Chorizo Breakfast Burritos Recipe

Chorizo sausage: A spicy, flavorful sausage that adds a smoky kick to the dish.

Eggs: The main protein that makes the burrito hearty and filling.

Milk: Mixed with eggs to make the scrambled eggs soft and creamy.

Shredded cheese: Adds a melty, cheesy layer that brings everything together.

Flour tortillas: Soft wraps that hold all the ingredients inside.

Butter: Used to cook the eggs and add a rich flavor.

One of the key steps in this Chorizo Breakfast Burritos Recipe is scrambling the eggs just right. Here’s how you can do it so they turn out soft and fluffy every time:

1. After whisking the eggs and milk together, heat your skillet over medium heat and melt the butter.
2. Pour the egg mixture into the skillet. Let it sit for a few seconds without stirring so it starts to set on the bottom.
3. Use a spatula to gently push the eggs from the edges toward the center. Keep moving the eggs slowly and gently, scraping the skillet as you go.
4. Keep stirring and folding the eggs until they look mostly cooked but still a little shiny and soft. Then take them off the heat because they will keep cooking a bit from the residual heat.

Doing it this way helps the eggs stay creamy and not dry or rubbery. If you scramble too fast or on too high heat, the eggs can get tough and lose that nice soft texture that makes the burritos so tasty.

When I first tried scrambling eggs for this recipe, I used high heat and stirred constantly, and the eggs ended up dry and crumbly. After I slowed down and used medium heat, the eggs turned out way better. Also, adding the milk makes the eggs extra fluffy and smooth, which is a little trick I love to use. It’s a small step that really makes a difference in how the filling feels in your mouth.

Once your eggs are perfectly scrambled, mixing in the cooked chorizo is easy and delicious. This technique makes the whole burrito come together with the best texture and flavor.

• chorizo sausage - Substitute with ground turkey with smoked paprika and garlic: This provides a similar smoky and spicy flavor profile without the pork.

• chorizo sausage - Substitute with soy chorizo: A vegetarian option that mimics the texture and spices of traditional chorizo.

• large eggs - Substitute with tofu scramble: Tofu can be crumbled and seasoned to resemble scrambled eggs, making it a great vegan alternative.

• large eggs - Substitute with egg whites: For a lower cholesterol option, use egg whites instead of whole eggs.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in scrambled eggs.

• milk - Substitute with oat milk: Oat milk provides a creamy texture similar to cow's milk and is also dairy-free.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor without the dairy, suitable for vegans.

• shredded cheese - Substitute with vegan cheese: Vegan cheese melts similarly to regular cheese and is a good dairy-free alternative.

• large flour tortillas - Substitute with corn tortillas: Corn tortillas are gluten-free and offer a different texture and flavor.

• large flour tortillas - Substitute with whole wheat tortillas: These provide more fiber and nutrients compared to regular flour tortillas.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for cooking eggs.

• butter - Substitute with vegan butter: Vegan butter provides a similar taste and texture for those avoiding dairy.

• Allow the chorizo breakfast burritos to cool completely at room temperature. This prevents condensation from forming, which can make the tortillas soggy.

• Wrap each burrito individually in aluminum foil or plastic wrap. This ensures they maintain their shape and prevents them from sticking together.

• For added protection, place the wrapped burritos in a resealable plastic bag or airtight container. This helps to keep them fresh and prevents any unwanted freezer burn.

• Label the bag or container with the date. This is a helpful reminder of when you stored them, ensuring you enjoy them at their peak freshness.

• Store the burritos in the refrigerator if you plan to eat them within 3-4 days. This is perfect for a quick grab-and-go breakfast during the week.

• For longer storage, place the burritos in the freezer. They can be frozen for up to 2 months, making them a convenient option for meal prep.

• When ready to enjoy, remove the desired number of burritos from the refrigerator or freezer.

• If refrigerated, you can reheat them in the microwave for about 1-2 minutes, or until heated through. For a crispier texture, consider reheating them in a skillet over medium heat.

• If frozen, unwrap the burrito and microwave on a defrost setting for 1-2 minutes, then heat on high for an additional 1-2 minutes. Alternatively, you can bake them in the oven at 350°F (175°C) for about 20 minutes, ensuring they are heated evenly.

• Enjoy your chorizo breakfast burritos with your favorite toppings, such as salsa, avocado, or a dollop of sour cream.

• For a crispy exterior, preheat your oven to 350°F (175°C). Wrap each burrito in aluminum foil and place them on a baking sheet. Heat for about 15-20 minutes or until warmed through. This method ensures the tortilla remains soft while the filling is heated evenly.

• If you're in a hurry, the microwave is your best friend. Wrap the burrito in a damp paper towel to prevent it from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating. The cheese will melt beautifully, and the eggs will be perfectly warm.

• For a stovetop approach, heat a non-stick skillet over medium heat. Place the burrito seam side down in the skillet. Cover with a lid and heat for about 3-4 minutes on each side. This method gives the tortilla a delightful crispiness while keeping the inside warm and gooey.

• If you have an air fryer, preheat it to 350°F (175°C). Place the burrito in the basket and heat for about 5-7 minutes. The air fryer will give the tortilla a nice crunch while ensuring the chorizo and eggs are heated through.

• For those who enjoy a bit of steam, use a steamer basket. Place the burrito in the basket over boiling water, cover, and steam for about 5-7 minutes. This method keeps the tortilla soft and the filling moist, perfect for a gentle reheat.

• Skillet: A flat-bottomed pan used for cooking the chorizo and scrambling the eggs. It's essential for even heat distribution.

• Mixing bowl: A bowl used to whisk together the eggs and milk, ensuring they are well combined before cooking.

• Whisk: A tool used to beat or stir the eggs and milk together, creating a smooth mixture.

• Spatula: A flexible tool used for stirring the eggs while they cook and for mixing the chorizo back into the eggs.

• Microwave: An appliance used to quickly warm the tortillas, making them pliable for rolling.

• Knife: A tool used to cut open the chorizo package and to slice any additional ingredients if desired.

• Cutting board: A flat surface used to safely cut and prepare ingredients like chorizo.

• Measuring cup: A tool used to measure the milk accurately, ensuring the right consistency for the scrambled eggs.

Prepare ingredients ahead: Cook the chorizo and scramble the eggs the night before. Store them in the fridge to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to eliminate the need for grating, speeding up the assembly process.

Microwave tortillas: Warm the tortillas in the microwave for a few seconds instead of using a skillet to save time.

Batch cook: Double the recipe and freeze extra burritos for quick breakfasts throughout the week.