Chorizo and Egg Breakfast Burrito

Name: Chorizo and Egg Breakfast Burrito
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 Flour tortilla; 150 g Chorizo, crumbled; 2 Egg, beaten; 250 g Potato, diced; 60 g Cheese, shredded; 80 g Salsa; 1 g Salt; 1 g Black pepper, ground; 10 g Butter; 1 tbsp Olive oil

Chorizo and Egg Breakfast Burrito · ready in 30 min · 2 servings · 917 kcal per serving · easy · 10 ingredients

A hearty Mexican style breakfast wrap with spicy chorizo, soft egg, crisp potato, melted cheese, and bright salsa tucked into warm flour tortillas.

Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 2
kcal: 917
Difficulty: easy

Mexican Breakfast Quick (30 min or less)High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

2Flour tortilla
150 gChorizo, crumbled
2Egg, beaten
250 gPotato, diced
60 gCheese, shredded
80 gSalsa
1 gSalt
1 gBlack pepper, ground
10 gButter
1 tbspOlive oil

Equipment

stovetop, skillet, spatula, knife, cutting board, mixing bowl, measuring spoon, foil, spoon, tongs, plate

Instructions

Gather Ingredients
Gather all ingredients, measure them, dice the potato, beat the egg with salt and pepper, and set out a skillet, spatula, knife, board, bowl, and foil. · 8 min
What to look for: Ingredients are measured and ready beside the stove
Crisp Potato
Heat olive oil in a skillet over medium heat, add the diced potato, and cook for 9 minutes, stirring often, until browned and tender. · 9 min
What to look for: Potato cubes are golden on the edges and soft inside
Cook Chorizo
Add chorizo to the potatoes and fry for 5 minutes, breaking it up with the spatula, until the fat renders and the meat looks cooked. · 5 min
When it is done: Chorizo reaches 71°C / 160°F and no pink remains.
Scramble Egg
Melt butter in a clean side of the skillet, pour in the beaten egg, and stir gently until soft curds form and no liquid egg remains. · 3 min
What to look for: Egg curds are moist, tender, and just set
Melt Cheese
Fold cheese into the hot chorizo, egg, and potato filling, then spoon salsa over it so the cheese begins to melt. · 2 min
What to look for: Cheese is glossy and beginning to melt through the filling
Warm Tortilla
Warm each flour tortilla in a dry skillet for 30 seconds per side until flexible, then place half the filling across the center of each one. · 1 min
What to look for: Tortillas bend easily without cracking
Serve Burrito
Roll the tortillas tightly around the filling, seam side down, and serve hot with any remaining salsa spooned alongside. · 2 min
What to look for: Burritos are compact, sealed, and hot

Nutrition (per serving)

kcal	917
Protein	40 g
Carbohydrates	57 g
of which sugars	5 g
Fat	59 g
of which saturated	23 g
Fibre	5 g
Sodium	1980 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Wrap in foil and heat at 160°C / 320°F until hot in the center.

Ingredient substitutions

Egg

Scrambled egg: Use the same weight of freshly scrambled egg if prepared separately.

Salt

Salsa: Use extra salsa for seasoning moisture if you want to reduce added salt.

Black pepper

Chorizo: Use a little extra chorizo when you want spice from the meat instead.

Butter

Olive oil: Use olive oil for scrambling if you prefer a lighter dairy free fat.

Olive oil

Butter: Use butter for a richer potato flavor.