Chorizo Breakfast Burritos Recipes

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CHORIZO BREAKFAST BURRITOS



Chorizo Breakfast Burritos image

It would be easy to give all the credit to the chorizo in these epic breakfast burritos, but it's the Tomatillo Salsa that really amps them up. So good!

Provided by Patrick Calhoun | Mexican Please

Time 40m

Number Of Ingredients 16

1/4 onion
1 jalapeno
8 eggs
4 flour tortillas
cheese (Monterey Jack or Mozzarella)
1/2 lb. chorizo (or standard sausage)
1/2 teaspoon salt
freshly cracked black pepper
1 potato
1 teaspoon chili powder (optional)
salt
black pepper
olive oil
4 tomatillos
2 garlic cloves
2 chipotles in adobo

Steps:

  • Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional). Bake the diced potatoes in the oven at 400F for 20-25 minutes, giving them a toss after 15 minutes or so.
  • Husk and rinse the tomatillos. Roast the tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green. De-stem and de-seed two chipotles in adobo. Add the tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend. Take a taste for heat level. If you want more heat add the second chipotle. If you want a thinner salsa you can add 2-3 Tablespoons of water.
  • Saute the chorizo in a skillet over medium heat for 3-5 minutes on each side. Set aside when done.
  • Finely chop 1/4 onion and 1 jalapeno. (You can use less jalapeno if you want a milder version). Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender. Whisk together 8 eggs and add them to the onion-jalapeno mixture, along with 1/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat. Set aside when done.
  • To build the burritos, start by heating up a flour tortilla in a skillet for 30-60 seconds. Add the eggs, potatoes, chorizo, cheese, and salsa. Roll tight and saute in a dry skillet for 1-2 minutes on each side or until it crisps up and starts to turn brown. Serve immediately.

Nutrition Facts : Calories 724 kcal, ServingSize 1 serving

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

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 BREAKFAST BURRITO



Chorizo Breakfast Burrito image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

24 ounces cooked Chile Chorizo, recipe follows
4 tablespoons oil
12 eggs, beaten
4 flour tortillas
Red or Green Salsa, store bought, (optional)
2 1/2 pounds pork meat
1/2 tablespoon chopped garlic
1 tablespoon salt
1 cup red chile powder
1/2 tablespoon oil

Steps:

  • Fry chorizo in a frying pan with oil in pan until cooked to your liking. Pour the beaten eggs over the cooked chorizo and mix well together. Cook until eggs are cooked to your liking. Heat the flour tortillas and pour chorizo and eggs into each of 4 tortillas and wrap. Cover with red or green salsa.
  • Grind the pork in a meat grinder set on the coarsest grind. Add garlic, salt, red chile, and oil and mix by hand. Form into patties. Chorizo is ready to freeze or cook and serve.

CHORIZO BREAKFAST BURRITO BOWLS



Chorizo Breakfast Burrito Bowls image

Breakfast burritos are definitely one of my top five favorite foods. These bowls pull my favorite part of a taco salad (the tortilla bowl!) to make a breakfast burrito that you can eat with a fork. Perfect for festive brunch situations!

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 8 Servings

Number Of Ingredients 25

1 pound Mexican chorizo
1 large russet potato, diced
1 red bell pepper, diced
1/2 white onion, diced
Olive oil, as needed
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
Kosher salt
8 large eggs
Freshly ground black pepper
Tortilla Bowls, recipe follows
Shredded Oaxaca or mozzarella cheese, for serving
Creamy Salsa Verde, recipe follows
Pickled jalapenos, for garnish
Fresh cilantro leaves, for garnish
Eight 8-inch flour tortillas
Olive oil or neutral oil, for brushing
8 tomatillos
2 serrano peppers
1/2 cup fresh cilantro leaves
1/4 cup chopped white onion
1/4 cup plain Greek yogurt
1 teaspoon kosher salt
1 clove garlic

Steps:

  • Add the chorizo to a nonstick skillet and cook over medium-high heat, breaking it up with a wooden spoon, until cooked through, about 10 minutes. Remove to a plate, leaving as much oil from the chorizo as possible in the skillet.
  • Add the potatoes, red peppers and onions to the same skillet and cook over medium heat, adding olive oil if the skillet ever seems dry, until the vegetables soften slightly, 3 to 4 minutes. Add the cumin, garlic powder, chili powder and 1/2 teaspoon salt and continue cooking, tossing only very occasionally to allow the veggies to develop some color, until the potatoes are fully cooked and the peppers and onions are soft, 10 to 15 minutes more. Add the chorizo back in, taste and adjust the seasoning as desired. Remove from the heat.
  • Heat a large nonstick skillet over low heat and add 1 tablespoon olive oil. Add the eggs and cook, stirring continuously with a rubber or silicone spatula, until the eggs are the consistency of risotto, 3 to 5 minutes. Remove from the heat immediately and season with a few pinches of salt and a few cracks of pepper.
  • Time to build. To each Tortilla Bowl, add 1/2 cup of the chorizo and potato mixture, some eggs, a pile of cheese, a drizzle of the Creamy Salsa Verde, a few pickled jalapenos and cilantro.
  • Preheat the oven to 375 degrees F.
  • Brush the outsides of the tortillas with oil. Press the tortillas into jumbo muffin tins, pleating them to shape into bowls, and brush the insides with oil. (If the tortillas aren't pliable enough to mold into the cups, microwave them until they're soft.) Bake until golden brown, 15 to 18 minutes, then carefully transfer to a wire rack to cool completely. They'll crisp up as they cool.
  • Heat a grill pan over medium high. Grill the tomatillos and serranos until charred on one side, about 5 minutes. Flip and grill for another 5 minutes. Let the tomatillos and serranos cool, then remove the serrano stems and seeds. Add to a blender with the cilantro, onion, yogurt, salt and garlic. Blend until combined and transfer to a serving bowl.

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

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Top Asked Questions

How do you make a potato and chorizo Burrito?
Over medium heat, cook the onions in 1 teaspoon 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 and pour them into the pan. Let the eggs set for one minute. Then turn.
How do you cook chorizo in a pan?
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.
How do you make Mexican breakfast burritos?
To make Mexican breakfast burritos, you will need: 6 large eggs, 10 ozs. Mexican chorizo, 1 large white potato, ½ 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. Cut the chorizo in half lengthwise.
How do you cook with chorizo and eggs?
Fry chorizo in a frying pan with oil in pan until cooked to your liking. Pour the beaten eggs over the cooked chorizo and mix well together. Cook until eggs are cooked to your liking. Heat the flour tortillas and pour chorizo and eggs into each of 4 tortillas and wrap. Cover with red or green salsa.

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