Breakfast Burrito

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A Delicious Mexican Breakfast

Picture this breakfast burrito. A warm, soft flour tortilla, filled with fluffly scrambled eggs seasoned with chorizo, green chilies and melted monterey jack cheese hugging crispy hash brown potatoes and sauteed onion, seasoned with salt and pepper.

This really is heavenly. My two sons wolf these down when I make em. Gone in the blink of an eye.

So when the mood strikes and you are looking for a satisfying Mexican breakfast, try this. It won’t let you down.

What Is Chorizo?

You will notice this recipe has chorizo in it and you might be wondering what that is if you’ve never had it.

Chorizo is a sausage, either pork or beef that contains Mexican seasonings depending on where you get it.

Some are spicier than others so read the label.

You can easily find pork or beef chorizo in your local supermarket. A little bit goes a long way as it can be a bit spicy.

The chorizo I use in this recipe isn’t too terribly spicy but adds a lot of flavor to the eggs. But remember you have to cook it by removing the casing before eating. There is usually chili powder, garlic, vinegar, oregano, cumin etc. in chorizo to spice it up.

You Can Freeze Breakfast Burritos

A great time saver is to make up a bunch of burritos assembly-line-style, and freeze them.

When you are hungry or in a time crunch, pull one out of the freezer and pop it in the microwave for two to three minutes and breakfast is served.

This is a basic go-to recipe that can be customized anyway you want. Add things you like and take out the items you don’t.

Burrito Fillings To Try

Here are some ingredients you can add to take the breakfast burrito to the next level.

  • chopped tomatoes
  • bell peppers
  • sliced mushrooms, sauteed
  • avocado or guacamole
  • bacon
  • sausage
  • sour cream
  • refried beans, beans and eggs go great together
  • spanish rice
  • salsa
  • chipotle peppers
  • spinach
  • chopped olives

Now keep in mind, if you are planning to eat your burritos right away, any of the above ingredients will work. If you are planning on freezing some burritos, I would leave out items like guacamole, sour cream, salsa, and tomato as they don’t freeze as well.

Best to stick to the basic recipe for freezing. You will get better results.

And speaking of freezing, I would wrap each burrito in foil and then place in a ziploc freezer bag.

Check Out My Video On How To Make Breakfast Burritos

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Breakfast Burrito Recipe

Makes 4 to 6 burritos depending on tortilla size


  • 4 eggs
  • 6 oz. pork or beef chorizo
  • 3 cups frozen hash browns
  • 1/2 yellow onion, diced
  • 4 oz. can chopped green chilies
  • 1 cup shredded monterey jack cheese, or your favorite
  • 3 tbsp. olive oil
  • salt and pepper to taste
  • 5 or 6 flour tortillas


Remove the casing on the chorizo and cook in a frying pan over medium high heat for 7 to 10 minutes.

You will notice as the chorizo cooks, it looks quite greasy and liquid. Not to worry as you will be draining off the grease using a fine metal sieve.

Once the chorizo is done, grab a shallow bowl and place the sieve in the bowl. Pour all the chorizo mixture into the sieve. Lift the sieve up and stir and press the chorizo with a spoon to help the grease drain out into the bowl.

Place the chorizo back into the frying pan. Make sure the heat is off.

In another pan (preferably cast iron), add the olive oil and heat to medium high. Add the chopped onion and sauté about 3 minutes or until onion is translucent.

Push the onion to one side of the pan and add the hash browns, spreading them evenly all across the pan. Scoop the onion to the top of the potatoes and spread them out. Salt and pepper them.

Cover the pan and cook for 3 to 5 minutes. Your goal is to let the potatoes cook without stirring so they can get all crispy and brown.

After 3 minutes check if they are browning up. Use a spatula to lift up some of the potatoes to see how they are doing. If they are not brown enough, let them cook a couple more minutes.

When ready to turn, use the spatula to lift and turn over sections of potatoes at a time until all are turned over. Salt and pepper again.

Keep the lid off and cook an addition 3 to 5 minutes. Turn off the heat to the potatoes when the second side has browned up nicely.

Cooking The Eggs For The Breakfast Burrito

Now back to the frying pan with the drained chorizo.

Turn the burner on to medium high and spread the chorizo out evenly in the pan.

Scramble the eggs in a bowl with a fork. Pour the eggs over the chorizo and add the green chilies and cheese.

Turn the heat to low. You want your eggs to cook slowly so they will be fluffy. So slow is the way to go.

After you pour the eggs in let them set up for just a minute. Then slowly push the eggs to the center with a spatula.

You will notice the runny part of the egg will run underneath. Continue to slowly push the egg toward the center, working your way around the pan.

Try not to over stir the eggs. Keep turning over the eggs until they are done to your liking and turn off the heat.

Assembling The Breakfast Burrito

I like to use my fabric tortilla oven to warm my flour tortillas. Place 6 tortillas in the “oven” and cook on high for 45 seconds in a microwave.

If you don’t have a tortilla oven, you can place one or two flour tortillas on a plate and cover with a damp paper towel. Place them in the microwave for 30 seconds on high.

It’s important to warm your tortillas first before placing the eggs and hashbrown mixture in them. It makes folding them much easier and they don’t break or tear.

Take a warm tortilla and place a good size scoop of egg mixture down the center of the tortilla and then add a scoop of hash browns. Add any additional items mentioned above.

Fold up the bottom of the tortilla and then roll the sides. This will leave one side of your breakfast burrito open so you can add even more ingredients if you choose.

If you are freezing burritos, fold up both ends of the burrito to keep the ingredients protected from freezer burn. Be sure to wrap the breakfast burrito in foil and place in a ziploc bag.


Rockin Robin

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