Chorizo Breakfast Burrito Wrap

Category: Morning Meals Worth Getting Out of Bed For

Start your morning with a flavorful wrap packed with spicy chorizo sausage, sautéed potatoes, bell peppers, and onions. This dish combines fluffy scrambled eggs with melty cheese, all tucked inside a warm tortilla. After filling and rolling, briefly crisp the wrap in a skillet for extra texture. It’s a satisfying combination of savory, creamy, and crispy elements. Ideal for meal prep—simply freeze and reheat. Enjoy with salsa or Pico de Gallo for a fresh kick at breakfast, or whenever you crave a hearty, portable meal.

Clare Recipes
Created By Lily Chen
Updated on Thu, 19 Jun 2025 14:20:16 GMT
A chorizo breakfast burrito with a side of salsa. Save
A chorizo breakfast burrito with a side of salsa. | lilicooks.com

This Chorizo Breakfast Burrito is the ultimate morning comfort food packed with spicy chorizo, tender potatoes, fluffy eggs, vibrant peppers, gooey cheese, and wrapped in a warm flour tortilla. Perfect for meal prep, brunch with friends, or whenever you need a filling start to your day, these burritos bring everyone to the table.

Every time I make these for a lazy Sunday, my home fills with the irresistible smell of peppers and chorizo. I have yet to find a breakfast my friends request more often.

Ingredients

  • Chorizo sausage: brings bold flavor and just the right amount of heat look for fresh pork chorizo in the butcher case for the best texture
  • Olive oil: ensures the potatoes brown evenly a good extra virgin variety gives deeper flavor
  • Russet potatoes: crisp up on the edges and turn creamy inside always select firm potatoes without any sprouting
  • Red and green bell peppers: add color and sweetness pick brightly colored firm peppers
  • Onion: gives a savory backbone yellow or white onion both work well
  • Salt and black pepper: balance flavors and bring out the natural sweetness of the veggies use flaky salt for more texture if you have it
  • Large eggs: create a fluffy tender filling pasture raised eggs make a real difference in flavor
  • Milk: makes the scrambled eggs extra creamy whole milk is best but any type works
  • Butter: adds richness and helps the eggs cook gently unsalted butter is ideal here
  • Shredded cheese: gives melt and richness Colby Jack is my go to but cheddar or pepper jack work too try shredding your own for the best melt
  • Flour tortillas: hold everything together soft burrito size tortillas make rolling easier look for fresh or locally made if possible

Step-by-Step Instructions

Cook the Chorizo:
Brown the chorizo sausage in a large skillet over medium high heat for about twelve minutes stirring and breaking into small pieces as it cooks this renders the fat and builds savory flavor Once browned transfer to a plate and set aside
Cook the Potatoes and Veggies:
Add olive oil to the same skillet then add diced potatoes red bell pepper green bell pepper and onion Cook for fifteen to twenty minutes stirring occasionally until potatoes are fork tender and golden Season with salt and pepper to taste Move the cooked veggies to a plate
Scramble the Eggs:
In a bowl whisk together eggs and milk until smooth Wipe out the skillet with a paper towel melt butter over medium low heat then pour in the eggs Gently push the eggs with a spatula until just set and still creamy Season with the rest of the salt and pepper Remove from the heat
Warm the Tortillas:
Place tortillas between two damp paper towels Heat in the microwave for about twenty seconds until soft and pliable This prevents cracking when rolling
Assemble the Burritos:
Lay out the tortillas Divide the chorizo veggie mix and eggs evenly among them Top each with plenty of shredded cheese
Roll and Crisp the Burritos:
Fold the edges of the tortillas in and roll tightly Heat a little olive oil in a skillet over medium high and sear each burrito for one to two minutes per side until the exterior is golden and crisp
Serve:
Enjoy hot with salsa or Pico de Gallo for extra flavor Each bite is a little spicy cheesy and hearty
A chorizo breakfast burrito with eggs, potatoes, and peppers. Save
A chorizo breakfast burrito with eggs, potatoes, and peppers. | lilicooks.com

My favorite part is the golden crispy pan fried tortilla that adds just enough crunch Sometimes my son helps me roll the burritos and ends up sneaking cheese the whole time Those little moments in the kitchen make this recipe extra special for me

Make Ahead and Storage Tips

To store wrap cooled burritos in plastic wrap and keep in the refrigerator for up to four days For freezing wrap each burrito tightly and store in a freezer bag Thaw in the fridge overnight then microwave or crisp in a skillet for a quick breakfast

Ingredient Swaps

You can use chicken or turkey chorizo for a lighter version Swap in sweet potatoes or Yukon gold potatoes for a different texture or taste Monterey Jack or pepper jack cheese adds new flavor Try spinach or mushrooms if you want extra veggies

Serving Suggestions

Top with salsa avocado or a dollop of sour cream for more richness Serve sliced fruit or a simple green salad on the side for balance If you have guests set up a build your own burrito bar for fun

A chorizo breakfast burrito is wrapped in a tortilla. Save
A chorizo breakfast burrito is wrapped in a tortilla. | lilicooks.com

Recipe History

Chorizo breakfast burritos are a Southwest staple combining Spanish style sausage with burritos popularized by Mexican American communities It is a recipe that has evolved to become a brunch favorite across the US and always feels like a celebration

Recipe FAQs

→ Can I make these ahead for busy mornings?

Yes, you can assemble the wraps, then freeze them for up to three months. Just thaw overnight and reheat as needed.

→ What alternatives can I use for chorizo?

Swap in turkey sausage, breakfast sausage, or even black beans for a different flavor or for a meatless option.

→ How do I keep the wrap from getting soggy when reheating?

Reheat in a skillet for a crispy exterior or use the oven instead of the microwave for better texture.

→ Can I add extra vegetables?

Absolutely! Try adding spinach, mushrooms, or jalapeños to boost nutrients and flavor.

→ What cheese works best besides Colby jack?

Cheddar, Monterey Jack, or pepper jack melt well and complement the spicy chorizo flavor beautifully.

Chorizo Breakfast Burrito Wrap

Savory chorizo, eggs, potatoes, peppers, and cheese folded into a warm tortilla for a satisfying morning meal.

Preparation Time
10 min
Cooking Time
30 min
Overall Time
40 min
Created By: Lily Chen

Category: Breakfast & Brunch

Skill Level: Moderate

Cuisine Type: Mexican

Output: 6 Serves

Dietary Options: ~

Ingredients

→ Main Ingredients

01 1 pound chorizo pork sausage
02 1/4 cup olive oil
03 4 cups russet potatoes, diced into 1/4 inch pieces
04 1/2 cup red bell pepper, diced
05 1 small onion, diced
06 1/2 cup green bell pepper, diced
07 2 teaspoons salt, divided
08 1/2 teaspoon black pepper
09 6 large eggs or 8 medium eggs
10 1/4 cup milk
11 2 tablespoons butter
12 3 cups shredded cheese (e.g., colby jack)
13 6 burrito-size flour tortillas

Steps

Step 01

Heat a large skillet on medium-high heat, add the ground chorizo, and cook for 10-12 minutes, breaking it up as it cooks. Remove to a plate and set aside.

Step 02

Add 1/4 cup olive oil to the skillet, then add the diced potatoes, red bell peppers, onions, and green bell peppers. Cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender. Season with 1 teaspoon of salt and black pepper. Remove to a plate and set aside.

Step 03

In a medium bowl, whisk together the eggs and milk until combined. Wipe the skillet clean, heat it on medium-low, and add the butter. Once melted, add the eggs and gently push them around with a rubber spatula until set. Season with the remaining salt and pepper, turn off the heat, and set aside.

Step 04

Place the flour tortillas between two damp paper towels and heat in the microwave for 15-30 seconds to soften.

Step 05

Lay the tortillas out and divide the filling (chorizo, vegetables, and eggs) evenly among them. Top each with shredded cheese.

Step 06

Fold the sides of the tortillas inward, then roll them up tightly, tucking as you go.

Step 07

Heat a skillet on medium-high and add 1 tablespoon olive oil. Place a few burritos into the skillet and fry for 1-2 minutes per side until slightly crispy.

Step 08

Serve the burritos with Pico de Gallo or salsa as desired.

Tips

  1. Frying the burritos is optional; alternatively, you can heat them in the microwave for 1-2 minutes until warmed through.
  2. To freeze the burritos, individually wrap them in plastic wrap and store in a large ziplock freezer bag for up to 3 months. Thaw in the refrigerator before reheating.

Required Tools

  • Large skillet
  • Medium bowl
  • Rubber spatula
  • Microwave

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains eggs
  • Contains dairy (cheese, milk, butter)
  • Contains gluten (flour tortillas)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 438
  • Fats: 30 g
  • Carbohydrates: 22 g
  • Proteins: 21 g