- Cooking the eggs in the chorizo drippings adds flavor and eliminates the need for extra fat.
- Rather than scrambling, the eggs are cooked into a frittata-like disc so they can easily be cut and portioned.
- The burritos can be frozen for up to one month, making them a convenient on-the-go breakfast.
Breakfast burritos are the ultimate way to start your morning — they’re warm and cheesy, portable, and endlessly customizable. These burritos are filled with crispy potatoes, creamy black beans, and smoky Mexican chorizo, all wrapped up in a toasted flour tortilla. To build layers of flavor, the chorizo is cooked with bell peppers and onions, and then the eggs are cooked in the chorizo drippings. If you prefer bacon over chorizo, swap it in. Craving a bit more spice? You can use pepper Jack cheese in place of cheddar cheese. Already have a can of pinto beans in your pantry or a bag of shredded hash browns in your freezer? Make these burritos your own with what you have on hand.
The key to making breakfast burritos for a crowd is cooking the eggs frittata-style. That way the eggs can be cut into neat slices for easy, mess-free burrito assembly. Arrange all of the tortillas on a work surface and then spoon on the evenly divided fillings. This assembly-line style of building the burritos makes it quick and easy to cook for a crowd.
The best part of these breakfast burritos is that they can be made in advance. Simply make a batch of burritos and stash them in the freezer, and then a satisfying and hearty meal is only minutes away. The burritos can be quickly reheated in the microwave for an on-the-go breakfast. Delightful on their own, the burritos are taken to the next level with an array of toppings like salsa, sour cream, and shredded lettuce.
What’s the difference between Mexican and Spanish chorizo?
Mexican chorizo is a fresh pork sausage seasoned with chiles, vinegar, and spices. It’s often sold raw, either in links or bulk, and it needs to be cooked before eating. Mexican chorizo is great for making tacos or quesadillas, or grilling the links for sandwiches.
Spanish chorizo is a dried and cured sausage made with pork, pimentón, garlic, and spices. Unlike Mexican chorizo, Spanish chorizo has a firm, sliceable texture. Serve Spanish chorizo as part of a charcuterie board, in paella, or in lentil and potato stew.
How to roll a burrito
It’s important to use a 10-inch tortilla to keep all of the filling ingredients contained and tidy. If the tortilla feels stiff or slightly brittle, microwave it for a few seconds until pliable. Pile your fillings along the center of the tortilla, and then it’s time to roll.
Fold the sides of the tortilla over filling by about two inches, then fold the bottom of the tortilla up and over. Keep rolling the burrito until the filling is completely contained. Place the burrito, seam side down, on your work surface while you continue rolling the remaining burritos. When it’s time to toast, start with the seam side down first to help seal it shut.
Notes from the Food & Wine Test Kitchen
- If the tortillas crack when rolling, simply warm them in the microwave for a few seconds to soften.
- Shredded hash browns can be used in place of potato tots.
- If you don’t like black beans, skip them or substitute with pinto beans.
This recipe was developed by Breana Killeen; the text was written by Paige Grandjean.
