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Crispy Ultimate Breakfast Burrito Recipe with Chorizo and Eggs

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A quick and easy breakfast burrito featuring spicy chorizo, fluffy eggs, and a crispy tortilla shell, perfect for busy mornings or brunch.

Ingredients

Scale
  • 8 ounces Mexican-style fresh chorizo, casing removed
  • 6 large eggs, room temperature
  • 1 cup shredded mild cheddar or Monterey Jack cheese
  • 4 large flour tortillas (10-inch)
  • ½ medium yellow onion, finely diced
  • ½ red or green bell pepper, diced (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • Pinch of black pepper
  • Salt to taste
  • 1 tablespoon vegetable oil or avocado oil
  • Optional extras: fresh cilantro, sliced avocado, salsa verde

Instructions

  1. Dice the onion and bell pepper, mince garlic, and remove casing from the chorizo. Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until combined.
  2. Heat 1 tablespoon oil in a skillet over medium heat. Add chorizo, breaking it up with a spatula. Once it starts to brown (about 5 minutes), add onion, bell pepper, and garlic. Cook until veggies soften and chorizo is fully cooked, about 3-4 minutes.
  3. Pour whisked eggs into the pan with chorizo mixture, reduce heat to medium-low. Stir gently and continuously so eggs cook softly and don’t dry out. Remove from heat just before fully set (2-3 minutes).
  4. Warm tortillas slightly in a dry pan or microwave for 15 seconds to make them pliable. Spoon an even amount of the chorizo-egg mix down the center of each tortilla. Sprinkle with shredded cheese and any optional extras like cilantro or avocado.
  5. Fold the sides in, then roll tightly from one end to the other. Press gently to seal.
  6. Wipe out your skillet, add a tiny bit of oil, and heat over medium. Place burritos seam side down. Cook 2-3 minutes on each side until tortillas turn golden brown and crisp. Flip carefully to avoid filling spillover.
  7. Slice in half and serve immediately with salsa or hot sauce.

Notes

Do not overload the burrito to ensure even crisping. Use medium heat to avoid burning the tortilla. Remove eggs from heat slightly undercooked to keep filling moist. Press gently with a spatula while crisping for extra crunch. For gluten-free, use corn or gluten-free tortillas. For dairy-free, omit cheese or use plant-based alternatives.

Nutrition

Keywords: breakfast burrito, chorizo, eggs, crispy tortilla, easy breakfast, brunch, Mexican breakfast

Find it online: https://prismtaste.com/crispy-ultimate-breakfast-burrito-recipe-with-chorizo-and-eggs-easy-and-delicious/