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Crispy Ultimate Breakfast Burrito with Chorizo and Eggs

crispy breakfast burrito with chorizo and eggs - featured image
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A quick and satisfying breakfast burrito featuring spicy Mexican chorizo, fluffy scrambled eggs, and melted cheese wrapped in a crispy tortilla. Perfect for busy mornings or a flavorful brunch treat.

Ingredients

Scale
  • 8 oz Mexican-style chorizo, casing removed
  • 4 large eggs, beaten (room temperature)
  • 4 large (10-inch) flour tortillas, fresh or thawed
  • 1 cup shredded cheddar or Monterey Jack cheese
  • ½ medium white onion, finely diced
  • ½ red bell pepper, diced (optional)
  • Salt and pepper to taste
  • 1 tablespoon vegetable or canola oil
  • Optional: fresh cilantro, diced avocado, or hot sauce for serving

Instructions

  1. Heat a skillet over medium heat and add the chorizo, breaking it apart with your spatula. Cook for 6-8 minutes until browned and cooked through. Drain excess fat if needed.
  2. Add diced onion and bell pepper to the skillet with the chorizo, cooking for 3-4 minutes until softened but still bright. Remove the mixture from the pan and set aside.
  3. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into the same skillet over low heat, stirring gently to scramble. Cook until just set but still moist, about 2-3 minutes. Remove from heat.
  4. Lay out a tortilla on a flat surface. Spoon an even layer of chorizo and veggies down the center, followed by scrambled eggs, then sprinkle with shredded cheese.
  5. Fold in the sides and then roll tightly from the bottom up, creating a neat package.
  6. Heat 1 tablespoon of oil in the skillet over medium heat. Place the burrito seam side down and cook for 2-3 minutes until golden and crispy. Flip carefully and crisp the other side for another 2-3 minutes.
  7. Remove from skillet, let cool for a minute, then slice in half if desired. Add your favorite toppings like fresh cilantro or hot sauce.

Notes

Use medium heat when frying the burrito to avoid burning the tortilla while keeping the eggs moist. Drain excess fat from chorizo to prevent sogginess. Warm tortillas if cold to prevent cracking. For a vegetarian version, substitute chorizo with mushrooms or spiced black beans. Burritos can be made ahead by preparing filling in advance and crisping just before serving.

Nutrition

Keywords: breakfast burrito, chorizo, eggs, crispy tortilla, quick breakfast, easy recipe, brunch, Mexican breakfast

Find it online: https://dahliadishes.com/crispy-ultimate-breakfast-burrito-with-chorizo-and-eggs-easy-recipe/