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    Home » Most Recent

    Chorizo Breakfast Burritos

    May 2, 2017 By Patrick 13 Comments

    575 shares
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    It would be easy to give all the credit to the homemade chorizo in these epic breakfast burritos.

    And it's true, having access to a batch of authentic chorizo does amp them up a notch, but there's a hidden reason that seems to make people gobble up these burritos.  Hint:  think green.

    It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But it's the tomatillo salsa that really amps them up. So good! mexicanplease.com

    The subtle tartness of roasted tomatillos seems to pair effortlessly with eggs, so if you've never used tomatillo-based salsas in your breakfast burritos before then the time has come!

    A standard Salsa Verde is a great option for these burritos and definitely worth trying, but today we are using a Tomatillo-Chipotle Salsa to add an additional hint of smokiness to these otherworldly burritos.

    It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But it's the tomatillo salsa that really amps them up. So good! mexicanplease.com

    Chorizo Breakfast Burritos Recipe

    Don't fret if you don't have access to authentic chorizo.  As mentioned, it's the sauce that makes these burritos a repeat.  You can use traditional sausage and get an equally good result, as long as you are drenching your burrito in some of this...

    A rich Tomatillo Chipotle Salsa that's bursting with flavor. No one will believe you when you show them the tiny ingredient list. So good! mexicanplease.com

    That's the Tomatillo-Chipotle Salsa.  It's a ridiculously easy salsa to make and you'll be surprised how much reward you get for so little effort.  Basically, you are roasting tomatillos and then blending them with garlic and chipotles in adobo.

    A rich Tomatillo Chipotle Salsa that's bursting with flavor. No one will believe you when you show them the tiny ingredient list. So good! mexicanplease.com

    Easy right?  If you don't have chipotles on hand you can always make a traditional Salsa Verde.

    Okay, a quick word on the other components...

    I usually start with the potatoes because they tend to take the longest.

    'Come and Get It' Huevos Rancheros Skillet mexicanplease.com

    So that's a single potato finely cubed and tossed with salt, pepper, 1 teaspoon of chipotle powder, and a dollop of olive oil.  (Standard chili powder works good too.)

    Let the potatoes bake at 400F and give them a toss after 15 minutes.  They'll need 20-25 minutes total depending on your oven.

    You can easily get four burritos out of a half pound of chorizo so that's what we are starting with here.  This is a batch of homemade chorizo sauteed for 3-5 minutes on each side.  Set aside when done.

    It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But it's the tomatillo salsa that really amps them up. So good! mexicanplease.com

    Next, lightly saute 1/4 onion and a single jalapeno, both finely chopped.  You can use less jalapeno if you want a milder version.

    It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But it's the tomatillo salsa that really amps them up. So good! mexicanplease.com

    Two eggs per burrito is a good starting point so we'll add 8 eggs to this onion-jalapeno mixture and cook over medium-low heat until done.

    It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But it's the tomatillo salsa that really amps them up. So good! mexicanplease.com

    Then it's just a matter of building up your masterpiece as you see fit.  I like to heat up the tortillas for 30-60 seconds before building as this will make them easier to roll.

    It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But it's the tomatillo salsa that really amps them up. So good! mexicanplease.com

    From left to right that's potatoes, tomatillo-chipotle salsa, eggs, chorizo, and cheese.  (Monterey Jack and Mozzarella are also good choices for cheese.)

    Roll tight and give your burrito 1-2 minutes per side in a skillet over medium heat.  This will crisp up the tortilla and bring everything inside to a uniform temp.  How to roll a burrito.

    Serve immediately.

    It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But it's the tomatillo salsa that really amps them up. So good! mexicanplease.com

    So good!  Now you have proof that tomatillos and eggs are the best of friends.  Not pictured is the newfound sense of comfort knowing that your kitchen can whip up breakfast burritos like this any day of the week.  And for lunch and dinner too 🙂

    Give these beauties a try, they want to be part of your kitchen arsenal.

    Got questions?   Put them in the comments section below and I'll get back to you pronto.

    Buen Provecho.

    Update:  we just uploaded a recipe for some awesome Vegetarian Breakfast Burritos.

    It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But it's the tomatillo salsa that really amps them up. So good! mexicanplease.com

    It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But it's the tomatillo salsa that really amps them up. So good! mexicanplease.com

    Chorizo Breakfast Burritos

    It would be easy to give all the credit to the chorizo in these epic breakfast burritos, but it's the Tomatillo Salsa that really amps them up. So good!
    4.86 from 7 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 724kcal
    Author: Patrick Calhoun | Mexican Please

    Ingredients

    • 1/4 onion
    • 1 jalapeno
    • 8 eggs
    • 4 flour tortillas
    • cheese (Monterey Jack or Mozzarella)
    • 1/2 lb. chorizo (or standard sausage)
    • 1/2 teaspoon salt
    • freshly cracked black pepper

    For the potatoes:

    • 1 potato
    • 1 teaspoon chili powder (optional)
    • salt
    • black pepper
    • olive oil

    For the Tomatillo-Chipotle Salsa:

    • 4 tomatillos
    • 2 garlic cloves
    • 2 chipotles in adobo

    Instructions

    • Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional).  Bake the diced potatoes in the oven at 400F for 20-25 minutes, giving them a toss after 15 minutes or so. 
    • Husk and rinse the tomatillos.  Roast the tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green.  De-stem and de-seed two chipotles in adobo.  Add the tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend.  Take a taste for heat level. If you want more heat add the second chipotle.  If you want a thinner salsa you can add 2-3 Tablespoons of water.
    • Saute the chorizo in a skillet over medium heat for 3-5 minutes on each side.  Set aside when done. 
    • Finely chop 1/4 onion and 1 jalapeno.  (You can use less jalapeno if you want a milder version).  Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender.  Whisk together 8 eggs and add them to the onion-jalapeno mixture, along with 1/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat.  Set aside when done. 
    • To build the burritos, start by heating up a flour tortilla in a skillet for 30-60 seconds.  Add the eggs, potatoes, chorizo, cheese, and salsa.  Roll tight and saute in a dry skillet for 1-2 minutes on each side or until it crisps up and starts to turn brown.  Serve immediately. 

    Notes

    For speed, I usually add the potatoes, salt, pepper, chili powder and oil to a bowl and cover with plastic wrap.  Shake vigorously for  10-15 seconds and the potatoes will be well coated.  
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    You could use some of our homemade green chorizo in these burritos or even some of our jalapeno hash browns.  You could also streamline the process by starting with a batch of Papas con Chorizo. 

    Got leftover chorizo?  Make some Chorizo and Eggs with Salsa Verde.

    I like Chorizo and Eggs best when it's topped with a fiery Salsa Verde. Plus you can use all the leftovers to make breakfast burritos! mexicanplease.com

    Or add it to these Spicy Bean and Egg Burritos.

    Adding beans, eggs, and cheese to the flour tortilla

    Or maybe some Huevos Rancheros sounds good?

    If you have some homemade Salsa on hand then you don't need much else for an authentic batch of Huevos Rancheros. We're adding some freshly made refried beans to this batch -- so good! mexicanplease.com

    Still hungry?!

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    « Easy Homemade Chorizo
    Spicy Beef and Cheese Empanadas »

    Reader Interactions

    Comments

    1. Pamela

      October 26, 2022 at 11:17 am

      5 stars
      Delicious. I made this for some of my friends who are Mexican. They asked if they could have the leftovers! That made my day!

      Reply
      • Patrick

        October 28, 2022 at 8:20 am

        Ooh that is always a good sign, so glad you tried out this recipe 🙂 Cheers.

        Reply
    2. Teresa

      October 09, 2021 at 6:34 am

      5 stars
      I made this for my hubs (he love this sausage and burritos for breakfast) I just can't get the hang of filling and making the burrito. I got some made though they were smaller and more square than round (would post a photo but it doesn't allow me too. Thanks for this recipe. Hubs loved it

      Reply
      • Patrick

        October 09, 2021 at 1:17 pm

        Yeah I know what you mean Teresa. I do have a post on the site with some good pics that might help a bit, and don't forget to warm up the tortilla first:

        How To Roll a Burrito

        Cheers.

        Reply
    3. Viki

      August 18, 2019 at 6:35 am

      4 stars
      I love your recipes. The hotter the sauces the better for me but my husband can't take it or my friends. They're all whimps when it comes to hot mexican food.
      I really like grilling my salsa verde with red onion, it gives that smokey flavor even before I add smoked paprika.

      Reply
      • Patrick

        August 20, 2019 at 1:22 pm

        Ha thanks Viki! You could always make a big batch with very little heat and put half of it in front of your family/friends, and add more jalapeno/serrano to the second half for you 🙂

        Reply
    4. Donna

      February 23, 2019 at 9:25 am

      I have been making burritoes in some variation or other for years now. I love the chorizo the best ! I have used eggs, chicken, beef, different cheeses, beans, potatoes, salsa. They are so awesome and you control the sodium. I let them cool and wrap them separately in clear wrap, place in freezer bags and freeze. Great for a meal on the go or at work.

      Reply
    5. Lauren

      May 03, 2018 at 2:14 pm

      5 stars
      These sound amazing! Would you recommend freezing these for an easy grab-and-go microwave breakfast? My husband is always in a hurry in the mornings.

      Reply
      • Patrick

        May 04, 2018 at 7:51 pm

        Hi Lauren I like how you're thinking! You could freeze them but I would probably leave out the Salsa before doing so, and just keep some in the fridge and add it in after you re-heat them. I always find bringing Salsa back from the dead a little disappointing.

        Reply
    6. Alicia

      May 02, 2018 at 6:28 am

      Just made these this morning--love them! Made some with regular hatch green chile and some with your tomatillo-chipotle sauce recipe, and wow. I can say without a shadow of a doubt that these are the best breakfast burritos that I've made. Brought them to campus and it satisfied many starving college kids.

      Reply
      • Patrick

        May 02, 2018 at 5:56 pm

        Awesome, thanks much for your feedback Alicia! I'm glad they are working out for you -- I love having that tomatillo-chipotle sauce in burritos!

        Reply
    7. Karly

      May 04, 2017 at 4:56 pm

      Now THIS is a breakfast. I am so in love with this rock star burrito, for real. Cannot wait to try it out!

      Reply
      • Patrick

        May 05, 2017 at 4:30 pm

        Ha thanks Karly! Hope you enjoy it 🙂

        Reply

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