Chorizo breakfast burritos are filled with cooked chorizo, chive scrambled eggs, sautéed vegetables and delicious salsa. All this breakfast goodness is wrapped up in a tortilla and ready to be enjoyed when you need it! Meal prep this chorizo breakfast burrito recipe to save you time in the morning when you need a protein packed healthy breakfast!
Chorizo Breakfast Burrito with Eggs and Veggies
If you’ve never made homemade chorizo at home you’ll love how easy it actually is to make! A handful of spices give the chorizo its authentic flavor, and you know exactly what is going into it.
I started making my own chorizo at home after not being able to find a brand with ingredients that I loved. When you make it from scratch at home, you know exactly what you’ll get!
The chorizo, eggs, and veggies (a mix of kale and mushrooms but use whatever you’d like!) work really well together.
If you love watching how-tos and find them helpful, check out the video for a thorough guide to making breakfast burritos!
Why you’ll love making your own breakfast burritos
Flavorful chorizo – The best part of these burritos is without a doubt the ground chorizo. It is a great way to instant add tons of flavor to ground pork.
Hearty breakfast – You get everything all wrapped up in a neat burrito – protein and fats from the eggs and Spanish chorizo, carbohydrates from the warm tortilla, plus loads of veggies to round it out! It is nourishing and filling.
Saves busy mornings – You can prep and store these burritos in the fridge or in the freezer to save those busy mornings. Image show nice it will be to wake up knowing you have a delicious breakfast ready to enjoy!
What you need for egg burritos
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- eggs
- sea salt
- black pepper
- avocado oil
- chives
- ground pork
- ancho chili powder
- cumin
- garlic granules
- spanish paprika
- sea salt
- oregano
- thyme
- black pepper
- cinnamon
- clove
- kale
- mushrooms
- tomato salsa
- large tortillas
How to make a chorizo burrito
Step 1: Heat a large skillet over medium heat. Crack the large eggs into a bowl with sea salt, pepper and chives and whisk. When the pan is hot, add the avocado oil (or butter), add the whisked eggs and stir until the eggs are set and scrambled. Set the egg mixture aside.
Step 2: In a large skillet over medium-high heat add the ground pork and break it up into small pieces. When the pork is no longer pink, add in the chorizo seasonings and continue to cook for 1-2 minutes until fully coated. Set the chorizo sausage aside.
Step 3: In the same hot skillet after the chorizo is removed, add the chopped vegetables with a pinch of sea salt. Cook for 4-6 minutes, until the vegetables are softened.
Step 4: Build your burritos! Lay out 6 large tortillas and divide the eggs, chorizo and vegetables between them. Add the fire roasted tomato salsa and then roll the burritos up. Wrap in foil or parchment paper and store in the fridge or freezer until you’re ready to heat up and enjoy!
Note: The filling is what makes this the best chorizo breakfast burritos. If you’re out of tortillas, no worries! Turn this into a chorizo breakfast bowl and serve over a bed of greens for even more nourishment. A side of black beans, chopped cilantro, avocado, sour cream, or cheese (try Monterey jack cheese, pepper jack cheese, or cheddar cheese) are great additions!
Watch me make Mexican breakfast burritos
The full how to video can be watched below, or on my YouTube channel!
How to freeze and store
Turn these burritos into freezer breakfast burritos! Once the burritos are made, place them in a freezer bag, label and date, and freeze for up to 6 months.
How to defrost frozen breakfast burritos
When it’s time to enjoy a frozen breakfast burritos, remove it from the freezer.
- Simply remove a burrito from the wrapper and place it on a plate edge side down.
- Microwave on high heat for 1.5-2 minutes, or until the center is hot with a damp paper towel over it. Alternatively, you can reheat in the oven on a baking sheet until warmed through.
Substitutions
Below you’ll find a list of substitutions that will work well in this best chorizo breakfast burrito recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Eggs – One of the key ingredients in breakfast burritos. You can also use egg whites in place of whole eggs for this recipe.
Chives – Dried chives are a perfect substitute for fresh chives, as is green onions or minced yellow or red onion.
Ground pork – You can definitely use store bought Mexican chorizo instead of making your own. Another option instead of pork chorizo is to use any other ground meat with the same chorizo seasoning – try ground beef, ground turkey, or ground chicken as alternatives depending on what you have on hand and would like to use.
Kale – Any other hearty leafy green will work here – try spinach, Swiss chard, or collard greens.
Mushrooms – There are so many vegetables that can replace the mushrooms, especially if mushroom is not your favorite. Bell pepper, zucchini, and broccolini are great options. To make it extra hearty add in some diced potatoes or hash browns.
Tomato salsa – Swap out a tomato salsa for a fruity salsa like pineapple salsa or mango salsa. You can also add pico de gallo for a fresh tomato flavor.
Flour tortillas – Don’t want to use flour tortillas or looking for something gluten free? Use your favorite tortilla option, just make sure it is large enough that the filling doesn’t fall out when wrapped up.
More recipes you’ll love
- Smoked salmon breakfast casserole
- Breakfast sausage and veggie freezer breakfast burritos
- Meal prep breakfast sandwiches
- Chorizo baked eggs
- Chorizo spice recipe
Chorizo Breakfast Burritos with Eggs and Vegetables
Ingredients
EGG INGREDIENTS
- 6 eggs
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ cup chives minced
- 1 tbsp avocado oil
CHORIZO INGREDIENTS
- 1 lb ground pork
- 1.5 tbsp ancho chili powder
- 1 tbsp cumin
- 1 tbsp garlic granules
- 1 tsp spanish paprika
- 1 tsp sea salt
- ½ tsp oregano
- ½ tsp thyme
- ¼ tsp black pepper
- ¼ tsp cinnamon
- ¼ tsp clove
VEGETABLE INGREDIENTS
- 2 cups kale chopped
- 2 cups mushrooms diced
- pinch of sea salt
BURRITO INGREDIENTS
- 6 large tortillas
- 1.5 cups tomato salsa
Instructions
- Heat a large skillet over medium heat. Crack the large eggs into a bowl with sea salt, pepper and chives and whisk. When the pan is hot, add the avocado oil (or butter), add the whisked eggs and stir until the eggs are set and scrambled. Set the egg mixture aside.
- In a large skillet over medium-high heat add the ground pork and break it up into small pieces. When the pork is no longer pink, add in the chorizo seasonings and continue to cook for 1-2 minutes until fully coated. Set the chorizo sausage aside.
- In the same hot skillet after the chorizo is removed, add the chopped vegetables with a pinch of sea salt. Cook for 4-6 minutes, until the vegetables are softened.
- Build your burritos! Lay out 6 large tortillas and divide the eggs, chorizo and vegetables between them. Add the fire roasted tomato salsa and then roll the burritos up. Wrap in foil or parchment paper and store in the fridge or freezer until you’re ready to heat up and enjoy!
Nutrition
If you try this chorizo breakfast burrito recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
