There is something uniquely satisfying about starting your day with a meal that feels both substantial and special. For me, a well-made breakfast burrito is the ultimate morning meal. It’s a complete, handheld package of savoury goodness that powers you through until lunchtime. We’re not talking about a hastily thrown-together wrap here, but a carefully constructed burrito filled with fluffy scrambled eggs, spicy crumbles of chorizo, flavourful black beans, and gloriously melty cheddar, all hugged by a soft, warm tortilla. I’ve been making this for over 7 years, and it never disappoints.

This Breakfast Burritos Recipe is my tried-and-tested method for achieving that perfect balance. The secret is in the layers of flavour and texture; the richness of the chorizo sausage provides a wonderful base, its rendered fat infusing the peppers and onions with a smoky depth. The eggs are cooked low and slow until they are just set and creamy, a stark contrast to the slightly crisp tortilla exterior. It’s a fantastic recipe for a lazy weekend brunch, but it’s also a game-changer for meal prep. Making a batch on a Sunday means you have a delicious, ready-to-heat breakfast for those chaotic weekday mornings.

Whether you’re a busy parent trying to get a proper breakfast on the table, a student looking for a freezer-friendly meal, or simply someone who appreciates a truly great start to the day, this recipe is for you. It’s customisable, straightforward to make, and always gets compliments from my family.

Recipe Overview

This recipe guides you through creating hearty, flavour-packed breakfast burritos from scratch. Expect a beautiful combination of smoky chorizo, soft and creamy scrambled eggs, seasoned black beans, and sharp cheddar cheese. After years of testing, I found that removing the chorizo from its casing and crumbling it allows the flavour to distribute much more evenly throughout the filling. It’s a small step that makes a big difference to the final result.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 burritos
• Difficulty: Easy

Why You’ll Love This Breakfast Burritos Recipe

• Genuine Flavour: The combination of spicy cooking chorizo, smoky paprika, and earthy cumin gives the filling a deep, savoury character that pairs beautifully with the creamy eggs and avocado.
• Ready in Under 40 Minutes: From chopping the onion to rolling the final burrito, the entire process comes together in about 35 minutes, making it manageable even on a slightly busier morning.
• Flexible Recipe: This recipe is a brilliant foundation. You can swap the chorizo for smoked bacon, add a handful of fresh spinach with the eggs, or use Monterey Jack instead of cheddar for an even meltier pull.
• Great for Meal Prep: These burritos work wonderfully for a grab-and-go morning meal. They freeze and reheat brilliantly, saving you so much time during the week. A little effort on the weekend pays off handsomely.
• Family Tested: This is a staple in our house. My husband adds a generous dash of extra hot sauce, while I prefer mine with a dollop of soured cream and fresh coriander. Everyone seems to love this morning meal.

Breakfast Burritos Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, try to get good-quality cooking chorizo from a local butcher or deli; the flavour is so much more pronounced than pre-packaged varieties. I find that large, pliable flour tortillas are essential for easy rolling – the Mission brand ones are consistently good and hold up well to being filled and heated.

• 8 large free-range eggs
• 60 ml whole milk
• 1 tbsp unsalted butter
• 200g cooking chorizo, casing removed
• 1 red onion, finely diced
• 1 red bell pepper, finely diced
• 1 clove garlic, minced
• 400g tin of black beans, rinsed and drained
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Pinch of chilli flakes (optional, for extra heat)
• Salt and freshly ground black pepper, to taste
• 4 large (12-inch) flour tortillas
• 150g mature cheddar cheese, grated
• 1 large ripe avocado, sliced
• For Serving (Optional): Soured cream, fresh coriander, pickled jalapeños, your favourite hot sauce

Sophia’s Tip: Let the cooked fillings cool for 5-10 minutes before assembling the burritos. If the filling is steaming hot, it can make the tortilla sweat and become a bit soggy. A little patience here goes a long way!

How to Make Breakfast Burritos

The process is all about building layers of flavour in one pan before combining everything in the final wrap. We’ll start by creating a savoury base with the chorizo and vegetables, then cook the eggs separately to ensure they stay perfectly creamy.

1. Cook the Chorizo: Place a large, non-stick frying pan over a medium heat. Add the crumbled chorizo and cook for 5-7 minutes, breaking it up with a wooden spoon, until it’s browned and has rendered its lovely orange fat. Use a slotted spoon to transfer the cooked chorizo to a bowl, leaving the fat in the pan.
2. Sauté the Vegetables: Add the diced red onion and bell pepper to the chorizo fat in the pan. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the Beans: Stir the rinsed black beans, ground cumin, smoked paprika, and chilli flakes (if using) into the pan with the vegetables. Cook for 2-3 minutes, stirring occasionally, until the beans are heated through. Season with a little salt and pepper, then transfer this mixture to the bowl with the chorizo. Give the pan a quick wipe.
4. Scramble the Eggs: In a separate mixing bowl, whisk the eggs and milk together until pale and slightly frothy. Season with salt and pepper. Melt the butter in the now-empty frying pan over a low-medium heat. Pour in the egg mixture. What works best for me is to cook them slowly, stirring gently and constantly with a spatula, to create soft, creamy curds. This should take about 3-4 minutes. Remove them from the heat just before they look fully done, as they will continue to cook from the residual heat. For a deeper dive into technique, Serious Eats has a great guide on achieving the perfect texture.
5. Warm the Tortillas: Warm the tortillas one by one in a dry frying pan for about 20-30 seconds per side, or wrap them in a damp tea towel and microwave for 30 seconds until soft and pliable.
6. Assemble the Burritos: Lay a warm tortilla flat. Down the centre, layer a quarter of the grated cheese, followed by a quarter of the scrambled eggs, the chorizo and bean mixture, and a few slices of avocado. Don’t overfill!
7. Roll Them Up: Fold the bottom edge of the tortilla up and over the filling. Then, fold in the two sides tightly. Finally, roll the burrito away from you to create a tight, secure parcel.
8. Sear for a Golden Finish (Optional): For a café-style finish, place the rolled burritos, seam-side down, back into the hot, dry frying pan. Cook for 1-2 minutes per side until the tortilla is golden brown and slightly crisp. This also helps to seal the burrito shut.

Tips From My Kitchen

• Temperature Control: The key to creamy, non-rubbery scrambled eggs is low heat. If your pan is too hot, the eggs will cook too quickly and release water. Be patient, it’s worth it.
• The Secret Step: Don’t skip the final sear. I learned that this step not only adds a fantastic crisp texture but also melts the cheese further and seals the seam, making the burrito much less likely to fall apart while you eat it.
• Make-Ahead: The chorizo and vegetable filling is ideal for making in advance. It can be prepared and stored in an airtight container in the fridge for up to 3 days. This cuts your morning prep time in half.
• Storage: To store, wrap each burrito tightly in foil. They will keep in the refrigerator for up to 3 days. For longer storage, wrap in foil and then place in a freezer-safe bag. They can be frozen for up to 3 months.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen essentials.

• Large non-stick frying pan or skillet
• Sharp knife and cutting board
• Two mixing bowls
• Wooden spoon or silicone spatula

Common Mistakes to Avoid

• Overcrowding the pan: When you first add the vegetables to the pan, make sure there’s enough space for them to fry rather than steam. A crowded pan will result in soft, pale veg instead of nicely sautéed ones. If your pan is small, cook in batches.
• Wrong temperature for eggs: As mentioned, blasting your eggs with high heat is the fastest way to ruin their texture. Keep the heat on low-medium and stir gently for a creamy result.
• Overfilling the burrito: It’s tempting to pack as much filling in as possible, but this is the number one cause of bursting burritos. A good rule of thumb is to leave at least a 2-inch border around your filling before you start to roll.

What to Serve With Breakfast Burritos

These are a complete meal on their own, but if you’re making them for a more substantial brunch, here are a few ideas that work beautifully.

• Pico de Gallo: A simple, fresh salsa of diced tomatoes, onion, coriander, and lime juice provides a bright, acidic contrast to the rich filling.
• Patatas Bravas: For a true brunch feast, serving these alongside some crispy fried potatoes with a spicy tomato sauce is a wonderful combination. This was inspired by a dish I had at a little restaurant in Spain.
• A Strong Coffee: For a morning meal, nothing beats a robust cup of freshly brewed coffee. A glass of fresh orange juice also pairs nicely.

Frequently Asked Questions

Breakfast Burritos Recipe

Hearty breakfast burritos packed with spicy chorizo, creamy scrambled eggs, black beans, and avocado. Sear them in a pan for a delicious café-style crispy finish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: Tex-Mex

Calories: 990

Ingredients Method Notes

Ingredients

  

• 8 large free-range eggs
• 60 ml whole milk
• 1 tbsp unsalted butter
• 200 g cooking chorizo casing removed
• 1 red onion finely diced
• 1 red bell pepper finely diced
• 1 clove garlic minced
• 400 g tin of black beans rinsed and drained
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Pinch of chilli flakes optional, for extra heat
• Salt and freshly ground black pepper to taste
• 4 large 12-inch flour tortillas
• 150 g mature cheddar cheese grated
• 1 large ripe avocado sliced

For Serving (Optional): Soured cream, fresh coriander, pickled jalapeños, your favourite hot sauce

Method

 

1. Cook the Chorizo: Place a large, non-stick frying pan over a medium heat. Add the crumbled chorizo and cook for 5-7 minutes, breaking it up with a wooden spoon, until it's browned and has rendered its lovely orange fat. Use a slotted spoon to transfer the cooked chorizo to a bowl, leaving the fat in the pan.
2. Sauté the Vegetables: Add the diced red onion and bell pepper to the chorizo fat in the pan. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the Beans: Stir the rinsed black beans, ground cumin, smoked paprika, and chilli flakes (if using) into the pan with the vegetables. Cook for 2-3 minutes, stirring occasionally, until the beans are heated through. Season with a little salt and pepper, then transfer this mixture to the bowl with the chorizo. Give the pan a quick wipe.
4. Scramble the Eggs: In a separate mixing bowl, whisk the eggs and milk together until pale and slightly frothy. Season with salt and pepper. Melt the butter in the now-empty frying pan over a low-medium heat. Pour in the egg mixture. What works best for me is to cook them slowly, stirring gently and constantly with a spatula, to create soft, creamy curds. This should take about 3-4 minutes. Remove them from the heat just before they look fully done, as they will continue to cook from the residual heat. For a deeper dive into technique, Serious Eats has a great guide on achieving the perfect texture.
5. Warm the Tortillas: Warm the tortillas one by one in a dry frying pan for about 20-30 seconds per side, or wrap them in a damp tea towel and microwave for 30 seconds until soft and pliable.
6. Assemble the Burritos: Lay a warm tortilla flat. Down the centre, layer a quarter of the grated cheese, followed by a quarter of the scrambled eggs, the chorizo and bean mixture, and a few slices of avocado. Don’t overfill!
7. Roll Them Up: Fold the bottom edge of the tortilla up and over the filling. Then, fold in the two sides tightly. Finally, roll the burrito away from you to create a tight, secure parcel.
8. Sear for a Golden Finish (Optional): For a café-style finish, place the rolled burritos, seam-side down, back into the hot, dry frying pan. Cook for 1-2 minutes per side until the tortilla is golden brown and slightly crisp. This also helps to seal the burrito shut.

Notes

Don't overfill the tortillas to ensure they roll up tightly. The final searing step is optional but highly recommended to seal the burrito and add a pleasant texture.

I really hope you give this breakfast burrito recipe a go. It has transformed our weekday mornings and become a much-loved fixture of our weekend routine. It’s the kind of satisfying, nourishing meal that sets you up for a great day. If you try it, I’d love to hear how it went for you in the comments below! Let me know if you made any delicious customisations. Happy cooking, Sophia.