You get protein packed, absolutely delicious Chorizo Breakfast Burritos!
I’ve been loving creating loads of new savoury breakfast recipes for you, like these Spice it Up Baked Eggs & Vegetables, this Easy Savoury Mince recipe and my Corn and Potato Fritters. I definitely find I tend to lean more towards sweet breakfasts so I wanted to push myself to eat more protein at breakfast time and these Chorizo Breakfast Burritos are a new favourite! The best part is that you can make them ahead to warm in the morning or even freeze them and defrost and warm in the microwave when you need one.
What’s to Love About This Recipe
- simple & delicious – made using just 7 simple ingredients that are all delicious and available from the local grocery store!
- make ahead with easy reheating instructions
- get creative and make it your own by choosing one of the variations
- allergy friendly – this recipe is dairy free, gluten optional (easily gluten-free) and nut free.
What You Need to Make Chorizo Breakfast Burritos
You really only need a handful of simple ingredients to make this delicious breakfast recipe. Here is everything you will need as well as any ingredient notes and possible substitutions. Find the ingredient quantities in the recipe card at the bottom of this post.
- Spanish chorizo sausage – you can choose whether you use mild or spicy chorizo. Feel free to swap out the pork chorizo for breakfast sausage or sausages of your choice if you prefer.
- large eggs
- milk – I’ve used soy milk to keep this recipe dairy free, but you can use your preferred choice of milk.
- sea salt flakes & cracked black pepper
- capsicum (bell pepper) – I’ve used red capsicum and yellow capsicum but you can also use green capsicum.
- red onion – you can use brown onion in place of red onion.
- jumbo flour tortillas – easily make this recipe gluten free by choosing gluten free tortillas.
- extra virgin olive oil
Variations
This is quite a basic recipe, which means there are lots of ways that you can change it up and make it your own. Here are some delicious variations or additions.
- cheesey – add shredded cheese to the burrito before wrapping. Cheddar cheese, monterey jack cheese or mozarella cheese work well. You will need around 1/2 cup shredded cheese.
- avocado – spread guacamole onto each jumbo tortilla before topping with scrambled eggs, veggies and chorizo.
- loaded – add sour cream and baked hash browns to each burrito before wrapping.
How to Make Chorizo Breakfast Burritos
These burritos are really quick and easy to make. First, make the scrambled eggs by adding the eggs, milk, salt and pepper to a large bowl. Whisk to combine.
Bring a large frying pan or large skillet to a medium-low heat. Once hot, add a drizzle of olive oil and then the eggs. As the egg cooks, use a spatula to drag the egg into the centre, allowing more uncooked egg to spill onto the base of the pan. Continue this action until the eggs are cooked. Remove from the heat and transfer the scrambled eggs to a clean bowl.
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Clean the pan and bring to a medium-high heat. Add a little olive oil and then the chorizo. Cook the chorizo until browned on both side. Transfer the cooked chorizo to a plate lined with a paper towel to soak up any excess fat.
Use some paper towels to carefully remove excess fat from the pan and then add the sliced capsicum and onions. Fry until the onion is translucent and tender.
To assemble the burritos, place a tortilla onto a plate. Spoon a quarter of the scrambled eggs into the centre of the tortilla and spread out, leaving enough space around the egg for folding. Top with the vegetables and pieces of chorizo.
Fold the sides of the tortilla over the filling into the centre and then wrap up. Repeat this step with the remaining tortillas. If you would like, you can heat a clean pan to a medium heat and then add each burrito, toasting on each side until golden brown. Serve warm.
Storage & Reheating
If you’re not serving the chorizo breakfast burritos straight away, wrap the burritos up individually in parchment paper. Place the wrapped burritos into a large freezer bag and refrigerate for up to 3 days or freeze for up to 3 months.
To reheat from refrigerated, place into a sandwich press until warmed through and golden brown or microwave for around 2 minutes.
To reheat from frozen, microwave for 4-5 minutes. You might want to remove from the parchment paper before heating to prevent the burrito going soggy.
What to serve with Chorizo Breakfast Burrito
Easy Chorizo Breakfast Burrito Recipe
Equipment
- Large frying pan or skillet
- Sharp knife
- Chopping Board
- Dinner plate
- Mixing Bowl
- Whisk
- Parchment paper
Ingredients
- 8 eggs
- ¼ cup soy milk, or cow’s milk
- ½ teaspoon sea salt flakes
- 1 red capsicum, core and seeds removed, thinly sliced
- 1 yellow capsicum, core and seeds removed, thinly sliced
- 1 red onion, peeled and cut into thin wedges
- 2 chorizo sausages, thinly sliced diagonally
- 4 large flour tortillas
Instructions
- Crack the eggs into a large bowl. Add the milk and salt and whisk to combine.
- Bring a large frying pan to a medium-low heat. Once hot, add a drizzle of olive oil and then the eggs. As the egg cooks, use a spatula to drag the egg into the centre, allowing more uncooked egg to spill onto the base of the pan. Continue this action until the eggs are cooked. Remove from the heat. Transfer the scrambled eggs to a bowl and set aside.
- Clean out the frying pan and bring to a medium-high heat. Once hot, drizzle with olive oil and then add the slices of chorizo. Fry on both sides until golden brown. Remove from the heat and transfer cooked chorizo to a paper towel lined plate. Carefully use paper towel to remove excess oil from the pan.
- Return the pan to the heat and add the sliced capsicums and onion, stirring occasionally as it flash-fries. Once the onion and capsicums are cooked to your liking remove from the heat.
- To assemble the burritos, lay a tortilla on a plate. Add one quarter of the scrambled eggs to the centre of the burrito. Top with a quarter of the capsicum, onion and chorizo. Fold each end over the filling and then roll up tightly. Repeat until all the burritos have been assembled.
- To toast, heat a clean pan to a medium heat and add a burrito. Fry until golden brown, flip over and fry until golden brown on the second side. Repeat with the remaining burritos. Alternatively, toast in a sandwich press.
- Serve straight away or wrap in parchment paper, place into a freezer bag and refrigerate for up to 3 days or freeze for up to 3 months.
Notes
Tips
Be careful not to burn them when browning in the pan – they don’t take long to brown at all. Don’t overheat the pan.Reheating instructions
- To reheat from refrigerated, place into a sandwich press until warmed through and golden brown or microwave for around 2 minutes.
- To reheat from frozen, microwave for 4-5 minutes. You might want to remove from the parchment paper before heating to prevent the burrito going soggy.
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