Egg and Chorizo Breakfast Burritos

When it comes to weekday mornings in our household, things are a little hectic. My son, Blake, is rushing to get his backpack and football gear and get out the door, so there’s rarely time for me to cook daily morning meals and have a real sit-down breakfast.

These easy, versatile, meal-prep-friendly Egg and Chorizo Breakfast Burritos come to the rescue for a quick and hearty breakfast on the go.

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Why You’ll Love This Recipe

Growing up, breakfast burritos were a staple in our house. My Mom would always make us papas con chorizo burritos or these burritos de huevos con chorizo for road trips. They’re the ideal portable meal, neatly wrapped in aluminum foil. Plus, what’s not to love about the luscious texture of scrambled eggs combined with spicy Mexican sausage wrapped in a warm flour tortilla? If the tortilla is homemade, even better.

Made with just 4 ingredients in all of 15 minutes, these make-ahead egg breakfast burritos are a snap to prep. Even better, they’re completely customizable, so everyone can get the fillings they enjoy the most. And best of all? Since you’re making them at home, you know that they’re much healthier (and generally much cheaper) than anything you could get from the fast-food line.

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This recipe makes six burritos, which is great to feed a crowd or have breakfast prepped for the week. Feel free to vary the ingredients to keep things interesting!

Ingredients & Substitutions

• Mexican Pork Chorizo – I’m a huge fan of salty, spicy, Mexican pork chorizo. Of course you can make your own or buy your favorite store brand. Feel free to swap in your favorite breakfast meat like bacon or breakfast sausage, or opt for a vegan option like soyrizo or plant-based sausage, beans, or grilled or roasted veggies.
• Flour Tortillas – While I’m all about corn tortillas for most tacos, flour has the clear advantage for making burritos. Feel free to swap in gluten-free wraps if needed.
• Queso Oaxaca – Any kind of shredded melty cheese will do the trick, feel free to substitute with asadero, mozzarella, Monterey Jack, or muenster.
• Eggs – I use whole eggs, but feel free to use pasteurized carton-packed egg whites or egg substitute as needed. You can also swap in silken tofu for a vegan option.
• Homemade Salsa, Pico de Gallo, or Pork Green Chile – Completely optional, but recommended to take these breakfast burritos to a whole new spicy level.

How To Make Egg & Chorizo Breakfast Burritos

These Mexican breakfast burritos couldn’t be easier to make. Watch this video to see how they’re done:

Step 1: Cook Meat. Fry the chorizo in a large nonstick skillet, crumbling it until cooked thoroughly, approximately 8-10 minutes.

Step 2: Cook Eggs. Meanwhile, in a medium bowl whisk eggs and then add them to the skillet with the cooked chorizo and combine for 2-3 minutes, or until eggs are cooked thoroughly.

Step 3: Stuff. Heat tortillas on a comal over medium heat, spoon a bit of egg and chorizo down the middle, and shredded cheese. Drizzle with salsa, if you’d like.

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Step 4: Fold & Enjoy. Fold in edges and roll. Heat a comal over medium heat. Add the burritos, seam side down, and cook until the bottom of the burritos are golden brown, about 1-2 minutes. Flip the burritos over and cook for 1 more minute until golden brown. Wrap in parchment or foil and refrigerate or freeze for later, or eat immediately.

Optional Variations

As far as I’m concerned, this is the best breakfast burritos recipe, but taste is entirely subjective. Feel free to to have fun swapping in different fillings to make the breakfast wrap of your dreams! Here are a few ideas to get you started:

• Swap in different meat. Try breakfast favorites like bacon or sausage, swap in healthier options made from turkey or chicken, or buck tradition and swap in carnitas, tinga, picadillo, or any other meat your heart desires.
• Make them dairy-free. Opt for a plant-based cheese, or omit it in place of roasted veggies, potatoes, or beans.
• Or make them vegan. Swap out eggs for a tofu scramble, loading it up with the veggies of your choice.
• Top them. Smothering burritos with stew, homemade red chile sauce, or salsa verde plus sour cream, cilantro, and more cheese is an excellent way to turn these meal-prep breakfast burritos into a brunch-worthy affair.
• Smother them. If you want to get really fancy, top the burritos with a slice of cheese and smother it with warm pork green chile. Of course, that’s if you plan to stay home and enjoy your burrito with a fork and a big cup of coffee.

Expert Tips

It doesn’t take a rocket scientist or home-ec genius to make some stellar breakfast burritos. That said, I’ve learned a few things along the way:

• Meal-Prep & Freezer Prep. Assembled egg and chorizo breakfast burritos will last well-wrapped in the fridge for up to 5 days, or in the freezer for up to 3 months.
• Wrapping. I suggest wrapping the burritos in a layer of either parchment and/or foil to help keep them fresh. Be sure to label the packages with the date and fillings so you always know what you’re grabbing.
• Reheating. To reheat, bake at 350 degrees F for about 10 minutes or wrap in a damp paper towel and place on a microwave safe plate and microwave for 1 to 4 minutes to heat through.

Frequently Asked Questions

More Easy Breakfast Ideas

• Arroz con Leche
• Breakfast Tostadas
• Breakfast Sopes
• Southwest Breakfast Pizzas
• Old-Fashioned Mexican Oatmeal (Avena)

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

Photography by Jenna SparksOriginally published: November 2018.

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