Hearty Breakfast Burrito Recipe
There is something uniquely satisfying about a handheld breakfast, especially one that combines all the best parts of a full English into one neat, warm parcel. This breakfast burrito recipe is the result of many weekend experiments in my kitchen, trying to find the perfect balance of textures and flavours. It’s not just about throwing ingredients into a tortilla; it’s about building layers of taste—the smoky, spicy kick from the chorizo, the creaminess of perfectly scrambled eggs, the sharp bite of mature cheddar, and the fresh lift from avocado and coriander.
I stumbled upon this combination by accident one morning when I had leftover chorizo, and it’s been a household favourite ever since. It’s the kind of substantial, nourishing meal that sets you up for the entire day. Whether you’re fuelling up for a busy Saturday, hosting a relaxed brunch for friends, or simply treating yourself to a better-than-average weekday morning, this morning burrito delivers every single time. We make these so often that the scent of sizzling chorizo and onions has become the official smell of weekends in our house.
What I love most is how the warmth of the filling gently melts the cheese, creating glorious, stretchy strands with every bite. It’s a complete meal that feels both indulgent and genuinely wholesome. This is the recipe that always gets compliments, proving that a little effort in the morning can go a very long way.
Recipe Overview
This breakfast burrito recipe brings together savoury Spanish chorizo, fluffy scrambled eggs, and fresh avocado in a soft, warm tortilla. The key is cooking the components separately to develop their individual flavours before bringing them all together. After testing this countless times, I found that searing the burrito in the pan for a minute after rolling is the secret to a perfectly sealed, slightly crisp exterior.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Breakfast Burrito Recipe
- Rich, Savoury Flavour: The cooking chorizo releases its smoky paprika-infused oil, which we then use to sauté the vegetables, ensuring every single layer is packed with deep, savoury notes.
- Ready in 30 Minutes: From chopping the onion to taking your first bite, the whole process comes together in about half an hour, making it achievable even on a slightly busier morning.
- Wonderfully Adaptable: Don’t have chorizo? Crispy bacon lardons work beautifully. You can add sautéed mushrooms, wilted spinach, or a handful of black beans to make it your own.
- Great for a Weekend Brunch: This is a brilliant main event for a brunch gathering. You can serve it alongside a fresh fruit salad and let guests add their own hot sauce or salsa.
- Family Tested: My kids adore these, although they always insist on leaving out the coriander! It’s a recipe that everyone seems to love, and it’s easy to adjust for different tastes.
Ingredients You’ll Need
For the best flavour, I recommend using a good quality raw cooking chorizo, the kind you find in the chiller section, not the hard, cured sausage. The soft kind renders its fat beautifully, creating the perfect base for the rest of the filling. I often use a brand like Brindisa when I can find it.
- 1 tbsp olive oil
- 200g raw cooking chorizo, casing removed
- 1 medium brown onion, finely diced
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 8 large free-range eggs
- 60ml whole milk or single cream
- 150g mature cheddar cheese, grated
- 4 large (30cm) flour tortillas
- 1 large ripe avocado, sliced or mashed
- A small handful of fresh coriander, roughly chopped
- Sea salt and freshly ground black pepper, to taste
Sara’s Tip: For the fluffiest eggs, whisk them vigorously for a full minute before they hit the pan. It incorporates air and makes a huge difference to the final texture, keeping them light rather than dense.
How to Make This Breakfast Burrito Recipe
The process is straightforward. We cook the main components in the same pan to build up layers of flavour before assembling our delicious morning burritos.
- Cook the Chorizo: Heat the olive oil in a large, non-stick frying pan or skillet over a medium heat. Add the chorizo meat, breaking it up with a wooden spoon. Cook for 5-7 minutes, until it’s browned and crispy and has released its orange-hued oil. Use a slotted spoon to transfer the cooked chorizo to a bowl, leaving the flavourful oil in the pan.
- Sauté the Vegetables: Add the diced onion and red pepper to the same pan. Sauté in the chorizo oil for about 5 minutes, until softened and fragrant. Add the minced garlic and cook for another minute until you can smell it.
- Prepare the Eggs: While the vegetables are cooking, crack the 8 eggs into a large mixing bowl. Add the milk or cream, a generous pinch of salt, and several grinds of black pepper. Whisk everything together until the mixture is pale and slightly frothy.
- Scramble the Eggs: Pour the egg mixture into the pan with the vegetables. Reduce the heat to low. Gently stir and fold the eggs with a spatula. What works best for me is to cook them slowly, pushing them from the edges to the centre, to create soft, creamy curds.
- Combine the Filling: When the eggs are about 90% cooked but still a little soft, turn off the heat. Return the cooked chorizo to the pan and add about two-thirds of the grated cheddar. Fold everything together gently. The residual heat will finish cooking the eggs and melt the cheese until it’s gloriously gooey.
- Warm the Tortillas: Warm the flour tortillas one by one, either in a dry frying pan for 30 seconds per side, or in the microwave for 15-20 seconds. This makes them soft and pliable, which is crucial for rolling without tearing.
- Assemble the Burritos: Lay a warm tortilla flat. Spoon a quarter of the egg mixture down the centre. Top with the remaining grated cheese, a few slices of avocado, and a sprinkle of fresh coriander.
- Fold and Roll: To fold your breakfast burrito tightly, fold the two sides inwards over the filling first. Then, take the edge of the tortilla closest to you and pull it up and over the filling, tucking it in tightly. Continue to roll it away from you into a neat parcel. For a visual guide, this tutorial on how to fold a burrito is very helpful.
- Sear for Perfection (Optional but Recommended): Place the rolled burrito, seam-side down, back into the warm pan. Cook for 1-2 minutes until the bottom is golden brown and sealed. This helps it hold together and adds a fantastic texture.
Tips From My Kitchen
- Temperature Control is Key: For the scrambled eggs, low and slow is the only way to go. High heat will make them rubbery and dry. Take them off the heat just before they look fully done, as they will continue to cook in the hot pan.
- The Secret Step: Don’t skip the final sear. I learned that this simple step not only seals the burrito shut but gives the outside a fantastic, slightly crisp texture that contrasts beautifully with the soft filling. It’s a game-changer.
- Make-Ahead Filling: The chorizo and vegetable egg mixture can be cooked, cooled, and stored in an airtight container in the fridge for up to 2 days. When you’re ready, just gently reheat it in a pan before assembling the burritos.
- Storage and Reheating: Wrapped burritos can be stored in the fridge for up to 2 days. To reheat, wrap in foil and place in an oven preheated to 180°C (160°C fan) for 15-20 minutes, or until hot all the way through.
Equipment You’ll Need
- Large non-stick frying pan or skillet
- Sharp knife and cutting board
- Large mixing bowl and whisk
- Wooden spoon or heatproof spatula
Delicious Variations to Try
One of the best things about this burrito recipe is how easily it can be adapted. Here are a few ideas we love:
- Spicy Kick: Finely chop a fresh jalapeño or a red chilli and add it to the pan with the onions and peppers for a fiery start to your day. A few dashes of your favourite hot sauce in the egg mixture also works wonders.
- Vegetarian Option: Swap the chorizo for a high-quality plant-based sausage, crumbled and fried until crisp. You could also use spiced black beans or sautéed mushrooms for a hearty, savoury filling.
- Different Protein: Crispy smoked bacon or leftover pulled pork are excellent substitutes for chorizo. For a truly luxurious brunch, try adding some of my Steak Bites with Garlic Butter Recipe.
What to Serve With Your Morning Burrito
While this is a complete meal in itself, a few simple accompaniments can elevate it further, especially if you’re serving it for brunch.
- Salsa and Soured Cream: A fresh, zesty tomato salsa (pico de gallo) and a dollop of cool soured cream provide a perfect contrast to the rich filling.
- Crispy Potatoes: For a seriously substantial meal, serve these burritos alongside a portion of golden Crispy Oven-Roasted Potatoes.
- A Strong Coffee: A freshly brewed pot of strong coffee or a simple cup of builder’s tea is the ideal British accompaniment to this hearty breakfast.
Frequently Asked Questions
Breakfast Burrito Recipe
Ingredients
Method
- Cook the Chorizo: Heat the olive oil in a large, non-stick frying pan or skillet over a medium heat. Add the chorizo meat, breaking it up with a wooden spoon. Cook for 5-7 minutes, until it's browned and crispy and has released its orange-hued oil. Use a slotted spoon to transfer the cooked chorizo to a bowl, leaving the flavourful oil in the pan.
- Sauté the Vegetables: Add the diced onion and red pepper to the same pan. Sauté in the chorizo oil for about 5 minutes, until softened and fragrant. Add the minced garlic and cook for another minute until you can smell it.
- Prepare the Eggs: While the vegetables are cooking, crack the 8 eggs into a large mixing bowl. Add the milk or cream, a generous pinch of salt, and several grinds of black pepper. Whisk everything together until the mixture is pale and slightly frothy.
- Scramble the Eggs: Pour the egg mixture into the pan with the vegetables. Reduce the heat to low. Gently stir and fold the eggs with a spatula. What works best for me is to cook them slowly, pushing them from the edges to the centre, to create soft, creamy curds.
- Combine the Filling: When the eggs are about 90% cooked but still a little soft, turn off the heat. Return the cooked chorizo to the pan and add about two-thirds of the grated cheddar. Fold everything together gently. The residual heat will finish cooking the eggs and melt the cheese until it's gloriously gooey.
- Warm the Tortillas: Warm the flour tortillas one by one, either in a dry frying pan for 30 seconds per side, or in the microwave for 15-20 seconds. This makes them soft and pliable, which is crucial for rolling without tearing.
- Assemble the Burritos: Lay a warm tortilla flat. Spoon a quarter of the egg mixture down the centre. Top with the remaining grated cheese, a few slices of avocado, and a sprinkle of fresh coriander.
- Fold and Roll: To fold your breakfast burrito tightly, fold the two sides inwards over the filling first. Then, take the edge of the tortilla closest to you and pull it up and over the filling, tucking it in tightly. Continue to roll it away from you into a neat parcel. For a visual guide, this tutorial on how to fold a burrito is very helpful.
- Sear for Perfection (Optional but Recommended): Place the rolled burrito, seam-side down, back into the warm pan. Cook for 1-2 minutes until the bottom is golden brown and sealed. This helps it hold together and adds a fantastic texture.
Notes
I really hope you give this breakfast burrito recipe a go. It’s a truly satisfying and flavourful way to start the day and has become a cherished part of our weekend routine. If you try it, I’d love to hear how it turned out for you. Please leave a comment below and let me know what you think!
Happy cooking,
Kira
