Chorizo Breakfast Burritos {Freezer Friendly}

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Chorizo Breakfast Burritos {Freezer Friendly}

If you want an easy, grab-and-go breakfast that you can make ahead, you’ve got to try these Chorizo Breakfast Burritos. They’re flavorful and cover all of the food groups.

Course Breakfast, Brunch

Cuisine Mexican

Prep Time 15

Cook Time 10

Total Time 25

Servings burritos

Calories 522kcal

Author Beth Neels

Cost $8

Equipment

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.

Notes

This makes a large burrito. You can use smaller flour tortillas or cut them in half and just eat half.

These burritos freeze well and reheat evenly
Great for meal prep or busy mornings
Crisp outside after reheating, soft inside

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
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.

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.

Nutrition