Breakfast Burrito
Big, bold, and bursting with flavour, this breakfast burrito recipe packs sizzle and satisfaction into one tasty wrap.
Ingredients
Method
For the pico de gallo: Combine the tomatoes, jalapeno, onions, coriander and lime juice in a small bowl. Season with salt and pepper. Set aside.
For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
Warm the tortillas one at a time in the skillet.
Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved coriander leaves and serve with additional pico de gallo and hot sauce on the side.
Say hola to this amazing brekky burrito - your new go-to wake-up call!
Whether it’s a weekend treat or a grab-and-go breakfast for busy mornings, this brekkie wrap recipe means business. It’s comforting, customisable, and guaranteed to get your day off to a sizzling start.
This breakfast burrito recipe includes crispy hash browns with peppers and onions, smoky chorizo, scrambled eggs and melted cheese. The pico de gallo in this brekkie wrap recipe is made from freshly diced plum tomatoes, red onion, coriander, and jalapeño, tossed with lime juice, salt, and pepper.
To get going, sizzle Mexican-style chorizo until golden, add your hash browns and fry until crispy and caramelised. Pour in the eggs, season with salt and pepper, and throw in a dash (or two) of your favourite hot sauce. You can also switch up your brekky burrito to suit your mood - add smoky bacon, sautéed mushrooms, refried beans, or even grilled chicken.
Ready to go? Spoon your breakfast burrito mix into a warm flour tortilla and top with creamy avocado slices and grated cheese - Cheddar, Monterey Jack, or Oaxaca if you want to go truly authentic. Roll up tight, lightly toast in a frying pan, and you’re ready to go.
Our breakfast burrito recipe is seriously good, and if you’re looking for more mouthwatering Mexican breakfast ideas, how about 15-minute bean, egg and avocado tostadas, chicken chilaquiles with tomatillo sauce, or the iconic huevos rancheros.
