Chorizo And Egg Burritos Recipes

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CHORIZO BREAKFAST BURRITOS



Chorizo Breakfast Burritos image

A yummy breakfast burrito using chorizo sausage, great for when you're craving greasy breakfast food (i.e. - when you're hung-over)!

Provided by BARB75

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 30m

Yield 4

Number Of Ingredients 7

cooking spray
¾ pound chorizo sausage, casings removed and crumbled
½ cup chopped red onion
1 green chile pepper, seeded and diced
4 eggs
4 flour tortillas
1 cup shredded Cheddar cheese

Steps:

  • Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
  • Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
  • Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

Nutrition Facts : Calories 822.2 calories, Carbohydrate 43 g, Cholesterol 243.1 mg, Fat 53.7 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 21.4 g, Sodium 1759.7 mg, Sugar 3.9 g

CHORIZO EGG BREAKFAST BURRITO RECIPE



Chorizo Egg Breakfast Burrito Recipe image

Chorizo, egg, potato, and avocado breakfast burritos with ranchero cheese and salsa verde. Filling, tasty, and not too complicated. Just right for weekend mornings. Make ahead, great for freezer burritos. (Although, we prefer them freshly made. They're so good they never seem to make it to the freezer.)

Provided by Douglas Cullen

Categories     Breakfast

Time 40m

Number Of Ingredients 10

6 large eggs
10 ozs. Mexican chorizo (spicy pork sausage)
1 large white potato
1 medium white onion
1 small bunch spring onions
6 ounces ranchero cheese (queso ranchero)
2 medium avocados
4 large or 6 medium flour tortillas
2 cups of your favorite salsa (try the salsa verde)
1/2 tsp. salt

Steps:

  • Prep the Chorizo
  • Cut the chorizo in half.
  • Remove the casing with your fingers and discard.
  • Break the chorizo into chunks and set aside.
  • Cooking the Burrito Filling
  • Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.
  • Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.
  • Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.
  • Beat the eggs with 1/2 tsp. salt and pour them into the pan with the chorizo, potato, and onion.
  • Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.
  • Rolling the Burrito
  • Cut the avocado into 1/4" pieces. Slice the spring onion into very thin rings including the 2" of the green stem.
  • Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don't let the tortilla become crispy which makes it difficult to roll.
  • On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.
  • Fold the bottom of the tortilla up about 1" then fold the sides of the tortilla in about 1".
  • Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.
  • Slice the burrito in half to serve.
  • Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.

Nutrition Facts : ServingSize 1 burrito, Calories 889 kcal, Carbohydrate 54 g, Protein 43 g, Fat 56 g, Sodium 2168 mg, Sugar 6 g

CHORIZO-POTATO BREAKFAST BURRITOS



Chorizo-Potato Breakfast Burritos image

This burrito delivers the best of breakfast in every bite: eggs, hash browns, chorizo and cheese.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons vegetable oil
8 ounces fresh chorizo, casings removed
1 cup frozen hash browns (not patties)
8 large eggs
Kosher salt and freshly ground black pepper
A few dashes of hot sauce
1/4 cup chopped fresh cilantro
4 large burrito-size flour tortillas
1 avocado, sliced
1 1/4 cups prepared pico de gallo
1/2 cup shredded Mexican-blend cheese

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces, until cooked through and crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat together the eggs, a pinch of salt, a few grinds of pepper and a few dashes of hot sauce in a medium bowl until well blended. Return the chorizo to the pan and pour the eggs over the potatoes and chorizo and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
  • Working with one tortilla at a time, warm in a large nonstick skillet set over medium heat until pliable. Top with one-quarter of the avocado and egg mixture, 1 tablespoon of the pico de gallo and 2 tablespoons of the cheese. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito fillings. Serve with the remaining pico de gallo on the side.

CHORIZO EGG CASSEROLE



Chorizo Egg Casserole image

Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! -Relina Shirley, Reno, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

1 pound fresh chorizo
3 cups frozen cubed hash brown potatoes
1 medium onion, diced
3/4 cup chopped sweet red pepper
2 garlic cloves, minced
5 large eggs
1-1/2 cups half-and-half cream
1 can (4 ounces) chopped green chiles
2 teaspoons chili powder
1 cup shredded Monterey Jack or pepper jack cheese
1 cup shredded cheddar cheese
3 tablespoons minced fresh cilantro, divided
Sour cream
Hot pepper sauce

Steps:

  • In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

Nutrition Facts : Calories 461 calories, Fat 34g fat (15g saturated fat), Cholesterol 215mg cholesterol, Sodium 1017mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

CHORIZO AND EGG BURRITOS



Chorizo and Egg Burritos image

Make and share this Chorizo and Egg Burritos recipe from Food.com.

Provided by Steve_G

Categories     Breakfast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb fresh chorizo sausage, broken up
6 -8 large eggs, lightly beaten
1 large onion, chopped
6 large flour tortillas, browned in a pan as needed
1/2 cup grated monterey jack cheese
sour cream
hot sauce (optional)
chopped avocado (optional)

Steps:

  • Fry a chopped onion and chorizo (broken up)together until onion is tender and translucent.
  • add 6 to 8 beaten eggs after everything is nice and brown.
  • Keep'em moving until cooked.
  • Serve it on a sour cream coated pan-grilled tortilla, add a bit of grated Monterrey jack and avocado (if desired).
  • Serve with more sour cream and hot sauce.

SPICY CHORIZO BREAKFAST BURRITOS



Spicy Chorizo Breakfast Burritos image

Good spicy breakfast burritos that are not greasy.

Provided by erica

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 30m

Yield 6

Number Of Ingredients 10

½ pound chorizo sausage
cooking spray
½ cup chopped onion
½ cup chopped bell pepper
¼ cup chopped jalapeno pepper
6 large eggs
3 tablespoons milk
1 teaspoon salt
6 (7 inch) flour tortillas, warmed
1 cup shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
  • Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
  • Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 29.2 g, Cholesterol 232.9 mg, Fat 26.2 g, Fiber 2.1 g, Protein 22.8 g, SaturatedFat 10.8 g, Sodium 1171 mg, Sugar 1.8 g

CHORIZO AND EGG BREAKFAST BURRITOS



Chorizo and Egg Breakfast Burritos image

This was taught to me by a Mexican-American friend of mine in Texas. She always made homemade tortillas. I'm not that ambitious but the results are still good.

Provided by Vicki in CT

Categories     Breakfast

Time 12m

Yield 2 burritos, 2 serving(s)

Number Of Ingredients 7

1/4 lb mexican chorizo sausage
1 large potato, diced
3 eggs, slightly beaten
2 large flour tortillas
1/2 cup monterey jack cheese
salt and pepper
salsa

Steps:

  • In small pan boil potatoes until soft. Time depends on the size of the dice. Drain and set aside.
  • Meanwhile, remove casings from chorizo. Cook over medium heat in a non stick skillet until browned. Drain. But do not wipe out skillet. You want a small amount of the fat to remain.
  • Add cooked sausage back into pan. Stir in potatoes. Cook and stir for about one minute.
  • Pour in beaten eggs. Stir. When eggs are almost done add cheese. Stir well. Cook until eggs are done and cheese is melted. Salt and pepper to taste.
  • Meanwhile, heat tortillas in microwave about 30 seconds until warm and soft.
  • Divide the egg mixture into two portions and fill tortillas. Add salsa to taste. Roll up burrito style.

Nutrition Facts : Calories 971.4, Fat 46.7, SaturatedFat 18.1, Cholesterol 392.3, Sodium 1692.8, Carbohydrate 92.6, Fiber 7.6, Sugar 4.3, Protein 43.2

BREAKFAST BURRITOS WITH CHORIZO AND EGGS



Breakfast Burritos with Chorizo and Eggs image

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Egg     Breakfast     Brunch     Quick & Easy     High Fiber     Sausage     Tortillas     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4

Number Of Ingredients 9

12 ounces good quality fresh Mexican chorizo sausages, casings removed
4 chopped green onions
6 large eggs
1 tablespoon olive oil
4 9- to 10-inch-diameter flour tortillas
2/3 cup (or more) grated Mexican four-cheese blend (3 to 4 ounces)
1/2 cup (or more) chopped fresh cilantro
1/2 cup purchased tomatillo salsa
1 avocado, halved, pitted, peeled, sliced

Steps:

  • Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking up, 5 to 6 minutes. Add onions; sauté 30 seconds. Transfer to bowl; cover to keep warm. Wipe out skillet. Whisk eggs in medium bowl; sprinkle with salt and pepper. Add oil to same skillet; heat over medium heat. Add eggs; cook until softly scrambled. Remove from heat; cover to keep warm.
  • Warm tortillas in another skillet until pliable, 20 seconds per side. Divide chorizo among tortillas. Top with cheese, eggs, cilantro, salsa, and avocado. Fold short sides in and bottom flap up; roll up tortillas.

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  • Cook chorizo in a medium heavy skillet over medium-low heat, stirring occasionally, until chorizo is brown and fat is rendered, about 20 minutes. Using a slotted spoon, transfer chorizo to a medium bowl. Drain all but 1 Tbsp. drippings from pan; set pan aside.
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