Chorizo Breakfast Burrito
A hearty and flavorful breakfast wrap featuring spicy chorizo, scrambled eggs, and creamy avocado, perfect for busy mornings.
Ingredients
Main Ingredients
- 8 ounces spicy or mild chorizo, crumbled The star of the show, bringing a punch of flavor.
- 4 large eggs, whisked Light and fluffy, creating the perfect balance with chorizo.
- 4 large flour or whole wheat tortillas Look for soft, fresh tortillas for easy rolling.
- 1 whole ripe avocado, diced Adds richness and coolness to the burrito.
- 1 cup shredded cheese (cheddar or Monterey Jack) Melty and delicious!
- 1 handful fresh cilantro, chopped Optional, brightens the dish.
- sour cream or Greek yogurt for topping Adds a tangy freshness.
- hot sauce (optional) Recommended for extra heat!
Instructions
Cooking
- In a large skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes.
- Reduce the heat to low, drain any excess fat from the chorizo, then pour in the whisked eggs and gently scramble until just set (about 3-4 minutes).
- While the eggs are cooking, warm the tortillas in a separate pan or microwave to make them pliable for wrapping.
- Lay a tortilla flat on a plate, and add a scoop of the chorizo and egg mixture in the center. Top with cheese, diced avocado, and a dollop of sour cream or Greek yogurt.
- Fold in the sides of the tortilla and roll it tightly from the bottom up to encase the filling.
- Slice in half, sprinkle with fresh cilantro, and drizzle with hot sauce if desired. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze them individually for up to 2 months.