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Crispy Ultimate Breakfast Burrito Recipe with Spicy Chorizo and Eggs

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A hearty and flavorful breakfast burrito featuring spicy Mexican chorizo, fluffy scrambled eggs, and melted cheese wrapped in a crispy tortilla. Perfect for quick mornings or casual brunches.

Ingredients

Scale
  • 8 ounces Mexican chorizo, casing removed
  • 6 large eggs, beaten
  • 4 large (10-inch) flour tortillas
  • 1 cup shredded sharp cheddar or Monterey Jack cheese
  • ½ cup finely chopped white or yellow onion
  • ½ cup diced red or green bell pepper (optional)
  • A handful fresh cilantro, chopped
  • Salt and pepper to taste
  • 1 tablespoon vegetable or canola oil
  • Optional: sour cream or Greek yogurt for serving
  • Optional: hot sauce for extra heat
  • Optional: avocado slices for creaminess

Instructions

  1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chorizo, breaking it up with a spatula. Cook for about 6-8 minutes until browned and cooked through, stirring occasionally. Drain off excess fat if needed.
  2. Add the chopped onion and bell pepper to the skillet with chorizo. Cook for 4-5 minutes until softened and fragrant. Season with salt and pepper.
  3. In a bowl, beat eggs with salt and pepper. Push the chorizo and veggies to one side of the skillet or transfer to a plate. Lower heat to medium-low, add a little butter or oil if needed, pour in eggs. Stir gently and continuously until softly scrambled, about 3-4 minutes. Remove from heat just before fully set.
  4. Warm tortillas briefly in a dry pan or microwave to make them pliable. Lay one on a flat surface. Spoon a quarter of the chorizo-veggie mixture down the center. Add scrambled eggs on top, then sprinkle with shredded cheese and fresh cilantro.
  5. Fold the sides of the tortilla inward, then roll tightly from one end to enclose the filling. Press gently to seal.
  6. Return the skillet to medium heat, add a small drizzle of oil or butter. Place burritos seam-side down first, cooking 2-3 minutes until golden and crisp. Flip and crisp the other side for another 2 minutes. Watch carefully to avoid burning and keep the insides warm.
  7. Slice in half if desired and serve hot with sour cream, avocado, or hot sauce.

Notes

Do not overstuff the burrito to avoid tearing. Cook eggs on medium-low heat for fluffiness. Drain excess grease from chorizo to prevent sogginess. Warm tortillas before assembling to prevent cracking. Crisp burritos gently on medium heat to get a golden crust without burning. For extra crispiness, a cast iron pan can be used. Burritos can be made ahead and reheated in a skillet to maintain crispiness.

Nutrition

Keywords: breakfast burrito, chorizo, scrambled eggs, crispy tortilla, quick breakfast, spicy breakfast, brunch recipe

Find it online: https://evabake.com/crispy-ultimate-breakfast-burrito-recipe-with-spicy-chorizo-and-eggs-perfect-for-a-hearty-morning-meal/