Chorizo & Egg Breakfast Burritos

Chorizo & Egg Breakfast Burritos – Tortilla wraps filled with soft and creamy scrambled eggs, tender potatoes, and diced chorizo. The ULTIMATE breakfast burritos that are packed full of flavour!

Breakfast Burritos Recipe

These chorizo breakfast burritos are made for those busy mornings.

This recipe consists of tortilla wraps filled with soft and creamy scrambled eggs with added cheese, tender potatoes, and diced chorizo.

They’re so quick and easy to make, and store well in the fridge or freezer, making them the perfect grab-and-go breakfast!

Looking for more breakfast ideas? Check out our Bacon and Cheese Scones, Baked Ham and Cheese Omelette, and our Perfect Scrambled Eggs.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this recipe. You can find the recipe card at the bottom of this post for the complete list with their measurements.

• Diced chorizo: You can use pre-diced, pre-sliced, or regular chorizo sausages, casings removed.
• Large eggs: You’ll need 8.
• Milk
• Salt and black pepper: To taste.
• Mature cheddar cheese: Grated.
• Unsalted butter
• Medium potatoes: You’ll need 3, shredded or diced into very small cubes.
• Large tortilla wraps

How to make Chorizo & Egg Breakfast Burritos

To make these burritos, simply heat a little oil in a large frying pan or skillet over medium-high heat. Cook the diced chorizo, then set aside.

In a large bowl, whisk together the eggs, milk, and salt and pepper, to taste.

In the same skillet, melt 1 tablespoon of butter, then add the whisked eggs. Sprinkle the grated cheese on top.

Using a rubber spatula, gently and leisurely push the eggs back and forth, pushing set egg out of the way, and letting raw egg run out onto the pan to cook.

NOTE: The eggs will be very liquidy at first, but will eventually start to form large curds. Gently push these curds back and forth until no raw egg is left.

Continue until the eggs are softly set and creamy. Set aside.

Melt another tablespoon of butter in the same skillet.

Add the diced or shredded potatoes to the pan, and sprinkle with salt and pepper, to taste. Cook until tender and crispy. Set aside.

NOTE: Diced potatoes will take longer to cook, about 10 – 15 minutes. Cook until tender.

Spoon a layer of potatoes onto the tortilla wraps, followed by a layer of scrambled egg, then top with chorizo.

Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.

Serve immediately, or refrigerate as directed in the recipe card below.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

These Chorizo & Egg Breakfast Burritos are:

• super quick and easy to make
• filled with scrambled egg, potatoes, and chorizo
• stored well in the fridge or freezer
• perfect as a grab-and-go breakfast!

How long will these breakfast burritos last? Assembled burritos wrapped tightly in foil will keep well in the fridge for up to 5 days, or in the freezer for up to 3 months.

To reheat, bake at 180C/350F/Gas 4 for 10 – 15 minutes, or remove the foil and microwave for 2 minutes.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag us on Instagram and hashtag it #simplysavourymeals. We’d love to see!

Try these recipes next!

• Creamy Garlic Pasta
• The BEST Mashed Potatoes
• Baked Chicken Tenders
• Easy Macaroni Cheese

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