Mexican Breakfast Burritos

These Mexican inspired Breakfast Burritos are a delicious way to start your day. They’re the perfect mix of spicy chorizo, fluffy scrambled eggs, crispy spiced potatoes, melty cheese, and sour cream all wrapped up in a warm tortilla. The chorizo is the star of these burritos, adding a wonderful smoky flavour with just the right amount of heat.

Love starting your day with a plenty of protein? If you have leftover steak, you can make Steak and Egg Tacos or use it in this burrito recipe instead of chorizo. Got leftover tortilla chips? Make Chilaquiles Verdes and top them with an egg (or two) for extra protein!

Disclosure: This Mexican Breakfast Burrito recipe is made possible by (you guessed it!) Egg Farmers of Alberta. All opinions and experiences are my own.

Mexican Breakfast Burritos

Today is Cinco de Mayo and I am thrilled to share these Mexican inspired chorizo and egg stuffed breakfast burritos with you! If you like a hearty, protein packed breakfast, this one’s for you. It’s all you ever wanted in a breakfast burrito, and more! Amigos, there is a complete breakfast hidden inside the soft warm tortilla.

Let’s start with the proteins. Hearty Mexican chorizo sausage meat brings the flavour… it’s warm and spicy, but not overly so. Then there are the soft scrambled eggs. They’re rich, creamy, and bring a wonderful flavour and textural contrast to the chorizo.

A full breakfast wouldn’t be complete without breakfast potatoes and these ones are inside the burrito! These easy air fryer breakfast potatoes are so good, you’ll want to serve them as a side for Eggs Benedict, with Breakfast Sandwiches and more.

However, if you prefer a low carb option or want to reduce prep time, you can always leave them out and add more eggs!

Tender sautéed vegetables, gooey melted cheese, sour cream, and fresh cilantro round out the flavours of this egg-cellent breakfast option. However, you can always customize the burrito filling to your liking. Fiery hot sauce, Pico de gallo, or tangy Chunky Salsa are all great way to add even more flavour!

Finally, you can easily scale this Mexican Breakfast Burritos recipe up for breakfast meal prep. Batch made burritos freeze well and are easy to reheat on busy mornings when you need breakfast on the go.

Ingredients for Mexican Breakfast Burritos

Burrito recipes are incredibly flexible, and this one is no exception. It’s a delicious recipe as written but you can always add or subtract ingredients to your liking. To make this recipe you will also need a large skillet, an air fryer or baking sheet, knife and cutting board.

• Mexican Chorizo
• Yukon Gold Potatoes
• Vegetable Oil
• Smoked Paprika
• Garlic Powder
• Salt
• Black Pepper
• Butter
• Onion
• Green Bell Pepper
• Eggs
• Milk
• Oaxaca Cheese
• Mexican Crema
• Tortillas

For the breakfast potatoes, use Yukon gold potatoes or even red potatoes. Add or subtract spices as you like, but don’t forget to season them with salt and freshly ground black pepper. To save time, buy frozen breakfast potatoes or hash browns and cook them from frozen.

Choose a vegetable oil with a high smoke point and neutral flavour. Avocado oil, canola oil, and peanut oil can withstand high oven and air fryer temperature without burning.

Sauté the onion and green bell pepper in butter or your favourite vegetable oil then add more to the pan to scramble the eggs. Other veggies to consider include diced jalapeño peppers, mushrooms or spinach.

For real Mexican flavour, use Oaxaca or even Cotija cheese. Feel free to use shredded Monterey Jack or Cheddar cheese for that perfect cheese melt! Mexican crema or sour cream are very similar and thus interchangeable in this recipe.

You will need large size flour tortillas to make these burritos. Corn tortillas will fall apart, and no one likes messy burritos!

If you can’t find Mexican chorizo, or want less spice, feel free to substitute the chorizo with fresh Italian or English breakfast sausage.

What is Mexican Chorizo?

Mexican chorizo is the Mexican version of Spanish chorizo fresco (a fresh ground pork sausage seasoned with smoked paprika and white wine). It contains Mexican chilies and vinegar, making it spicier, a vibrant red colour, and more pungent than the Spanish version.

Although Mexican chorizo is usually made from ground pork; beef, venison, chicken, and turkey versions are also available. This fresh sausage can be stuffed into casings or left loose to use in queso fundido, burritos, and tortas. Mexican chorizo is never cured.

How to Make Mexican Breakfast Burritos

Start this recipe by preparing the spicy breakfast potatoes. While they are cooking in the air fryer (or oven), you can fry chorizo, sauté vegetable and cook scrambled eggs.

Make the Breakfast Potatoes

To make the breakfast potatoes, preheat air fryer or oven to 400 F. Combine the diced potatoes, vegetable oil, smoked paprika, garlic powder, salt and pepper together in a large mixing bowl. Toss well to coat all the potatoes evenly.

Arrange the potatoes in an even layer in an air fryer basket or on a parchment lined baking sheet and roast at 400°F (200°C) for 12-15 minutes, flipping halfway. The potatoes should be crisp on the outside and soft on the inside.

Cook the Burrito Fillings

While the potatoes are roasting, crack all the eggs into a mixing bowl. Whisk in the milk, along with the salt and freshly ground black pepper until the egg mixture reaches a uniform colour. Set aside.

Heat a large skillet over medium heat. Melt the butter in the skillet and add the diced pepper and onions. Sauté vegetables for 2-3 minutes or until they just begin to soften.

Pour the egg mixture into the skillet and lower the temperature to low. Push the eggs gently from the edge to the centre, creating a fluffy scramble. Cook until the eggs are just set, place in a bowl and set aside.

Heat the skillet back up to medium and add the crumbled chorizo sausage meat, breaking it up as it browns, about 5-6 minutes.

Assemble the Burritos

Warm each tortilla over low heat in a clean frying pan (or in the microwave) for a few seconds until they are flexible. Start building burritos by layering 1/4 of the chorizo into the center in a row. Add 1/4 of the scrambled eggs. Next add the diced potatoes followed by cheese and sour cream.

Wrap the burrito by folding in the shorter sides and rolling long-ways. Pro Tip: Add a little grated cheese on the edge of the tortilla and cook the burritos seam side down to seal with melted cheese.

Place the burritos into an air fryer or a dry skillet for 2-3 minutes on a medium heat, allowing the cheese to melt. Cut in half and serve right away with some fresh cilantro, hot sauce or salsa.

Make Ahead Storage and Reheating Instructions

If you love to meal prep, Mexican Chorizo Burritos are an excellent breakfast on the go option. Double this burrito recipe to make a larger batch, wrap them in foil then in plastic wrap, and freeze in an airtight container. They’ll freeze well for up to 1 month.

Remove burritos from the freezer as needed, and thaw overnight in the fridge. In the morning, simply remove the wrappings and reheat them in a skillet or air fryer on a medium-low setting until heated through.

Place any leftovers into an airtight container and refrigerate for up to 3 days. Reheat in the microwave, an air fryer, or cook in a skillet over low heat until heated through.

Hi! I’m Bernice Hill, the recipe developer, photographer, and writer here at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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