Chorizo Burritos

This post may contain affiliate links. As Amazon Associates we earn from qualifying purchases.

Start your day with our delicious and filling Chorizo Burritos! Flour tortillas loaded with spicy sausage, seasoned potatoes, scrambled eggs and Monterey Jack cheese.

Chorizo sausage is a versatile meat that can be used in a variety of ways. We use it in our chorizo enchiladas, on our breakfast taco board, and in our chorizo tacos recipes.

For today’s post, we’re sharing our chorizo breakfast burritos. Think of it like a chorizo breakfast bowl wrapped in a flour tortilla.

It’s a great way to spice up breakfast. Best of all, they can be made in advance, frozen, and reheated at your leisure. Before we get started, I want to emphasize that this is a spicy dish. So much so, that I personally couldn’t finish one.

So, if you’re searching for a meal that will set your taste buds aflame with flavor and heat, then you’ve come to the right place.

Burritos filled with sausage, eggs, potatoes, and cheese.

How to Make Chorizo Breakfast Burritos:

First, grab a large skillet and place it over medium heat. Pour in the oil and toss in the diced potatoes.

Let them cook until they’re nice and crispy on the outside; about 4-5 minutes on each side. Once done, remove them from the pan.

Diced potatoes cooking in a cast iron skillet.

Next, wipe out the skillet and add the raw sausage. Reduce the heat to low and use a spoon to break up the protein.

Now, let it cook until it’s done, about 7-9 minutes in total. Take it out of the pan and give the skillet a wipe.

Chorizo sausage cooking in a cast iron skillet.

Then, add 1 tablespoon of the butter, the peppers, and the onions. Allow them to cook for about 3 minutes.

Afterward, pour in the cracked and beaten eggs. Sprinkle in some salt and pepper, and cook the eggs until they’re scrambled.

Scrambled eggs cooking in the skillet.

At this point, it’s time to lay out a flour tortilla. Layer in the chorizo, potatoes, eggs, and cheese.

Wrap the burrito and either grill in the pan with the remaining butter or bake it in the oven. Last, serve the burritos while they’re hot.

Portions of each ingredient added to a flour tortilla.

Chorizo Burrito Tips:

  • If chorizo sausage is too spicy, then consider using a simple breakfast sausage instead. The diced jalapenos will still add enough spice to kick start your day.
  • Using frozen potatoes saves time, but using fresh potatoes allows you to seasoning them however you like. For example, paprika spiced taters would infuse the dish with smoky flavor. Something to keep in mind when choosing ingredients.
  • Now, you can make these burritos in advance and store them in your freezer. Simply reheat them in the microwave whenever you want.

What’s good with chorizo?

Given that it’s a spicy pork sausage, just about anything. Starchy foods like pasta and potatoes pair really well with it.

How do you know when chorizo is done cooking?

The best way is to use a meat thermometer. But, if you don’t have one, make sure to cook it until there is no longer any pink colored meat left in the pan.

The finished sausage burritos on a plate.
The finished sausage burritos on a plate.

Chorizo Burritos

4.7 from 3 votes
Print Pin
Author: Kimberly
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 Servings


  • 1 tablespoon vegetable oil
  • 2 cups diced potatoes, or substitute with cubed hash browns
  • 1/2 pound chorizo sausage
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup white onion, diced
  • 1 tablespoon jalapeños, fresh or pickled
  • 4 large eggs, beaten
  • Salt and pepper, to taste
  • 4 flour tortillas, large
  • 8 ounces Monterey jack cheese, shredded


  • Heat a large skillet over medium heat. Add the oil, and potatoes in an even layer. Allow the potatoes to cook for 4 to 5 minutes undisturbed before using a spatula to flip. If they aren’t crispy enough, cook for a few more minutes before turning. Continue cooking until the potatoes reach the desired consistency then remove from the pan. Set aside.
    1 tablespoon vegetable oil
    2 cups diced potatoes
  • Adjust the heat to low to medium, and add the chorizo to the pan. Break up the sausage as it cooks, and cook until no raw pieces remain, about 7 to 8 minutes. Remove the chorizo to a waiting paper towel lined plate. Wipe any excess grease from the pan.
    1/2 pound chorizo sausage
  • Keep the pan on low heat, and add 1 tablespoon of butter, onion, and jalapenos. Cook for 3 to 4 minutes or until the onions and jalapenos begin to soften. Pour in the eggs, salt, and pepper and use a wooden spoon or spatula to scramble with onions and jalapenos. Continue to scramble for 4 to 5 minutes or until the eggs are cooked through. Remove from the pan and wipe away any residual residue.
    2 tablespoons unsalted butter
    1/2 cup white onion
    1 tablespoon jalapeños
    4 large eggs
    Salt and pepper
  • Take one tortilla and place ¼ of the potatoes in the center. Next to the potatoes, place ¼ of the chorizo and ¼ of the eggs. Top the ingredients with 2 ounces of shredded cheese. Roll the tortilla and tuck in both ends, so they’re secure inside the burrito.
    4 flour tortillas
    8 ounces Monterey jack cheese
  • Optional Step: Melt half a tablespoon of butter in the hot pan, and add the burrito seam side down. Cook until browned then flip to the opposite side and cook until browned. Remove from the pan. Repeat with remaining tortillas and filling.
  • Serve hot. Refrigerate any leftovers for up to 3 days.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 finished chorizo breakfast burrito. Actual calories will vary.
*For more information and tips, please refer to the post.


Serving: 1Burrito | Calories: 632kcal | Carbohydrates: 45g | Protein: 25g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 229mg | Sodium: 936mg | Potassium: 634mg | Fiber: 4g | Sugar: 4g | Vitamin A: 893IU | Vitamin C: 16mg | Calcium: 509mg | Iron: 3mg
Get Our Dip Recipes Ebook!More details here ➡️ FREE EBOOK!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating