Breakfast Burrito
This breakfast burrito is warm, savory, and satisfying, with soft scrambled eggs, spicy chorizo, melted cheddar, cool avocado, and tangy salsa wrapped in a tender flour tortilla. It is rich without being heavy and comes together quickly, making it ideal for a classic beginner-friendly breakfast or brunch.
Ingredients
Burrito filling
- 120 gfresh chorizo, casings removed
- 4 largeeggs
- 2 gfine salt
- 1 gblack pepper
- 60 gcheddar, grated
To assemble
- 2 (about 60 g each)large flour tortillas
- 80 gsalsa roja
- 1 medium (about 120 g flesh)avocado, sliced
- 40 gcrema
Instructions
- 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.
- 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.
- 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
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.
- 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.
- 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.
Nutrition per serving
Notes
- •Use fresh Mexican-style chorizo, not cured Spanish chorizo; the fresh sausage gives the classic soft, juicy filling.
- •If your salsa is very wet, drain off a little excess liquid before adding it so the burrito does not become soggy.
- •For an even quicker version, buy pre-grated cheddar and use a smooth restaurant-style salsa.
- •Serve with extra salsa, lime wedges, or hot sauce if you like more acidity and heat.
Background
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.
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