Chorizo Breakfast Burritos

These Chorizo Breakfast Burritos are an incredibly hearty and delicious breakfast! Rich chorizo sausage, paired with crispy hash browns, white onion, and scrambled eggs. Using the flavorful chorizo sausage is like taking a shortcut because it comes pre-seasoned, making your job easier.

There are quite a few options available for Mexican chorizo, I like to buy chorizo made from premium cuts of pork, which is what I used for the batch pictured here. These Mexican breakfast burritos are very popular in the Los Angeles area where I live, and it's one of my favorite choices for a hearty breakfast!

One of the best upgrades I've discovered for these is to use uncooked flour tortillas, which can be found at most major grocery stores in the US! They come uncooked, and you can quickly cook them in a skillet while the chorizo is cooking. The result is a fresh flour tortilla that makes the burritos SO much better! (There are more details on the uncooked tortillas in the Key Tips section below!)

How to Make Chorizo Breakfast Burritos

• Prepare frozen hash brown patties, tater tots, or diced potatoes per package instructions as you prep the other fillings. I prepare mine in an air fryer.
• If using, begin warming up a sandwich press fitted with flat plates, I set mine to 400 F. Alternatively, you can use a skillet to warm the burritos.
• Cook the chorizo and diced onion together in a large skillet over medium heat until the chorizo is cooked through, then increase to medium-high heat and keep cooking until it begins to char (see photos for reference). Remove the mixture to a plate but leave any drippings behind in the pan.
• Crack the eggs into a bowl and whip them with a fork, season with a pinch of salt and pepper. Add the egg mixture to the chorizo drippings and cook over medium-low heat, stirring frequently, until you have set fluffy eggs, about 3 minutes, then remove from heat. (I recommend using a rubber spatula for this step)
• Assemble the burritos: Warm tortillas in a pan or the microwave (or use fresh uncooked tortillas as suggested). Place one hash brown patty in the center of each tortilla (if you're using tater tots, line up 6 per burrito in a rectangle and gently smash them flat with a fork). Next, divide the eggs between the 4 burritos, then top with the shredded cheese. Last, add the cooked chorizo and onion mixture. Roll up the burritos (they will be very full on an 8" tortilla but still roll-able).
• Place the burritos seem-side-down in a preheated sandwich press and cook, until slightly golden on the outside, about 2 minutes. Alternatively, use a skillet set over medium heat, turning as needed. This step helps to seal the burritos! Serve immediately, with your favorite salsa for dipping (I use avocado salsa, but its also great with hot sauce, sour cream, pico de gallo, or salsa verde).

Key Tips - Chorizo Breakfast Burritos

I strongly suggest trying uncooked tortillas!

• Uncooked tortillas are one of the best new products I've found in years! They are raw tortillas that come in the refrigerated section, and can be prepared in 1-2 minutes in a warm skillet. The result is an incredible, fresh tortilla that is SO much better than normal packaged tortillas. They aren't even really more expensive than regular tortillas!
• The quality of the tortilla has a huge impact on the quality of a burrito, so this has made a huge difference for my burritos at home. It's like getting a fresh homemade tortilla, with pretty much none of the work!

Try chorizo made from premium cuts of pork.

• Traditional Mexican chorizo is made from low quality pork byproducts, which taste great but do leave a little to be desired. You may be able to find "premium chorizo" or "chorizo made from premium cuts" which uses regular pork instead of byproducts.
• My grocery store carries premium chorizo, and it isn't too much pricer than the regular chorizo, so I usually pick that up if it's available.
• Spanish chorizo is very different, so I don't recommend using that. Raw ground breakfast sausage could be used in place of the chorizo if desired.

Make larger burritos if desired.

• I make these burritos in the size listed because that's the only size I can find for the uncooked tortillas that I love. That said, I really love the size of these because I think the ratio of filling to tortilla is great.
• If desired, you can make these burritos with more filling in a larger tortilla. If you want to make something similar in size to a Chipotle burrito, get an XL burrito tortilla and use about ½ a batch of the filling ingredients per burrito.

Dietary Restrictions - Chorizo Breakfast Burritos

Make this Vegetarian:

• There are lots of options out there other than pork chorizo that work with this chorizo breakfast burrito recipe! For a vegetarian burrito, you can use a soy chorizo, or other plant-based chorizo. Check out this Soy Chorizo, or this Plant Based Chorizo!

A Note On Serving Sizes

Serving sizes are a very personal thing, making it very difficult for me to select a serving size that suits everyone. I've listed the serving size for this recipe as one burrito. The chorizo burritos from this recipe are somewhat small, please see the photos for a size reference (about half the size of a Chipotle burrito).

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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram, email me ([email protected]), or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!