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Savory Loaded Breakfast Burrito with Chorizo and Eggs

savory loaded breakfast burrito with chorizo and eggs - featured image
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A quick and easy breakfast burrito packed with spicy Mexican-style chorizo, creamy scrambled eggs, melty cheese, and fresh veggies wrapped in a warm tortilla. Perfect for busy mornings or lazy weekends.

Ingredients

Scale
  • 8 ounces Mexican-style fresh chorizo sausage, casing removed
  • 6 large eggs, room temperature
  • 2 tablespoons whole milk
  • 4 large (10-inch) flour tortillas
  • 1 cup shredded sharp cheddar or Mexican blend cheese
  • ½ small yellow onion, finely chopped
  • ½ medium red or green bell pepper, diced (optional)
  • A handful fresh cilantro, roughly chopped
  • Sour cream, for serving
  • Avocado slices or guacamole (optional)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or butter

Instructions

  1. Finely chop ½ small onion, dice ½ bell pepper, and roughly chop a handful of cilantro. Remove chorizo from its casing and crumble into small pieces. Crack 6 eggs into a bowl, add 2 tablespoons of milk, a pinch of salt and pepper, then whisk vigorously until combined and slightly frothy (about 3 minutes).
  2. Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add crumbled chorizo and cook for 5-6 minutes, breaking it up with a spatula until browned and slightly crispy around the edges. Remove with a slotted spoon to a plate, leaving the flavorful fat in the pan.
  3. In the same skillet, add chopped onions and bell peppers. Cook for 3-4 minutes until softened and fragrant, stirring occasionally.
  4. Lower heat to medium-low. Pour the beaten eggs into the skillet with the veggies. Let eggs sit undisturbed for 20 seconds, then gently stir with a spatula, folding from edges to center. Cook slowly for 3-4 minutes until soft, creamy curds form but eggs are not dry. Stir in cooked chorizo and half the shredded cheese, mixing gently.
  5. While eggs finish, warm the tortillas individually in a dry skillet for 15-20 seconds per side until pliable but not crispy. Keep them wrapped in a clean kitchen towel to stay warm.
  6. Lay each tortilla flat and spoon a generous portion of the chorizo-egg mixture down the center. Sprinkle with remaining cheese and fresh cilantro. Add optional avocado slices or a dollop of sour cream. Fold in the sides, then roll tightly from one end to the other.
  7. Serve immediately, cut in half if desired, with your favorite salsa or hot sauce.

Notes

Use fresh Mexican-style chorizo for best flavor. Cook eggs gently on medium-low heat to avoid rubbery texture. Warm tortillas properly to prevent tearing. Drain excess chorizo fat if too oily. For gluten-free, use corn or gluten-free tortillas. For dairy-free, use dairy-free cheese and skip sour cream or substitute with coconut yogurt-based dip. Optional: add jalapeños or hot sauce for extra heat. Burritos can be prepped ahead and reheated.

Nutrition

Keywords: breakfast burrito, chorizo, scrambled eggs, quick breakfast, easy recipe, Mexican breakfast, loaded burrito

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