Chorizo Breakfast Burrito

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This chorizo breakfast burrito is the ultimate easy breakfast wrap loaded with crispy hash brown potatoes, spicy chorizo sausage, fluffy eggs, and plenty of melted cheese!

I love making breakfast versions of our favorite dinner dishes, from breakfast enchiladas to breakfast quesadillas. Of course, we can’t forget a cheesy breakfast pizza!

Two halves of a chorizo breakfast burrito stacked on a plate, showing the eggs, cheese, potatoes, and chorizo filling inside.

 

My husband loves eggs, and he loves spice. So do I, and this chorizo breakfast burrito wraps both of those things up into a soft flour tortilla along with crispy hash browns and cheese. It has to be one of the easiest ways to enjoy all our favorite breakfast foods in one! 

Reasons to Love This Chorizo Breakfast Burrito

  • Packed with all our favorites. I fill my breakfast burritos with savory Spanish chorizo sausage, fluffy scrambled eggs, crispy potatoes, and shredded cheese. The filling is made for customizing, though, so you can always adapt this recipe any way you’d like!
  • Quick and easy. With classic ingredients, this breakfast burrito recipe is quick to assemble and great for family brunches.
  • Freezer-friendly. These chorizo breakfast burritos are perfect to make ahead and freeze. Thaw them out on the go or reheat them from frozen whenever you need a satisfying, hearty breakfast in a hurry.
Chorizo breakfast burrito ingredients.

Ingredients You’ll Need

These are some notes on what goes into my chorizo breakfast burritos. You’ll find that the ingredients are super flexible! I include easy variations further in the post. Be sure to scroll to the printable recipe card for a full list of the below ingredients with amounts.

  • Diced Potatoes – Frozen diced or shredded hash browns work well in this recipe. You’ll need to crisp them up beforehand.
  • Olive Oil – Or another cooking oil.
  • Chorizo – You can use whole chorizo sausages and chop them into bite-sized pieces, or remove the casings. Feel free to use mild or spicy chorizo, whichever you prefer.
  • Eggs – Since we’ll be scrambling them, lightly beat the eggs together before you start. You could also make this burrito with chopped-up air fryer eggs.
  • Shredded Cheese – Shredded cheddar, or any cheese you’d like. Good options are Swiss, Monterey Jack, or spicy Pepper Jack cheese. You can also use feta or goat cheese.
  • Flour Tortillas – You’ll need large, burrito-sized flour tortillas. If you have time, you can make homemade flour tortillas.

How to Make a Breakfast Burrito

Basically, we’re making a full eggs, sausage, and hash brown breakfast and then tucking that inside a chewy flour tortilla. Follow the quick steps here. You’ll find the printable instructions in the recipe card after the post.

  • Cook the potatoes. Start by tossing your hash brown potatoes with oil. Afterward, cook them until crispy following the recipe card instructions in a skillet, in the oven, or make air fryer hash browns.
  • Brown the chorizo. Meanwhile, break up and cook the chorizo in a skillet over medium-high heat. 
  • Scramble the eggs. Next, drain any excess grease. In the same skillet, scramble the eggs until they’re light and fluffy.
  • Assemble. Lay out your flour tortillas. Divide the hash browns between the tortillas, followed by the eggs, shredded cheese, and cooked chorizo.
  • Roll it up. To fold your burrito, fold the sides in first, then roll the tortilla up around the filling. 
  • Enjoy. You’re ready to serve! Or, if you’d like, you can warm up the breakfast burritos in the oven (or use a panini press). These wraps also make a great freezer meal to store for later, see below.

Make-Ahead Freezer Breakfast Burritos

Just like my breakfast sandwiches, chorizo breakfast burritos are excellent to make ahead and freeze for on-the-go breakfasts down the road. Once I’ve assembled and rolled up the burritos, I wrap them in parchment paper and place them into a freezer bag. Press out as much air as possible and stash the bag in the freezer for up to 3 months. 

To serve, I simply remove a burrito from the bag, unwrap it, and reheat it in the oven or microwave until the filling is hot again. It’s convenient and easy!

Two halves of a chorizo breakfast burrito propped up on top of a whole rolled burrito on a wooden cutting board.

Tips and Variations

  • Don’t overfill! Be careful not to overfill the burritos, otherwise the tortillas might tear.
  • Soften the tortillas. If needed, soften the flour tortillas by gently heating them in a skillet before you assemble and roll the burritos. They’re more flexible when they’re a bit warm.
  • Different protein. Instead of chorizo, swap in sweet or spicy Italian sausage, breakfast sausage, cooked bacon, or diced ham. I sometimes like to use the leftover crumbled tofu filling from my tofu tacos to make a vegetarian breakfast burrito!
  • Sauces. Spread the inside of the tortilla with avocado hummus, creamy homemade mayo, or Big Mac sauce, or spice things up with homemade enchilada sauce.
  • Add veggies. Try adding roasted bell peppers, steamed chopped broccoli, and sautéed (or fresh) spinach.
  • More add-ins. Sliced jalapeños, avocado (or guacamole), olives, sweet corn, roasted chickpeas, or black beans.
A hand holding up two halves of a chorizo breakfast burrito, showing the eggs, cheese, potatoes, and chorizo filling inside.

Serving Suggestions

These cheesy chorizo breakfast burritos are a filling breakfast as-is. If I’m taking my breakfast burrito on the go, I’ll blend up a quick strawberry pineapple smoothie to take along with it. Other times, I’ll serve these burritos with salsa or refried beans for a Tex-Mex-inspired brunch, with a fresh fruit salad or fruit skewers on the side.

Two halves of a chorizo breakfast burrito stacked on a plate, showing the eggs, cheese, potatoes, and chorizo filling inside.

Storing and Reheating Leftovers

  • Refrigerate. Wrap the rolled chorizo breakfast burrito in parchment paper and keep leftovers in the fridge for up to 3 days. 
  • Reheat. Warm up the burrito in the oven, or reheat using the air fryer or microwave until the filling is hot throughout.
  • Freeze. Leftover breakfast burritos can be frozen airtight and thawed in the fridge, or reheated from frozen (see the Freezer recommendation in the How To section earlier).
Two halves of a chorizo breakfast burrito stacked on a plate, showing the eggs, cheese, potatoes, and chorizo filling inside.
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Chorizo Breakfast Burrito

By Erin
This chorizo breakfast burrito is a cheesy breakfast wrap loaded with crispy hash brown potatoes, spicy chorizo sausage, and fluffy eggs. This recipe is great to make-ahead and freeze for easy, on-the-go breakfasts!
Prep: 10 minutes
Cook: 20 minutes
Total: 15 minutes
Servings: 4 servings

Ingredients 

Instructions 

  • Toss potatoes with olive oil and season with salt and pepper. Cook in a large skillet until cooked through and browned. Or you can bake at 425º F for about 20 minutes, stirring half way. Or cook in the air fryer at 380º for 15 minutes, shaking after 7 minutes.
  • Meanwhile, in a skillet add the chorizo breaking into pieces and cook over medium high heat until browned. Remove from the pan and drain any grease away.
  • In the same skillet cook the scrambled eggs over medium heat. Season with salt and pepper as desired.
  • To assemble the burritos place 1/2 cup of potatoes into the center of each tortilla. Divide the eggs evenly among the burritos. Then top with 1/4 cup of cheese and chorizo.
  • Roll the burrito by folding in the sides and then rolling over the filling. Place seam side down.
  • Serve immediately, or you can warm them in the oven for 15 minutes if your fillings have cooled down. Or wrap in parchment paper and store in the fridge or freezer.

Notes

  • You can use frozen diced or shredded hash browns for this recipe. Just cook them until crispy.

Nutrition

Calories: 647kcal | Carbohydrates: 34g | Protein: 34g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 400mg | Sodium: 538mg | Potassium: 623mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1013IU | Vitamin C: 21mg | Calcium: 305mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 15 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 4 servings
Calories: 647
Keyword: chorizo breakfast burrito
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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9 Comments

  1. I’m not a big fan of lunch meat either, so sandwiches are pretty rare here too. But wraps are another story entirely – especially when eggs and chorizo are involved. Yum!!

  2. I don’t really eat much lunch meat either, but I can’t resist a gorgeous, hearty sandwich at a restaurant 🙂 But, I do love me some chorizo – especially with eggs, so this is right up my alley!

  3. Not a fan of sandwiches but love a toasty french bread sub. The Mezzetta products would be great on one.

  4. Well supposedly your husband will be healthier, at least that is what I’ve heard about deli meat that all the curing, smoking etc. is bad for us not to mention the sodium content. Anyway I like egg wraps and we used to eat them all the time, we even put sour cream in our egg wraps. Great recipe 🙂