Chorizo and Egg Breakfast Burritos

Chorizo and egg breakfast burritos. If you're looking for a hearty filling breakfast or brunch then this is the perfect start to your day!

Chorizo and egg breakfast burritos. Delicious, quick to make and stuffed with chorizo, mushrooms and egg.

Folks, forget about heading out to have brunch at a fast food restaurant this weekend.

Why not have THESE amazing sausage and egg breakfast burritos as a MUCH healthier option instead?

Remember how I promised in the vegetarian Quick Healthy Breakfast Burritos recipe to bring you a meat version of Breakfast Burritos, similar to that I had in Las Vegas, well here it is!

I just know that you're going to love these because at the moment my other half and I cannot get enough of them.

They're often our tasty Saturday brunch when we've just got back from the gym and we're desperately in need of something quick to fill us up!

I know I use chorizo sausage in a lot of my recipes. And I know I've probably said that to you before haven't I?

But seriously folks with chorizo sausage you get a whole load of flavour for such a little cost.

Not just that; because chorizo sausage releases it's delicious oily flavours literally straight away into the pan on heating, you don't need to use any additional oil. So you're saving on additional calories too.

The released chorizo oil is then perfect for cooking your onions, mushrooms and eggs in, as they all absorb that tasty oil. Yum! 😀

These chorizo and egg breakfast burritos are going to take your breakfast to the next level and make your tastebuds dance.

Everything inside these hearty breakfast beauties is amazing.

They're packed with so many filling ingredients they'll keep you fuller for longer too.

Now, my other half and I like a bit of heat in our chorizo and egg breakfast burritos.

Of course that's a personal choice, and if not yours, and you'd prefer less or no heat then just leave out the green chilli.

Why not double up the amount of burritos you make when cooking, and take the one’s you don’t eat for breakfast with you when you go out for the day as a packed lunch to save money instead of eating out?

And if you don't have time to make these then consider making my slow cooker budget bean burritos instead!

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Breakfast Burritos
• 🍽 Equipment
• 💭 FAQ's
• 🥗 Other Popular Breakfast Egg Recipes You Might Also Like
• 📋 Chorizo and Egg Breakfast Burritos Recipe
• 🧾 Nutrition Label
• ⭐ Rate The Recipe

🥘 Ingredients

• Cooking Oil Spray - or use 1 teaspoon of olive or vegetable oil.
• Chorizo Sausage - see FAQ's for best chorizo to use.
• Red Onion - you can use a white or brown onion instead.
• Green Chilli - optional
• Button Mushrooms - you can use any kind of chopped mushrooms.
• 4 Eggs - I use large free range eggs.
• Salt And Freshly Ground Black Pepper
• Low Fat Grated Cheese - I use cheddar cheese. You can also use grated mozarella or another hard cheese. Using a full fat cheese will alter the nutritional label.
• Corn Flour Tortillas - you could also use whole wheat tortillas or different kind of wrap of your choice.

See recipe card for quantities.

🔪 How To Make Breakfast Burritos

Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make these chorizo and egg breakfast burritos.

1. Spray a large non-stick pan with the cooking oil spray. Place over a medium heat.
2. Add the chorizo. Cook, stirring until browned but not burnt.
3. Add the onion and cook.
4. Stir in the chilli pepper and button mushrooms.
5. Whilst the vegetables are cooking whisk the eggs in a bowl with the seasoning.
6. When the vegetables are cooked add the egg mixture to the pan. Cook over a lower heat stirring to scramble them.
7. Remove the pan from the heat.
8. Lay the tortillas out. Divide the filling between them making sure you keep the filling in the centre and then sprinkle the grated cheese on top.
9. Pull the bottom half of the burrito over to meet the top half. Then, pull the tortilla back. This will form the filling into a roll. Next, fold one side in and then the other side.
10. With both ends folded, tightly roll your tortilla until you have a perfect, beautiful burrito. Cut in half and serve hot.

🍽 Equipment

To Make These Sausage And Egg Breakfast Burritos You May Need....

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).

If you do click through, then thanks for being a part of Neil’s Healthy Meals!

I use this glass bowl from Pyrex.

As you can see it's relatively inexpensive.

It's oven safe and scratch resistant too.

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💭 FAQ's

Tips For How To Make Chorizo and Egg Breakfast Burritos

Which Chorizo Is Best To Use?

There are many types of chorizo available. The best two and most available are the Mexican and Spanish varieties.

Mexican Chorizo is the most common type of chorizo used in breakfast burritos. Because of its bold, spicy flavour it pairs well with eggs.

Spanish Chorizo has a smoky flavour that adds depth to any dish. For a less spicy breakfast burrito use this rather than Mexican chorizo.

Can I Freeze Egg Burritos?

Yes you can. They're freezer friendly.

You can freeze the cooked rolled burritos. Simply wrap them in grease proof paper and transfer them to airtight containers. Defrost them thoroughly overnight in the fridge. Reheat them in your microwave.

🥗 Other Popular Breakfast Egg Recipes You Might Also Like

🧾 Nutrition Label

Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.

⭐ Rate The Recipe

If you’ve made this chorizo and egg breakfast burritos recipe, or any other recipes on Neil's Healthy Meals, then please let me know.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂