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Chorizo and Egg Burrito Recipe

Mexican-American · Main course · 25 min total

A hearty breakfast burrito filled with spicy chorizo, fluffy scrambled eggs, melted cheese, and fresh salsa, perfect for a satisfying start to the day.

Ingredients

• 1 tablespoon olive oil
• 8 oz Mexican chorizo, casing removed
• 8 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 4 large flour tortillas (10-inch)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup pico de gallo or salsa
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove chorizo from skillet and set aside, leaving a thin layer of oil in the pan.
2. In a bowl, whisk together eggs, milk, salt, and pepper until well combined. Reduce heat to medium-low and pour eggs into the skillet. Cook, stirring gently, until eggs are just set but still soft, about 3-4 minutes. Remove from heat.
3. Warm tortillas in a dry skillet or microwave until pliable. To assemble, place a tortilla on a plate. Spoon about 1/4 of the chorizo down the center, then top with 1/4 of the scrambled eggs, 1/4 cup cheese, 2 tablespoons pico de gallo, and a sprinkle of cilantro. Add avocado slices if using.
4. Fold the sides of the tortilla over the filling, then roll up tightly from the bottom to form a burrito. Repeat with remaining ingredients.
5. Serve immediately, or if desired, lightly toast the burritos seam-side down in a skillet for 1-2 minutes per side for a crispy exterior.

Tips

• For a lighter version, use turkey chorizo and low-fat cheese.
• Burritos can be wrapped in foil and refrigerated for up to 2 days; reheat in a skillet or oven.
• Customize with black beans, rice, or sour cream.

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