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Bite-sized crispy potatoes, fluffy eggs, melty Mexican cheese, and spicy chorizo sausage make the best chorizo breakfast burrito! Wrap them in a soft flour tortilla and finish them fresh herbs. This spicy chorizo breakfast burrito is the best breakfast burrito you’ve ever had.
Love Mexican-inspired dishes for breakfast? Be sure to try these breakfast nachos or my easy breakfast quesadilla.
The Chorizo in these Breakfast Burritos
Chorizo is a spicy pork sausage often cooked in a hot skillet and served as chorizo tacos, burritos, and other popular Mexican dishes.
Spicy chorizo sausage adds the best flavor to these egg burritos and is a great way to get plenty of protein to fuel your morning!
Where to find chorizo: A well-stocked grocery store will carry chorizo in the meat section. Unlike Spanish chorizo, which is cured and hard, Mexican chorizo is soft and loose, like ground pork. Your grocery store may carry it in susage casings, which you can easily remove.
Looking for more recipes with chorizo? Try easy Mexican chorizo tacos, chorizo cornbread stuffing, or gluten-free Mexican lasagna next!
How to Make Chorizo Breakfast Burritos
Here are the basic steps, with images, for this chorizo burrito recipe. Skip down to the recipe card below for the full printable recipe.
Step 1. Roast the Potatoes
Place the diced potatoes in a single layer on a large baking sheet and drizzle with olive oil. Sprinkle with 1/2 teaspoon of kosher salt, garlic powder, smoked paprika, and black pepper to taste. Roast 425 for 30-35 minutes, until the potatoes are fork-tender and golden brown.
Step 2. Cook the Chorizo
Over medium heat, brown the chorizo all the way through. Drain all but 1 Tablespoon of the fat onto a paper towel-lined plate.
Step 3. Scramble the Eggs
Whisk the eggs in a large bowl. Turn the heat to medium-low, pour in the whisked eggs, and sprinkle with the remaining pinch of salt and another little bit of black pepper. Continue to cook then sprinkle the shredded cheese overtop and remove from the heat when they’re just barely cooked and very soft.
Success tip: Cook the scrambled eggs low and slow for best results. Don’t over cook the eggs because they will continue to cook when you heat the burritos before serving.
Step 4. Assemble the Burritos
Microwave the tortillas individually for 20 seconds on a microwave-safe plate. Sprinkle the jack cheese on the bottom of the tortilla, add the cooked potatoes overtop, and top them with the egg mixture and cooked chorizo. Fold the ends and sides of the tortilla over the filling, and roll forward.
Step 5. Bake, Top, and Serve
Wrap the entire burrito in aluminum foil and bake at 425 for 10 minutes, until the cheese melts. Serve with sour cream and hot sauce if desired.
Recipe Variations
- Vegetarian burrito: Add more veggies like a diced bell pepper to the potatoes and roast them together. You can also add 1-2 cups of fresh chopped baby spinach to the scrambled eggs halfway through cooking.
- Go dairy-free: Either omit the cheese or find a diary-free shredded cheese that you like.
- Take the spice down: If your taste buds don’t love spicy Mexican chorizo, you can substitute with a milder breakfast sausage.
- Make it a complete meal: Although this burrito is plenty filling on its own, you can always add a light side like fresh avocado slices, pico de Gallo, or Chipotle corn salsa.
Storage and Make-Ahead Tips
Make ahead: To make ahead and have ready for busy mornings, wrap them in aluminum foil and store them in a freezer bag. Bake them directly from frozen in the oven for 20 minutes to thaw and heat through or unwrap the foil and heat in the microwave for 1-2 minutes until thawed and heated through.
Store: Allow the burritos to cool to room temperature, then store them tightly wrapped in plastic wrap or aluminum foil and place inside an airtight container in the fridge for up to 3-4 days.
Freeze: Store them tightly wrapped in aluminum foil in the fr
If you make this homemade chorizo breakfast burrito recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Hearty Breakfast Recipes
Need another good breakfast recipe to add to your brunch menu? Below are some great recipes for serving a crowd.
- Steak and potato breakfast hash
- Fluffy egg sandwiches
- Savory bread pudding
- Savory quinoa breakfast bowl
Chorizo Breakfast Burrito Recipe
Save this Recipe!
Ingredients
- 1 lb petite red or Yukon gold potatoes cut 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 freshly shredded cheddar cheese
- 3/4 cup monterey jack cheese or pepper jack cheese
- 6 large burrito-sized flour tortillas gluten-free or grain-free (Siete) if needed
- Fresh chopped parsley and/or cilantro for serving
Instructions
- Preheat the oven to 425°F. Place the diced potatoes in a sinlge layer on a large baking sheet and drizzle with olive oil. Sprinkle with 1/2 teaspoon of kosher salt, garlic powder, smoked paprika, and black pepper to taste. Roast in the preheated oven for 30-35 minutes, until the potatoes are fork-tender and golden brown.
- While they’re roasting, Heat a large skillet over medium-high heat. Cook and break of the chorizo until it’s cooked all the way through and no pink remains. Transfer the chorizo to a paper towel lined plate and drain all but 1 Tablespoon of the fat. Turn the stove down to medium-low heat and pour in the whisked eggs and sprinkle with the remaining 1/2 teaspoon of salt and another little bit of black pepper. Allow it to cook for 1-2 minutes until the bottom starts to set then pull up the edges of the eggs and let the eggs run underneath. Sprinkle on the cheddar cheese and continue to cook for another 1-2- minutes until the cheese melts and the eggs are just barely cooked and very soft. Remove from the heat.
- To assemble the burritos, warm tortillas individually in for 20 seconds in the microwave. Sprinkle the jack cheese on the bottom of the tortilla and then add the cooked potatoes on top. Top them with the egg mixture and then the cooked chorizo. Sprinkle with fresh chopped parsley and/or cilantro.
- Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Wrap the tortillas in foil and place them in the oven at
- Wrap the burritos in foil and place in the oven at 425 for 10 minutes, until the cheese melts. Serve with sour cream and hot sauce if desired.
- To make ahead, wrap in foil and store them in a freezer bag. Bake them directly from frozen in the oven at 425°F for 20 minutes to thaw and heat through or unwrap the foil and heat in the microwave for 1-2 minutes until thawed and heat through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! How do you recommend freezing these?
Hey there! The instructions for freezing are in step 6 in the recipe card. Wrap them individually in plastic wrap or foil then put them all in a freezer bag and freeze for up to 3 months. Reheat form frozen at 425 for 20 minutes. Thanks!
My husband loved these. They were perfect for making ahead, too. My husband opted to reheat them in the microwave, FOIL OFF of course, for 2 minutes, then cut in half and finish it for 1 more minute. I’m sure it would be even better reheated in the oven as suggested, but such is life :p I highly recommend this recipe for making ahead. I am a slow cooker, so I don’t think I could recommend other slow cookers to make this for a RIGHT NOW type of meal, but maybe if you’re fast it would be very good :D! It also pairs well with some green salsa hot sauce or salsa, bottled or homemade. 10/10, will make again.
Thanks, Erin!