Chorizo and Egg Breakfast Burritos – OAMC

The scent of sizzling chorizo always takes me back to my college days. Saturday mornings meant a pilgrimage to the local taqueria, where the air was thick with the aroma of spices and anticipation. We’d order breakfast burritos piled high with chorizo, eggs, and salsa – fuel for a day of studying (or, let’s be honest, football). These burritos are my attempt to recreate that perfect bite of smoky, savory goodness, all wrapped up in a warm tortilla.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 10
• Yield: 10 burritos
• Dietary Type: Not Gluten-Free

Ingredients

• 10 (8-inch) flour tortillas, soft taco size
• 1/4 lb chorizo sausage
• 12 eggs
• 1/3 cup chunky salsa
• 4 ounces Mexican blend cheese, shredded
• 1/4 teaspoon salt
• Pepper, to taste

Equipment Needed

• Wide skillet
• Large bowl
• Paper towels
• Microwave

Instructions

1. Cook the chorizo: In a wide skillet, saute the chorizo sausage over medium heat. Stir frequently, breaking it up with a spoon or spatula into small, crumbly pieces. Continue cooking until the chorizo is browned and cooked through.
2. Drain the chorizo: Once the chorizo is cooked, remove it from the skillet and transfer it to a plate lined with paper towels to drain off any excess grease. Thoroughly clean the skillet of any blackened bits to prevent them from affecting the flavor of the eggs.
3. Prepare the egg mixture: In a large bowl, whisk together the eggs, salsa, salt, and pepper. Be sure to whisk vigorously until the ingredients are fully combined and slightly frothy. Avoid adding water or milk to the egg mixture, as this can result in watery scrambled eggs. We want them nice and firm!
4. Scramble the eggs: Pour the egg mixture into the hot skillet. If necessary, add a small amount of butter or cooking spray to the skillet to prevent the eggs from sticking. Scramble the eggs over medium heat, stirring constantly with a spatula, until they are almost fully cooked but still slightly moist.
5. Combine and finish: Turn down the heat to low. Add the drained chorizo and shredded cheese to the skillet with the eggs. Stir gently to combine the ingredients and allow the cheese to melt slightly. Remove the skillet from the heat. The residual heat will finish cooking the eggs.
6. Heat the tortillas: To make the tortillas pliable and easy to roll, you’ll need to warm them up. Stack 5 tortillas between damp paper towels. Microwave for 45 seconds. Repeat this process with the remaining 5 tortillas. This ensures they’re warm and don’t crack when you roll them.
7. Assemble the burritos: Place a generous portion of the egg mixture onto the center of each warm tortilla. Roll up the tortilla tightly, folding in the sides as you roll to enclose the filling.
8. Wrap for freezing: Wrap each completed burrito individually in a piece of waxed paper or plastic wrap. This will make them easy to freeze, store, and remove when you’re ready to reheat them.

Expert Tips & Tricks

• Chorizo Substitute: If you can’t find chorizo, you can substitute bulk pork sausage and add about 1 teaspoon of taco seasoning. It won’t be exactly the same, but it will still provide a flavorful and filling breakfast.
• Cheese Variations: Experiment with different types of cheese to customize the flavor of your burritos. Pepper jack, Monterey Jack, or even a sharp cheddar would all be delicious alternatives to Mexican blend cheese.
• Salsa Spice Level: Adjust the amount and type of salsa to control the spice level of your burritos. Use a mild salsa for a milder flavor, or a hotter salsa for an extra kick.
• Vegetarian Option: Replace the chorizo with sautéed mushrooms, black beans, or crumbled tofu for a vegetarian version of this recipe. Season with cumin and chili powder to mimic the flavors of chorizo.
• Make-Ahead Tip: These burritos are perfect for making ahead and freezing. They’re a convenient and delicious breakfast option for busy mornings.

Serving & Storage Suggestions

Serve these burritos warm, straight from the microwave. You can also add a dollop of sour cream or guacamole for extra flavor.

Storage:

• Refrigerator: Cooked burritos can be stored in the refrigerator for up to 3-4 days. Wrap them tightly in plastic wrap or store them in an airtight container.
• Freezer: For longer storage, wrap individual burritos in waxed paper or plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.

Reheating:

• Microwave: To reheat a frozen burrito, microwave it for 2 minutes at 50% power. Check to see if it’s warmed through. If not, continue microwaving in 30-second intervals until heated through.
• Oven: For a crispier burrito, preheat the oven to 350°F (175°C). Wrap the burrito in foil and bake for 20-25 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	356.9 kcal	N/A
Calories from Fat	N/A	45%
Total Fat	17.8 g	27%
Saturated Fat	6.7 g	33%
Cholesterol	245.1 mg	81%
Sodium	820 mg	34%
Total Carbohydrate	30.5 g	10%
Dietary Fiber	1.9 g	7%
Sugars	2.1 g	N/A
Protein	17.5 g	34%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Chorizo: Use spicy chorizo for an extra kick.
• Different Tortillas: Try using whole wheat or spinach tortillas for added nutrients and flavor.
• Add Vegetables: Incorporate sautéed onions, bell peppers, or spinach into the egg mixture for a more nutritious and flavorful burrito.
• Vegan Option: Substitute the eggs with a tofu scramble and use vegan cheese for a completely vegan version.

FAQs (Frequently Asked Questions)

Q: Can I make these ahead of time and freeze them?
A: Absolutely! That’s the beauty of this recipe. Assemble the burritos, wrap them individually, and freeze them for a quick and easy breakfast any day of the week.

Q: Can I use different types of cheese?
A: Yes, feel free to experiment with your favorite cheese. Monterey Jack, pepper jack, or even a little crumbled cotija cheese would all be delicious.

Q: How do I prevent the tortillas from getting soggy when reheating?
A: Wrapping the burritos individually in waxed paper or parchment paper before freezing helps to prevent sogginess. Reheating in the oven, wrapped in foil, can also help to maintain a crispier texture.

Q: Can I add beans to these burritos?
A: Of course! Black beans or refried beans would be a great addition. Simply add them to the egg and chorizo mixture before assembling the burritos.

Q: What if I don’t have a microwave?
A: No problem! You can easily reheat these burritos in the oven or in a skillet on the stovetop. Just make sure to heat them thoroughly.

Final Thoughts

These Chorizo and Egg Breakfast Burritos are a guaranteed crowd-pleaser. Whether you’re fueling up for a busy weekday or enjoying a leisurely weekend brunch, they’re the perfect combination of savory, satisfying, and convenient. I encourage you to give this recipe a try and make it your own. Don’t be afraid to experiment with different ingredients and flavors to create your perfect breakfast burrito. Enjoy, and happy cooking!