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Flavorful Ultimate Loaded Breakfast Burrito with Chorizo

ultimate loaded breakfast burrito with chorizo - featured image
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A quick and easy breakfast burrito featuring spicy Mexican chorizo, scrambled eggs, melty Pepper Jack cheese, and fresh veggies wrapped in a warm flour tortilla. Perfect for a hearty morning meal or weekend brunch.

Ingredients

Scale
  • 8 ounces fresh Mexican chorizo
  • 4 large eggs, beaten, room temperature
  • 4 large (10-inch) flour tortillas
  • 1 cup shredded Pepper Jack cheese (about 100g)
  • ½ cup diced onion (yellow or white)
  • ½ cup diced bell pepper (any color)
  • 1 clove garlic, minced
  • 2 tablespoons fresh cilantro, chopped (optional)
  • ½ cup salsa (store-bought or homemade)
  • 1 ripe avocado, sliced or mashed (optional)
  • 1 tablespoon olive oil or butter
  • Salt and pepper to taste

Instructions

  1. Prepare the ingredients: dice onion and bell pepper, mince garlic, chop cilantro, and slice or mash avocado. Shred Pepper Jack cheese if needed.
  2. Heat olive oil or butter in a non-stick skillet or cast-iron pan over medium heat. Add chorizo, breaking it apart, and cook until browned and cooked through, about 7 minutes. Remove from pan leaving some fat behind.
  3. In the same pan, sauté diced onion and bell pepper until softened, about 3 minutes. Stir in minced garlic and cook 30 seconds until fragrant. Remove from heat and set aside.
  4. Beat eggs with salt and pepper. Pour into pan over medium-low heat. Let eggs set slightly, then gently fold and scramble until just cooked but still moist, about 4-5 minutes.
  5. Return cooked chorizo and sautéed veggies to the pan with eggs. Stir gently to combine evenly. Remove from heat.
  6. Warm tortillas briefly in a dry pan or microwave until soft and pliable.
  7. Lay each tortilla flat, spoon a generous amount of chorizo-egg mixture in the center, sprinkle with shredded Pepper Jack cheese, add salsa and avocado if using, and top with fresh cilantro.
  8. Fold sides of tortilla over filling and roll tightly from one end to the other. Serve immediately while warm and cheese is melty.

Notes

Use freshly shredded Pepper Jack cheese for better melting. Warm tortillas briefly to prevent tearing. Cook eggs low and slow for creamy texture. For gluten-free, substitute flour tortillas with corn tortillas but note they are harder to roll. Add a splash of milk or cream to eggs if too dry. For extra gooey cheese, briefly crisp assembled burrito seam-side down in a hot pan.

Nutrition

Keywords: breakfast burrito, chorizo, Pepper Jack cheese, easy breakfast, loaded burrito, spicy breakfast, homemade burrito

Find it online: https://lucastable.com/flavorful-ultimate-loaded-breakfast-burrito-with-chorizo-easy-homemade-recipe/