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Flavorful Loaded Breakfast Burrito Recipe with Chorizo and Avocado

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A quick and satisfying breakfast burrito combining spicy chorizo, creamy avocado, scrambled eggs, and melty cheese wrapped in a warm tortilla. Perfect for busy mornings or lazy weekends.

Ingredients

Scale
  • 6 ounces Mexican-style chorizo, casing removed
  • 4 large eggs, beaten
  • 1 ripe avocado, peeled and sliced or mashed
  • 2 large (10-inch) flour tortillas, warmed
  • 1 cup shredded sharp cheddar or Monterey Jack cheese
  • 1 small white or yellow onion, finely chopped
  • 1 small red or green bell pepper, diced (optional)
  • A handful fresh cilantro, chopped
  • Salt and black pepper to taste
  • 1 tablespoon olive oil or butter for cooking
  • Salsa or hot sauce (optional, for serving)

Instructions

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chorizo, breaking it up with a spatula. Cook for 5-7 minutes until browned and cooked through. Transfer to a paper towel-lined plate to drain excess fat.
  2. In the same skillet, add chopped onion and bell pepper. Cook for 3-4 minutes until softened and fragrant, stirring occasionally.
  3. Lower heat to medium-low. Pour beaten eggs into the skillet with the sautéed veggies. Stir gently and continuously until eggs are just set but still moist, about 2-3 minutes. Season with salt and pepper.
  4. Return cooked chorizo to the skillet and stir everything together gently to combine flavors. Remove from heat.
  5. Warm tortillas one at a time in a dry skillet or microwave until pliable, about 15-20 seconds in the microwave.
  6. Lay a tortilla flat and sprinkle about ½ cup shredded cheese in the center. Spoon half of the chorizo and egg mixture over the cheese. Add sliced or mashed avocado on top, then sprinkle with chopped cilantro.
  7. Fold in the sides of the tortilla, then roll it up tightly from one end. Place the burrito seam side down in a warm skillet over medium heat. Cook for 2-3 minutes per side or until the tortilla is golden and crispy and the cheese inside is melted.
  8. Slice in half if desired and serve with salsa or hot sauce on the side.

Notes

Warm tortillas properly to avoid tearing when rolling. For fluffier eggs, use room temperature eggs and cook on medium-low heat stirring gently. Browning chorizo well adds smokiness and depth. Cheese melts better when sprinkled first on warm tortilla. Burritos can be made ahead and stored in fridge for up to 2 days or frozen for up to 1 month.

Nutrition

Keywords: breakfast burrito, chorizo, avocado, quick breakfast, easy recipe, loaded burrito, morning meal, spicy, creamy

Find it online: https://rowanrecipes.com/flavorful-loaded-breakfast-burrito-recipe-with-chorizo-and-avocado-easy-and-perfect-for-busy-mornings/