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Flavorful Loaded Breakfast Burrito with Chorizo and Eggs

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A quick and easy breakfast burrito featuring smoky chorizo, fluffy eggs, melty cheddar cheese, and fresh salsa, perfect for busy mornings and portable meals.

Ingredients

Scale
  • 8 ounces raw Mexican-style chorizo sausage, casing removed if needed
  • 6 large eggs, beaten, room temperature
  • 4 large flour tortillas (10-inch)
  • 1 cup shredded cheddar cheese (about 100 g)
  • ½ cup fresh salsa (120 ml), store-bought or homemade
  • ¼ cup finely diced onion
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Lime wedges (optional, for squeezing before rolling)

Instructions

  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onions and cook for 2 minutes until softened.
  2. Add the chorizo, breaking it apart with a spatula. Cook for 6-8 minutes until browned and slightly crispy around the edges. Drain excess fat if necessary.
  3. While the chorizo cooks, beat the eggs with a pinch of salt and pepper.
  4. Lower heat to medium-low, push the cooked chorizo to one side of the pan, and pour in eggs on the other side. Stir gently and continuously, folding the eggs until softly set but still creamy, about 3-4 minutes.
  5. Warm the tortillas by wrapping them in foil and heating in a 300°F (150°C) oven for 5 minutes or heat individually in a dry skillet for 30 seconds per side.
  6. Lay a warm tortilla on a clean surface. Spoon a quarter of the chorizo and egg mixture down the center.
  7. Sprinkle with shredded cheddar cheese, a spoonful of salsa, and chopped cilantro. Optionally, add a squeeze of fresh lime juice.
  8. Fold the sides of the tortilla over the filling, then roll from bottom to top to enclose everything snugly but not too tight.
  9. Optional: For a crispy exterior, place the wrapped burrito seam-side down in a hot, dry skillet for 1-2 minutes on each side until golden and slightly crisp.

Notes

Drain excess fat from chorizo after cooking to avoid soggy burritos. Cook eggs low and slow to keep them creamy and tender. Warm tortillas before assembling to prevent tearing. Burritos can be wrapped tightly and frozen for up to 2 months; reheat in oven wrapped in foil at 350°F for 15-20 minutes.

Nutrition

Keywords: breakfast burrito, chorizo, eggs, quick breakfast, easy recipe, portable meal, spicy sausage, cheddar cheese, salsa, cilantro

Find it online: https://yumyep.com/flavorful-loaded-breakfast-burrito-with-chorizo-and-eggs-easy-recipe-for-busy-mornings/