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Ultimate Loaded Chorizo Breakfast Burrito

Ultimate Loaded Chorizo Breakfast Burrito - featured image
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A quick and easy breakfast burrito loaded with spicy chorizo, fluffy eggs, melty cheese, and fresh veggies, perfect for busy mornings or meal prep.

Ingredients

Scale
  • 8 ounces (225 g) chorizo sausage, casing removed and crumbled
  • 6 large eggs, lightly beaten
  • 1 cup (100 g) shredded cheese (cheddar and Monterey Jack blend)
  • 4 large flour tortillas (10-inch/25 cm), warmed and pliable
  • 1 small onion, finely diced
  • 1 small bell pepper, diced (optional)
  • A handful of fresh cilantro, chopped
  • ½ cup (120 ml) sour cream or Greek yogurt, for serving or mixing in
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or butter, for sautéing
  • Optional hot sauce or salsa, for added heat and flavor

Instructions

  1. Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the crumbled chorizo and cook, stirring occasionally, until browned and crispy in spots, about 6-8 minutes. Transfer chorizo to a paper towel-lined plate to drain excess fat, leaving a little fat in the pan.
  2. In the same skillet, add diced onion and bell pepper (if using). Cook over medium heat until softened and slightly caramelized, about 4-5 minutes.
  3. Lower heat to medium-low and pour in beaten eggs. Stir gently with a spatula, folding the eggs until just set but still moist, about 3 minutes. Season with salt and pepper.
  4. Return cooked chorizo to the eggs and veggies in the pan. Add half of the shredded cheese and stir gently to mix until cheese melts.
  5. Warm tortillas on a dry skillet for about 20 seconds per side or microwave wrapped in a damp paper towel for 15 seconds until pliable.
  6. Lay a tortilla flat and spoon an equal portion of the filling in the center. Sprinkle remaining cheese on top and add fresh cilantro. Add a dollop of sour cream or Greek yogurt and a splash of hot sauce or salsa if desired.
  7. Fold the sides over the filling, then roll from one end to the other, tucking in as you go. For a crispier finish, place the wrapped burrito seam-side down in a warm skillet and press gently for 1-2 minutes per side to toast.

Notes

Cook chorizo over medium heat until edges crisp for best flavor. Use low to medium-low heat when scrambling eggs to keep them creamy. Warm tortillas properly to prevent tearing. Burritos can be stored in the fridge for up to 3 days or frozen for up to a month. Reheat in skillet or microwave with a damp paper towel to retain moisture.

Nutrition

Keywords: breakfast burrito, chorizo, easy breakfast, meal prep, spicy sausage, eggs, cheesy burrito

Find it online: https://junomeals.com/ultimate-loaded-chorizo-breakfast-burrito-recipe-easy-homemade-burritos-for-busy-mornings/