Chorizo Breakfast Burrito Wrap

Craving a hot breakfast that is bold and deeply satisfying Chorizo breakfast burritos are my go to when I need something hearty for a busy morning or weekend brunch These pack fluffy eggs browned potatoes chorizo sausage melty cheese and bright peppers all in a crispy tortilla I first fell in love with these after a trip to Texas where breakfast burritos reign supreme and I have been making them ever since

I have made these for friends and family dozens of times and there are never leftovers Everybody wants the recipe

Ingredients

• Chorizo pork sausage: gives a signature heat and savory flavor Look for Mexican style chorizo in the meat section

• Russet potatoes: add creaminess and hearty texture Use fresh firm potatoes without soft spots

• Red and green bell peppers: provide color and a sweet bite Choose glossy firm peppers for vibrant flavor

• Onion: brings a gentle savoriness to balance the sausage A small yellow or white onion works best

• Olive oil: for sautéing helps crisp the potatoes and develop flavor Pick a good quality extra virgin olive oil

• Salt and black pepper: for seasoning make sure your spices are fresh for best taste

• Eggs plus a splash of milk: yield fluffy soft curds I use large or medium eggs depending on what I have

• Butter: adds a creamy touch to the scrambled eggs Salted butter gives extra richness

• Shredded cheese: binds everything together and melts beautifully Colby jack is great but cheddar or pepper jack are also delicious

• Burrito size flour tortillas: are large and sturdy enough to hold all the fillings Warm them before rolling to prevent tearing

Step by Step Instructions

Cook the Chorizo:

Heat a large skillet over medium high and add the chorizo sausage Cook for about ten to twelve minutes breaking it up into small crumbles until fully cooked through Remove cooked chorizo to a plate to prevent overcooking

Sauté the Vegetables and Potatoes:

Pour olive oil into the same pan Add diced potatoes diced red and green bell peppers and onion Cook for fifteen to twenty minutes stirring often Potatoes should be fork tender and just starting to brown Season with one teaspoon salt and black pepper Remove mixture to a plate and keep warm

Scramble the Eggs:

In a bowl whisk together eggs and milk until completely combined Wipe out the skillet to remove any bits Melt butter over medium low then pour in the eggs Using a rubber spatula gently stir and fold eggs from edge to center Continue until curds form and eggs are just set Soft eggs make for a tastier filling Season with remaining salt Set aside once done

Warm the Tortillas:

Place flour tortillas between two damp paper towels and microwave for about fifteen to thirty seconds so they become soft and flexible This keeps them from cracking when rolling

Fill and Roll the Burritos:

Lay out the warm tortillas Spoon the potato veggie mixture chorizo and eggs evenly onto each Add a generous sprinkle of shredded cheese Roll tortillas by folding in sides and tucking tight as you roll so filling stays inside

Crisp the Burritos:

Heat a skillet on medium high and add a little olive oil Place burritos seam side down and cook for one to two minutes per side until the tortilla crisps and browns This step adds extra crunch and flavor

Serve:

Slice in half and serve hot with Pico de Gallo salsa or hot sauce on the side

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Colby jack cheese brings creamy meltiness that my family always asks for I love making these with my daughter on Saturday mornings when the house smells like chorizo and peppers and everyone is happy to gather around the table

Storage Tips

To store leftovers let burritos cool completely then wrap tightly in foil or plastic wrap Keep in the fridge for up to four days For longer storage place in freezer safe bags and freeze for up to three months Thaw overnight in the fridge before reheating Warm in the microwave or skillet for best texture

Ingredient Substitutions

If you cannot find chorizo any spicy sausage will work such as hot Italian or even andouille For a milder version use breakfast sausage or turkey sausage Dairy free cheese can be swapped in and potatoes can be replaced with sweet potatoes for a different spin Gluten free tortillas are an option if you wish

Serving Suggestions

These burritos are delicious with fresh salsa avocado slices or a spoonful of sour cream For extra heat serve with hot sauce Breakfast potatoes or a fruit salad round out the meal

Cultural and Historical Context

Breakfast burritos have roots in Mexican and Tex Mex cuisine combining classic breakfast favorites with the convenience of a handheld wrap They became popular in the southwest United States and have now spread across the country with endless filling variations

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Frequently Asked Questions

→ What type of chorizo works best?

Pork chorizo is ideal for robust flavor and authentic texture, but turkey or plant-based versions can also be used.

→ How do I keep scrambled eggs soft in the burrito?

Whisk eggs with milk and cook on low heat, stirring gently to keep them creamy and tender.

→ Can I prep these burritos ahead of time?

Yes, assemble and wrap the burritos, then refrigerate or freeze for reheating as needed.

→ Is it necessary to fry the wrapped burritos?

Frying adds a crispy exterior, but you may simply warm in the microwave for a soft finish.

→ Which toppings go well with these wraps?

Fresh salsa, Pico de Gallo, avocado, or sour cream complement the savory filling perfectly.

→ Can I make this vegetarian?

Swap chorizo for seasoned beans or a plant-based alternative for a meatless option.