Chorizo and Egg Burritos are incredibly easy to make and are always a breakfast time favorite. Can you hear your family rush to the table? I can!
Always use the best chorizo!
To make Chorizo and Egg Burritos, you first need an excellent Mexican style chorizo. Here in South Texas, my very favorite is Chorizo de San Manuel. The Flores family who makes Chorizo de San Manuel and my neighbors and good friends, but anyone in my neck of the woods will tell you that their chorizo is the absolute best!
Next, you will need some very large flour tortillas. You can always make flour tortillas at home, but the larger tortillas can be a bit unweildly to roll out. Also, if you are making burritos for breakfast, will you be awake enough to make four tortillas from scratch? I rest my case.
The ratio of eggs to chorizo can always be debated. I added 12 eggs to a whole 12oz/340g package of Mexican style chorizo, but you may have different taste than me. You can always add fewer eggs or more chorizo and your burritos will be just as delicious. Experiment with different ratio combinations until you get the perfect mixture for your tastebuds. I promise, you will be making these burritos quite often in the future!
Cast iron or non-stick?
I really love using a cast iron griddle for heating the tortillas, and you may be tempted to make the chorizo/egg mixture on the same griddle. Simply add a little bit of vegetable oil to your griddle before you start cooking. Some people like to use non-stick skillets for cooking eggs, which is very convenient for clean up. With non-stick skillets, there is no need to add any extra vegetable oil.
Of course I have several salsa recipes on the blog that would be great with Chorizo and Egg Burritos, but try the Easy Roasted Vegetable Avocado Salsa, which I think is perfect for weekend breakfasts.Print
The Best Chorizo and Egg Burritos
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
12 oz. Mexican style chorizo (340g)
8–12 large burrito style flour tortillas (8″/20cm)
Vegetable oil (Necessary only if you are using a cast iron griddle as used in the video)
Heat a 10” (25cm) skillet on the stove. (If using a cast iron griddle, prepare the griddle by seasoning it with a bit of vegetable oil. Remove the chorizo from it’s casing and place on the hot griddle. Break up the chorizo with a spoon so that it cooks evenly.
Crack the eggs into a large bowl and beat until lemon colored. Pour the eggs into the cooked chorizo and fold together while the eggs cook over medium heat. Remove the cooked eggs to a clean bowl.
Meanwhile, heat a griddle on the stove. Heat the flour tortillas until they are pliable. Add several spoonfuls of the chorizo/egg mixture. Fold the burritos and then toast the burritos on the heated griddle (You may need to add a bit of vegetable oil to the griddle for better toasting.)
Serve warm with salsa