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Loaded Everything Breakfast Burrito with Chorizo and Eggs

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A flavorful and hearty breakfast burrito featuring smoky chorizo, fluffy scrambled eggs, melty cheese, and fresh toppings wrapped in a warm tortilla. Perfect for quick mornings or leisurely brunches.

Ingredients

Scale
  • 8 ounces fresh Mexican chorizo, casing removed
  • 6 large eggs, beaten
  • 1 cup shredded sharp cheddar or Monterey Jack cheese
  • 4 large flour tortillas (10-inch size), warmed
  • 1 medium tomato, diced
  • 1 avocado, sliced or diced
  • 1 small red onion, finely chopped (optional)
  • 1 jalapeño, seeded and diced (optional)
  • 1 teaspoon everything bagel seasoning
  • Salt and pepper, to taste
  • 1 tablespoon unsalted butter or oil for cooking
  • Sour cream or Greek yogurt for topping (optional)
  • Fresh cilantro for garnish (optional)
  • Lime wedges for squeezing (optional)

Instructions

  1. Heat a skillet over medium heat and add the chorizo. Break it up with a spatula and cook for 6-8 minutes until browned and crispy in spots. Remove with a slotted spoon onto paper towels to drain excess fat.
  2. While the chorizo cooks, dice the tomato, chop the onion, slice the avocado, and if using, seed and dice the jalapeño. Set aside.
  3. Wipe out the skillet or use a clean one. Add butter or oil and heat over medium-low. Pour in the beaten eggs and gently stir with a spatula, cooking slowly for 3-4 minutes until just set but still soft and creamy. Season with salt and pepper.
  4. Warm the tortillas one at a time in a dry skillet over medium-low heat, about 20 seconds per side, until warm and pliable. Keep wrapped in a clean kitchen towel to stay warm.
  5. Lay a warm tortilla flat. Sprinkle a little cheddar in the center, then add scrambled eggs, chorizo, diced tomato, red onion, jalapeño (if using), and avocado slices. Sprinkle with everything bagel seasoning and a bit more cheese on top.
  6. Fold the sides over the filling, then roll tightly from one end to the other to enclose everything. If needed, place the burrito seam side down in the skillet over low heat for a minute to seal and get a slight crisp.
  7. Slice in half if desired and garnish with sour cream or Greek yogurt, fresh cilantro, and a squeeze of lime.

Notes

Cook eggs on medium-low heat to keep them fluffy and avoid browning. Drain chorizo on paper towels to reduce greasiness. Warm tortillas gently to prevent tearing. Layer cheese under and over filling for better binding. Don’t overfill burritos to avoid mess. Burritos can be made ahead and frozen; add avocado fresh after reheating.

Nutrition

Keywords: breakfast burrito, chorizo, eggs, easy breakfast, loaded burrito, spicy breakfast, brunch recipe

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