Breakfast Burrito

Nutrition · per serving

Steps

1. 1

   Prepare everything before you start: crack the eggs into a bowl, add the salt and black pepper, and beat just until fully combined and slightly frothy. Grate the cheddar if needed, slice the avocado, and set out the tortillas, salsa, and crema. This mise en place keeps the burritos on schedule and prevents the eggs from overcooking.

   4 large eggs2 g fine salt1 g black pepper60 g cheddar, grated2 (about 60 g each) large flour tortillas80 g salsa roja1 medium (about 120 g flesh) avocado, sliced40 g crema
2. 2

   Heat a nonstick frying pan over medium heat. Add the chorizo and cook for 3-4 minutes, breaking it into small crumbles with a spatula, until browned and cooked through. If it releases a lot of fat, keep about 1 teaspoon in the pan and spoon off the excess so the filling stays rich but not greasy.

   120 g fresh chorizo, casings removed
3. 3

   Lower the heat to medium-low. Pour the beaten eggs into the pan with the chorizo and stir gently, scraping across the base in slow folds. When the eggs are mostly set but still glossy and soft, about 1-2 minutes, take the pan off the heat; residual heat will finish them. Stir in the cheddar so it melts into the eggs.

   4 large eggs2 g fine salt1 g black pepper120 g fresh chorizo, casings removed60 g cheddar, grated
4. 4

   Warm the flour tortillas briefly so they become flexible: 15-20 seconds per side in a dry pan or a few seconds in the microwave under a clean towel. A warm tortilla folds without cracking.

   2 (about 60 g each) large flour tortillas
5. 5

   Assemble the burritos. Divide the chorizo-egg mixture between the centers of the tortillas. Top each with salsa roja, sliced avocado, and crema, keeping the filling in a compact line and leaving a border around the edges so the burritos seal neatly.

   2 (about 60 g each) large flour tortillas80 g salsa roja1 medium (about 120 g flesh) avocado, sliced40 g crema120 g fresh chorizo, casings removed4 large eggs60 g cheddar, grated
6. 6

   Fold the sides inward, then roll each tortilla tightly from the bottom into a burrito. For a crisp finish and better hold, place seam-side down in the dry pan over medium heat for 1 minute per side until lightly golden. Serve immediately while hot and creamy inside.

   2 (about 60 g each) large flour tortillas

Origin & History

Breakfast burritos are a borderlands staple strongly associated with northern Mexico and the American Southwest, where flour tortillas are common and hearty morning fillings are popular. Versions with eggs, sausage, cheese, and salsa became especially widespread as a practical handheld breakfast, blending Mexican ingredients with everyday diner-style convenience.