Chorizo Breakfast Burritos
If you want an easy grab-and-go breakfast you can make ahead, these chorizo breakfast burritos are a great option. They’re packed with flavor and cover all the bases for a filling start to the day.
🍽️ Recipe Name: Chorizo Breakfast Burritos
⏰ Ready In: 25 minutes
⏳ Prep Time: 15 minutes
🔥 Cook Time: 10 minutes
👥 Serves: 8 burritos
🥕Main Ingredients: Chorizo, eggs, potatoes, beans, cheese, tortillas
🍳 Special Equipment: Skillet, nonstick pan
⭐ Why You’ll Love It: Easy to make ahead, freezer friendly, and packed with flavor
These loaded breakfast burritos have it all. Spicy chorizo, veggies, fluffy eggs, beans, and melty cheese, so nothing feels missing. They turn out crispy on the outside, soft and cheesy inside with a bit of kick from the chorizo.
Why You’ll Love These Breakfast Burritos
- They’re easy to make.
- They can be made ahead and frozen for a quick, hearty breakfast any day.
- They’re bursting with flavor and texture.
What You Need
- Chorizo: You can use fresh Mexican chorizo or smoked chorizo. We use both.
- Flour Tortillas: Use large 12-inch tortillas.
- Red Bell Pepper: Diced, seeded red bell pepper.
- Onion: Finely diced white or yellow onion.
- Potatoes: Use leftover home fries or make these fast air fryer home fries.
- Refried Beans: Spread a couple of tablespoons of beans on the tortilla. Pinto or black beans can also be used.
- Green Chillies: optional but tasty.
- Cheese: Mexican cheese blend, mild cheddar cheese, cotija, or Oaxaca cheese.
- Eggs: Scrambled large eggs are easy to carry and freeze.
- Salt and Pepper: Salt and pepper the eggs to taste.
How to Make Them
These come together quickly once everything is prepped, and each layer adds more flavor and texture.
Brown the chorizo in a cast-iron skillet over medium-high heat.
Dice the peppers and onions. Soften them in the same skillet used for the chorizo with a splash of olive oil, if the pan is dry.
Chop the smoked chorizo into bite-sized pieces.
Whisk the eggs in a bowl with a fork. Spray a skillet with nonstick spray and heat over medium heat. Add the eggs, salt and pepper. Turn the eggs often to create fluffier eggs.
To build the burritos, spread refried beans over the middle of the tortilla. Sprinkle with cheese.
Chop up the potatoes. Add both chorizos and the potatoes.
Add the peppers, onions and eggs to the tortillas.
Fold both ends in, then roll the burrito up. Place the burrito in a dry skillet over medium heat until the tortilla is toasted and golden brown.
Turn it and toast the other side.
Make Ahead and Freeze
These burritos work well frozen. Wrap them tightly in aluminum foil, then vacuum-pack or place them in freezer bags.
Heat them from frozen, in the oven (350°F) for about thirty minutes. They can also be heated in the air fry at about 300°F for 20 minutes, flipping every five minutes until heated through. Warm them slowly so the filling heats through without over-crisping the tortilla.
If the burritos are thawed, the fastest way to heat them is in the microwave. Heat them for about 2 minutes to warm the fillings, then crisp them in the air fryer at 375°F for 5-8 minutes, until crispy again. Thaw them overnight in the refrigerator for a truly grab-and-go breakfast in less than ten minutes.
Pro Tips
- Don’t overfill the tortillas, or they won’t roll well and may break.
- Let fillings cool slightly before wrapping, so tortillas don’t get soggy.
- Toasting the burrito at the end makes a big difference.
- Make extra filling so you always have freezer breakfast burritos ready to go.
Variations and Substitutions
You don’t need to use all of the ingredients. Pick your favorite fillings.
- Use only one type of chorizo, or substitute it with crispy bacon or breakfast sausage.
- Add garlic to the peppers and onions.
- Use whole, rinsed pinto or black beans instead of the refried beans.
More Breakfast Recipes
Helpful Tools
These make-ahead burritos are perfect for busy mornings. Heat them up and breakfast is ready.
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Enjoy. And have fun cooking!
Chorizo Breakfast Burritos {Freezer Friendly}
Ingredients
- 1 pound Mexican chorizo
- ½ red bell peppers
- ½ small onion
- 1 splash olive oil
- 1 link smoked Mexican chorizo
- 8 12-inch flour tortillas
- 1 cup refried beans
- 1 cup grated cheddar cheese
- 1 small can diced green chillies
- 12 large eggs
- salt and pepper to taste
Instructions
- Brown the fresh Mexican chorizo in a cast-iron skillet, turning a few times to evenly cook it.
- Meanwhile, dice the pepper and onions. Add a splash of olive oil to the pan if it's dry.
- Remove the chorizo from the pan. Set it aside. Soften the peppers and onions in the same pan just until soft.
- Heat leftover potatoes in the microwave for a minute or in the skillet for a few minutes.
- Chop the smoked chorizo into bite-sized pieces. Heat the beans in a microwave-safe bowl.
- Scramble the eggs in a non-stick skillet over medium heat, turning often to make them fluffy.
To Assemble the Burritos
- Soften the tortillas for about 10 seconds in between sheets of damp paper towel or a tortilla warmer. Spread a couple of tablespoons of refried beans on the tortilla. Sprinkle with the cheese.
- Add some of each chorizo and the potatoes. Be conservative. The tortilla wrappers aren't as big as they look.
- Add some of the peppers and onions and the scrambled eggs.
- Fold the two ends of the tortillas in on top of the fillings. (The right and left sides). Roll the bottom flap up, and then tightly roll the burrito toward the top edge.
- Place the burrito seam side down in a dry cast-iron skillet over medium heat. Toast it until golden brown. Flip it and brown it on all sides. Serve.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- These burritos freeze well and reheat evenly
- Great for meal prep or busy mornings
- Crisp outside after reheating, soft inside
- Don’t overfill the tortillas, or they won’t roll well and may break.
- Let fillings cool slightly before wrapping, so tortillas don’t get soggy
- Toasting the burrito at the end makes a big difference
- Cook extra fillings so you can make more freezer breakfast burritos.
- Wrap burritos tightly in foil, and then in freezer bags before freezing to prevent freezer burn.
- Use only one type of chorizo, or substitute it with crispy bacon or breakfast sausage.
- Add garlic to the peppers and onions.
- Use whole, rinsed pinto or black beans instead of the refried beans.
