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Chorizo Breakfast Burritos Recipe

Chorizo Breakfast Burritos

These Chorizo Breakfast Burritos are loaded with savory Mexican chorizo, fluffy scrambled eggs, crispy hash browns, melted cheese, and sautéed onion, all wrapped in a warm flour tortilla. The combination makes a hearty breakfast that's filling, flavorful, and easy to customize with salsa, avocado, or your favorite breakfast toppings.
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Course: Breakfast
Cuisine: Mexican-American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Anne Carter
Servings: 4

Equipment

Ingredients

  • 1 pound Mexican chorizo sausage casings removed
  • 6 large eggs
  • 4 frozen hash brown patties
  • 4 8-inch flour tortillas
  • ½ medium white onion finely diced
  • 1½ cups shredded Oaxaca Monterey Jack, or mozzarella cheese
  • ½ teaspoon salt plus more as needed
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil if needed
  • Salsa for serving
  • Avocado sliced, optional
  • Fresh cilantro optional

Instructions

  • Prepare the hash brown patties according to the package directions until golden and crisp. An air fryer works especially well, but you can also bake or pan-fry them. Keep them warm while preparing the remaining fillings.
    Prepare the hash brown patties according to the package directions until golden and crisp
  • Heat a large skillet over medium heat. Add the chorizo and diced onion and cook for 5–7 minutes, breaking the sausage apart with a spatula, until the chorizo is fully cooked and the onion is tender.
    Heat a large skillet over medium heat. Add the chorizo and diced onion and cook for 5–7 minutes
  • Increase the heat to medium-high and continue cooking for another 1–2 minutes, stirring occasionally, until the chorizo develops lightly browned and crispy edges. Transfer the mixture to a plate, leaving some of the flavorful chorizo drippings in the skillet.
    until the chorizo develops lightly browned and crispy edges
  • Crack the eggs into a bowl and whisk with the salt and black pepper. Reduce the skillet heat to medium-low and pour in the eggs.
    Crack the eggs into a bowl and whisk with the salt and black pepper
  • Cook the eggs slowly, stirring gently with a spatula, until they are softly set and fluffy, about 3 minutes. Remove them from the heat while they are still slightly moist, as they will continue cooking from the residual heat.
    Cook the eggs slowly, stirring gently with a spatula, until they are softly set and fluffy, about 3 minutes
  • Warm the flour tortillas in a dry skillet or microwave until soft and flexible. If using uncooked tortillas, cook them according to the package directions before assembling the burritos.
    Warm the flour tortillas in a dry skillet or microwave until soft and flexible. If using uncooked tortillas
  • Place one crispy hash brown patty in the center of each tortilla. Divide the scrambled eggs evenly between the tortillas, then add the shredded cheese.
    Place one crispy hash brown patty in the center of each tortilla. Divide the scrambled eggs evenly between the tortillas
  • Top each burrito with the cooked chorizo and onion mixture. Keep the filling in a compact strip through the center so the tortillas are easier to roll.
    Top each burrito with the cooked chorizo and onion mixture. Keep the filling in a compact strip through the center so the tortillas are easier to roll
  • Fold the bottom edge of each tortilla over the filling, fold the sides inward, then roll tightly toward the top to form a burrito.
  • For a crisp, sealed exterior, place the burritos seam-side-down in a preheated sandwich press or skillet. Cook for about 2 minutes, turning if necessary, until the tortilla is lightly golden and the cheese has melted.
  • Serve the burritos hot with salsa, avocado, fresh cilantro, hot sauce, or your favorite breakfast toppings.
    Serve Chorizo Breakfast Burritos
Keyword Chorizo Breakfast Burritos