Spicy Chorizo Breakfast Burritos Recipes

CHORIZO BREAKFAST BURRITOS

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!

CHORIZO BREAKFAST BURRITO

Steps:

• Spray a large non-stick frying pan with canola spray. Over medium heat, cook Chorizo sausage slices until nicely browned. Add onion and jalapeno pepper; sauté until tender, about 5 to 7 minutes.
• In a medium bowl, whisk eggs. Pour eggs into Chorizo and onion mixture. Gently move spatula across bottom and sides of frying pan to form large, soft egg curds; cook mixture until no visible liquid egg remains.
• In a microwave oven, warm each tortilla on High (100% power) for 30 seconds. Spoon mixture into the middle of each tortilla and, if desired, top with one quarter of the shredded Cheddar cheese. Roll up like a burrito and serve immediately.

MAKE-AHEAD SWEET POTATO AND CHORIZO BREAKFAST BURRITOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
• Roast in the preheated oven until soft, about 25 minutes.
• Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
• Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.
• Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.
• Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

FREEZER BREAKFAST BURRITOS WITH CHORIZO

Steps:

• In a large skillet, crumble the sausage with a fork and cook over medium heat until browned and no longer pink. Remove with a slotted spoon to a paper towel lined bowl.
• Add the onion to the pan and cook until softened.
• Stir in the pepper and cook for 2 minutes.
• Add the garlic to the onion mixture and cook for 1 minute.
• Transfer the onion mixture to the bowl with the chorizo and wipe out the skillet with a paper towel.
• Crack the eggs into a medium bowl and whisk briefly to combine.
• Pour the eggs into the skillet and cook over medium heat stirring periodically until the eggs are cooked through.
• Place one tortilla on a flat surface and spoon some of the egg mixture into the center of the tortilla.
• Spoon some of the chorizo mixture over the eggs.
• Sprinkle about 2 tablespoons cheddar and 1 tablespoon oaxaca cheese over the chorizo mixture.
• Roll the burrito up by folding the edge closest to you over the egg mixture and then folding both sided inward. Roll the burrito away from you until closed.
• Wrap the burrito tightly in plastic wrap.
• Repeat with the remaining tortillas.
• Place all burritos in the bag and press out the air. Zip shut and place in the freezer.
• To reheat: Unwrap the burrito from the plastic wrap and rewrap in a paper towel. Heat the burrito in the microwave for 1-2 minutes until cooked through.
• Alternatively, you can reheat the burrito in a skillet coated with cooking spray over medium-high heat until crisp, golden brown and cooked through.

BREAKFAST BURRITO

Steps:

• In a large griddle or frying pan start the sausage on medium heat. stirring occasionally.
• Chop up the peppers and shred the cheese.
• Whisk the eggs with the lemon juice.
• melt the coconut oil in the fry pan.
• When the sausage is half done:
• Add the chopped peppers in with the sausage and stir around for even cooking of the sausage.
• Pour the eggs in a frying pan, or griddle, on medium low heat.
• Scramble the eggs as the sausage is finishing.
• Heat the tortillas
• Set down a warm flour tortilla on a plate
• Spread the cooked chorizo and peppers down the center
• lay scrambled egg on evenly on top of the sausage.
• Sprinkle shredded cheese on top of the egg
• Roll up the burrito and top with cheese or salsa as desired.

SPICY BREAKFAST BURRITOS WITH CHEESE

Steps:

• Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
• Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
• Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. Stir in the hot sauce, jalapenos and a splash of jalapeno juice. When the butter has melted, turn the heat to low and pour in the eggs, then add the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
• Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, then add a pinch of cheese and roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients. Serve with more hot sauce, jalapenos and salsa.

CHORIZO BREAKFAST BURRITOS

Steps:

• In a large skillet, add the ground pork and chorizo seasoning over medium high heat. Stir every few minutes, making sure to break up the ground pork and that seasoning is well incorporated. When just cooked through, remove from pan and set aside.
• In the same skillet, melt the butter over medium heat and add the onions and hatch green chile. Sauté until onions are translucent. Push onions and green chile to the sides of the pan.
• If needed, add a small pat of butter to the center of the pan. Crack all 12 eggs into the center, stirring while they set.
• Once they have begun to form, start mixing in the onions and chile until the eggs are mostly formed.
• Return the chorizo pork to the pan and stir to combine.
• Add the cheese to the pan and stir to combine and fully melted.
• On each tortilla, spread sour cream. Then add the burrito meat mixture in a line down the center and fold or roll.
• Serve hot with avocado or hot sauce as desired!

CHORIZO BREAKFAST BURRITO BOWLS

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 BURRITOS

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

SPICY CHORIZO BREAKFAST BURRITOS

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.