There’s something magical about waking up to a warm, hearty Chorizo Breakfast Burrito . It’s the kind of meal that wraps you up like a cozy blanket, full of flavor, comfort, and that satisfying “this is going to be a great day” feeling. And when chorizo is involved? Game. Changer.
This Chorizo Breakfast Burrito is everything you want in a morning meal—crispy roasted potatoes, spicy Mexican chorizo, fluffy eggs, melty cheese, and soft flour tortillas. Whether you’re feeding a hungry family or meal-prepping for the week, these burritos check every box. They’re delicious, easy to make, and freezer-friendly for those mornings when time is not on your side.
I remember the first time I made these burritos for a weekend brunch. My husband’s reaction said it all—a wide-eyed “WOW” followed by silence because he was too busy devouring his breakfast. Now, these burritos are a staple in our home, perfect for lazy Sunday mornings or even busy weekdays when we need something quick and satisfying.
So grab your skillet, preheat that oven, and let’s make the ultimate Chorizo Breakfast Burrito. You’re going to love this recipe!
Why You’ll Love This Chorizo Breakfast Burrito
- Easy to Make: Simple steps and everyday ingredients make this a no-fuss recipe. Roast your potatoes, scramble your eggs, cook the chorizo, and roll it all up—done!
- Incredibly Flavorful: The smoky chorizo pairs perfectly with the soft, cheesy eggs and crispy, paprika-seasoned potatoes. Every bite is a flavor explosion.
- Meal Prep Friendly: These burritos are perfect for making ahead. You can store them in the fridge or freezer and reheat them when you’re ready to eat.
- Family-Friendly: Everyone loves a burrito. The combination of potatoes, eggs, cheese, and chorizo will have kids and adults asking for seconds.
- Customizable: Switch up the cheese, add veggies, or even use turkey chorizo for a leaner option. These burritos are totally adaptable to your tastes.
Let’s be honest: there’s just something about biting into a warm, melty burrito that feels like a hug in food form.
Preparation Time and Servings
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 55 minutes
- Servings: 6 burritos
Ingredients
Here’s everything you need to make these delicious Chorizo Breakfast Burrito:
- 1 lb petite red or Yukon gold potatoes (cut into 1/2-inch cubes)
Potatoes add a crispy, hearty bite to these burritos. - 1 Tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1 teaspoon smoked paprika
Smoked paprika brings a deep, smoky flavor that complements the chorizo perfectly. - 1/2 teaspoon garlic powder
- Black pepper to taste
- 1 lb Mexican chorizo
Chorizo is the star of this recipe. It’s rich, smoky, and slightly spicy. - 12 large eggs, whisked
- 1/2 cup freshly shredded cheddar cheese
Cheddar cheese adds sharpness and melts beautifully into the eggs. - 3/4 cup Monterey Jack cheese or pepper jack cheese
Monterey Jack keeps things creamy, while pepper jack adds a kick. - 6 large burrito-sized flour tortillas (gluten-free or grain-free like Siete if needed)
- Fresh chopped parsley and/or cilantro for serving
Optional for Serving:
- Sour cream
- Hot sauce
Step-by-Step Instructions
Follow these easy steps to create your Chorizo Breakfast Burritos.
1. Roast the Potatoes
- Preheat your oven to 425°F.
- Spread the diced potatoes in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle with 1/2 teaspoon kosher salt, smoked paprika, garlic powder, and black pepper to taste.
- Toss everything together to ensure the potatoes are evenly coated.
- Roast in the oven for 30-35 minutes until the potatoes are golden brown and fork-tender. Give them a stir halfway through cooking for even crisping.
The roasted potatoes add that irresistible crispy texture to the burritos. The smoked paprika brings a smoky, almost bacon-like flavor without needing actual bacon.
2. Cook the Chorizo
- While the potatoes are roasting, heat a large skillet over medium-high heat.
- Add the chorizo and cook, breaking it up into smaller pieces with a spatula or wooden spoon. Cook for 8-10 minutes until the chorizo is fully cooked and no pink remains.
- Use a slotted spoon to transfer the cooked chorizo to a plate lined with paper towels. This helps drain any excess grease.
Pro Tip: Chorizo releases a lot of flavorful oil as it cooks. You’ll use a bit of this to cook the eggs, so don’t wipe the skillet completely clean.
3. Scramble the Eggs
- Turn the stove down to medium-low heat.
- In the same skillet (leaving about 1 Tablespoon of the chorizo fat), pour in the whisked eggs. Sprinkle with the remaining 1/2 teaspoon kosher salt and a little black pepper.
- Let the eggs cook undisturbed for 1-2 minutes until the bottom just starts to set.
- Use a spatula to gently pull up the edges of the eggs, letting the uncooked eggs run underneath.
- Sprinkle the cheddar cheese over the eggs and cook for another 1-2 minutes until the eggs are soft and the cheese has melted.
- Remove the eggs from the heat while they’re still slightly underdone. They’ll finish cooking as you assemble the burritos.
Soft, cheesy scrambled eggs are key to the perfect breakfast burrito. Cooking them gently ensures they stay fluffy and tender.
4. Warm the Tortillas
- To make rolling easier, warm the tortillas individually in the microwave for 20 seconds. You can also heat them briefly in a dry skillet on the stovetop.
5. Assemble the Burritos
Here’s the fun part—building your burritos!
- Sprinkle a layer of Monterey Jack (or pepper jack) cheese on the bottom of each warm tortilla.
- Add a generous spoonful of the crispy roasted potatoes on top of the cheese.
- Top with the soft, cheesy eggs and the cooked chorizo.
- Sprinkle with freshly chopped parsley and/or cilantro for a burst of freshness.
6. Roll the Burritos
- To roll the burritos, fold the sides of the tortilla in toward the center, then fold the bottom edge up over the filling.
- Tightly roll the burrito forward to seal everything inside.
7. Melt the Cheese (Optional but Recommended!)
- Wrap each burrito in foil and place them on a baking sheet.
- Bake in the preheated oven at 425°F for 10 minutes. This melts the cheese, warms everything through, and slightly crisps up the tortillas.
Trust me, this extra step is SO worth it. The melted cheese ties everything together beautifully.
8. Serve and Enjoy
- Serve the burritos hot with a side of sour cream and a drizzle of your favorite hot sauce.
How to Make These Burritos Ahead
One of the best things about this recipe is that it’s perfect for meal prep. Here’s how to make them ahead:
To Store in the Fridge:
- Wrap each assembled burrito in foil and place them in an airtight container or a zip-top bag.
- Store in the fridge for up to 3 days.
- To reheat, bake at 425°F for 10-12 minutes, or microwave for 1-2 minutes until heated through.
Freeze:
- Wrap the burritos tightly in foil, then place them in a freezer-safe bag or container.
- Freeze for up to 3 months.
To Reheat from Frozen:
- Bake the frozen burritos (still wrapped in foil) at 425°F for 20-25 minutes.
- Alternatively, unwrap the burritos and microwave them for 1-2 minutes, then crisp them up in a skillet if desired.
Tips for Success
- Crisp Potatoes Are Key: Make sure the potatoes are in a single layer on the baking sheet. Crowding them can make them steam instead of crisp.
- Soft Eggs Are Better: Cook the eggs gently over low heat to keep them soft and fluffy.
- Warm the Tortillas: This prevents them from tearing when you roll the burritos.
- Drain the Chorizo: Excess grease can make the burritos soggy, so don’t skip draining it on paper towels.
- Customize the Cheese: Pepper jack adds a bit of heat, while Monterey Jack keeps things creamy and mild. Use whatever you prefer!
Serving Suggestions
These burritos are a meal all on their own, but here are some ideas to take things up a notch:
- With Salsa: Serve with your favorite salsa or pico de gallo for an extra burst of flavor.
- Fresh Avocado: Add sliced avocado or a dollop of guacamole.
- Side Salad: A simple side salad with mixed greens and lime vinaigrette makes a fresh pairing.
- Fruit: Balance the savory burrito with a side of fresh fruit or a smoothie.
Conclusion
These Chorizo Breakfast Burritos are the ultimate way to start your day. They’re hearty, flavorful, and surprisingly easy to make. Plus, they’re freezer-friendly, which makes them perfect for busy mornings when you need something quick and satisfying.
Whether you’re making them for your family, hosting a brunch, or meal-prepping for the week ahead, these burritos are guaranteed to be a hit. So give them a try, and let me know how they turn out!
If you make this recipe, don’t forget to leave a comment or tag me on social media. I’d love to see your burrito masterpieces!
Print
Chorizo Breakfast Burrito
- Total Time: 50 minutes
- Yield: 6 burritos 1x
Description
These hearty and flavorful Chorizo Breakfast Burritos feature crispy roasted potatoes, spicy chorizo, soft cheesy scrambled eggs, and melty Monterey Jack cheese, all wrapped in a warm tortilla. Perfect for make-ahead breakfasts and busy mornings!
Ingredients
- 1 lb petite red or Yukon gold potatoes, diced into 1/2-inch cubes
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Black pepper to taste
- 1 lb Mexican chorizo
- 12 large eggs, whisked
- 1/2 cup shredded cheddar cheese
- 3/4 cup Monterey Jack cheese or pepper jack cheese
- 6 burrito-sized flour tortillas
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the oven to 425°F. Spread potatoes on a baking sheet. Drizzle with olive oil, salt, smoked paprika, garlic powder, and pepper. Roast for 30-35 minutes until golden brown.
- In a skillet over medium-high heat, cook the chorizo until fully cooked. Drain on a paper towel-lined plate.
- Reduce heat to medium-low. Pour whisked eggs into the skillet, season with remaining salt and pepper. Gently cook until soft and set. Sprinkle with cheddar cheese and stir until melted.
- Warm tortillas in the microwave for 20 seconds each.
- Assemble burritos: layer Monterey Jack cheese, roasted potatoes, cheesy eggs, and chorizo. Roll tightly, folding in the sides.
- Wrap in foil and bake at 425°F for 10 minutes. Serve with sour cream and hot sauce if desired.
Notes
- For freezer storage: Wrap burritos tightly in foil and freeze for up to 3 months. Reheat at 425°F for 20-25 minutes or microwave for 2-3 minutes.
- Customize with veggies like spinach or bell peppers for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking, Stovetop
- Cuisine: Mexican-American