0 from 27 votes
Burritos de Huevos con Chorizo (Egg and Chorizo Breakfast Burritos)
A warm flour tortilla filled with only three ingredients — spicy pork chorizo, scrambled eggs, and melted cheese for an easy breakfast on-the-go.
Prep Time
2 mins
Cook Time
2 mins
Total Time
17 mins
Servings: 6 burritos
Calories: 815 kcal
Course:
Breakfast , Snacks
Cuisine:
Tex-Mex
Ingredients
- 8 ounces Mexican pork chorizo casings removed
- 6 flour tortillas
- 1/2 cup queso Oaxaca shredded
- 8 eggs
- Homemade Salsa optional
- Pico de Gallo optional
- Pork green chile optional
Instructions
- Fry the chorizo in a large nonstick skillet crumbling it until cooked thoroughly for 8 to 10 minutes.
- Meanwhile, in a medium bowl whisk eggs and then add them to skillet and combine for 2 to 3 minutes or until eggs are cooked thoroughly.
- Heat tortillas on a comal, spoon a bit of egg and chorizo down the middle of the tortilla, place a tablespoon of shredded cheese on the mixture. Dollop with salsa, if using.
- Fold in edges and roll. Heat a comal over medium heat. Add the burritos, seam side down, and cook until the bottom of the burritos are golden brown, about 1-2 minutes. Flip the burritos over and cook for 1 more minute until golden brown.
- Wrap in parchment or foil.
Cup of Yum
Notes
- Meal-Prep & Freezer Prep. Assembled egg and chorizo breakfast burritos will last well-wrapped in the fridge for up to 5 days, or in the freezer for up to 3 months.
- Wrapping. I suggest wrapping the burritos in a layer of either parchment and/or foil to help keep them fresh. Be sure to label the packages with the date and fillings so you always know what you're grabbing.
- Reheating. To reheat, bake at 350 degrees F for about 10 minutes or wrap in a damp paper towel and place on a microwave safe plate and microwave for 1 to 4 minutes to heat through.
- Swap in different meat. Try breakfast favorites like bacon or sausage, swap in healthier options made from turkey or chicken, or buck tradition and swap in carnitas, tinga, picadillo, or any other meat your heart desires.
- Make them dairy-free. Opt for a plant-based cheese, or omit it in place of roasted veggies, potatoes, or beans.
- Or make them vegan. Swap out eggs for a tofu scramble, loading it up with the veggies of your choice.
- Top them. Smothering burritos with stew, homemade red chile sauce, or salsa verde plus sour cream, cilantro, and more cheese is an excellent way to turn these meal-prep breakfast burritos into a brunch-worthy affair.
- Smother them. If you want to get really fancy, top the burritos with a slice of cheese and smother it with warm pork green chile. Of course, that’s if you plan to stay home and enjoy your burrito with a fork and a big cup of coffee.
Nutrition Information
Serving
1burrito
Calories
815kcal
(41%)
Carbohydrates
39g
(13%)
Protein
85g
(170%)
Fat
34g
(52%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
446mg
(149%)
Sodium
1693mg
(71%)
Potassium
1877mg
(54%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1643IU
(33%)
Vitamin C
178mg
(198%)
Calcium
202mg
(20%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6burritos
Amount Per Serving
Calories 815
% Daily Value*
| Serving | 1burrito | |
| Calories | 815kcal | 41% |
| Carbohydrates | 39g | 13% |
| Protein | 85g | 170% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 446mg | 149% |
| Sodium | 1693mg | 71% |
| Potassium | 1877mg | 40% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1643IU | 33% |
| Vitamin C | 178mg | 198% |
| Calcium | 202mg | 20% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.