Mediterranean Chorizo Breakfast Burrito
This Mediterranean Chorizo Breakfast Burrito takes a bold, flavorful approach to a classic morning wrap. The spicy, smoky chorizo pairs beautifully with soft scrambled eggs, crispy potatoes, and sautéed Mediterranean vegetables—all wrapped in a warm tortilla with melted cheese. It’s hearty, portable, and easy to customize. Whether for breakfast, brunch, or even a quick dinner, this burrito delivers satisfying comfort with Mediterranean flair.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 burritos
Ingredients
Pork Chorizo Sausage: 8 oz (225 g), casing removed
Potatoes: 2 medium russet or Yukon gold, diced small
Eggs: 6 large, beaten
Vegetables:
1/2 cup diced onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
Cheese: 1 cup shredded cheddar or Monterey Jack
Flour Tortillas: 4 large (10-inch)
Olive Oil: 2 tablespoons
Salt and Pepper: To taste
Optional Garnishes/Add-ins: Salsa, avocado slices, cilantro, or sour cream
Instructions
Cook the Potatoes:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and crispy. Season with salt and pepper. Transfer to a plate and set aside.
Cook the Chorizo:
In the same skillet, add the chorizo. Break it apart with a spatula and cook for 5–6 minutes until browned and cooked through. Drain any excess fat if necessary.
Add the Vegetables:
Stir in the onions and bell peppers. Sauté for 3–4 minutes until softened and fragrant.
Scramble the Eggs:
Push the mixture to one side of the skillet. Add a little olive oil if needed, then pour in the beaten eggs. Stir gently until softly scrambled, then mix everything together—eggs, chorizo, vegetables, and potatoes.
Warm the Tortillas:
Heat the flour tortillas on a dry pan for about 20 seconds per side or wrap them in foil and warm in the oven at 300°F (150°C) for 5 minutes.
Assemble the Burritos:
Place a tortilla on a flat surface. Add a generous scoop of the filling in the center, sprinkle with cheese, and add any optional toppings like salsa or avocado. Fold the sides inward, then roll tightly from the bottom up.
Toast (Optional):
For a crispy exterior, heat a clean skillet over medium heat and toast each burrito seam-side down for 1–2 minutes per side until golden.
Tips
Dice potatoes evenly so they cook at the same rate and get crispy.
Drain the chorizo after cooking to prevent the burrito from becoming greasy.
Scramble eggs gently—overcooked eggs can make the filling dry.
Warm tortillas before rolling to prevent cracking.
Use a large skillet so the filling can cook evenly without crowding.
Don’t overfill—a moderate amount of filling makes rolling easier.
Add fresh herbs like chopped parsley or cilantro for a bright Mediterranean touch.
Wrap burritos in foil if serving later; they’ll stay warm and hold together well.
Variations
Mediterranean Twist: Add chopped sun-dried tomatoes, olives, or crumbled feta for more Mediterranean flavor.
Vegetarian Option: Skip the chorizo and use plant-based sausage or chickpeas seasoned with smoked paprika and cumin.
Greek Style: Replace chorizo with grilled chicken and drizzle tzatziki inside the burrito.
Spicy Upgrade: Add harissa or chili flakes for extra heat.
Low-Carb Version: Swap the tortilla for a large lettuce leaf or low-carb wrap.
Roasted Veggie Burrito: Use roasted zucchini, eggplant, and cherry tomatoes instead of bell peppers.
Cheese Variety: Try mozzarella, provolone, or crumbled goat cheese for a softer flavor.
Breakfast Bowl: Skip the tortilla and serve everything in a bowl over quinoa or couscous.
Q&A
Q: Can I make these ahead of time?
A: Yes. Wrap tightly in foil or parchment and refrigerate up to 3 days or freeze up to 1 month. Reheat in a skillet or oven until warm.
Q: What’s the best way to reheat frozen burritos?
A: Wrap in foil and bake at 350°F (175°C) for about 25 minutes, or microwave for 2–3 minutes after defrosting.
Q: Can I use chicken or turkey chorizo?
A: Absolutely. It’s a leaner option with a similar spice profile.
Q: How do I keep the burrito from getting soggy?
A: Let the filling cool slightly before wrapping, and avoid adding wet ingredients like salsa inside—serve them on the side.
Q: Can I use corn tortillas?
A: You can, but they’re smaller and less flexible. Warm them well or double-layer them to prevent tearing.
Q: What’s a good sauce to pair with it?
A: A dollop of Greek yogurt mixed with lemon and herbs or a smoky tomato salsa complements it perfectly.
Q: Can I bake the burritos?
A: Yes. Brush with olive oil and bake at 400°F (200°C) for 10 minutes for a toasty finish.
Nutrition
(Per Burrito)
Calories: ~520
Protein: 26g
Fat: 30g
Carbohydrates: 35g
Fiber: 3g
Sodium: 780mg
Sugars: 3g
Conclusion
This Mediterranean Chorizo Breakfast Burrito brings together the best of both worlds—bold chorizo spice and fresh Mediterranean flavor. It’s filling, balanced, and endlessly customizable. Whether you enjoy it fresh off the skillet or as a make-ahead meal, it’s a reliable, delicious start to any day.