Chorizo & Hash Brown Breakfast Burritos
The ultimate breakfast burritos! Here tortillas are filled with crispy bacon, chorizo, hash browns, guacamole, scrambled egg, American cheese & hot sauce.
I can’t think of a better breakfast than a really good burrito! You really can’t go wrong with a tortilla filled with smoked bacon, crispy chorizo, hash browns, homemade guacamole, American cheese & hot sauce…
Now these burritos aren’t just good at breakfast, they also make a fantastic brunch, lunch or dinner! Plus, they’re incredibly customisable so the fillings can be changed to suit your tastes. Not a fan of chorizo? Use a regular breakfast sausage instead. Don’t want the added spice from the hot sauce? Go with ketchup. You get the idea!
For more recipes, take a look at our ever growing collection of breakfast dishes! Here you’ll find pancakes, waffles, overnight oats & lots more…
Components Of These Burritos
- Hash Browns – We’re taking a bit of a shortcut & using frozen hash browns but feel free to make your own if you’d prefer.
- Chorizo – These burritos are made with thinly sliced chorizo that’s been fried until crisp! Feel free to swap this out for a different style of sausage if you like.
- Bacon – I like to use smoked streaky bacon in my breakfast burritos but unsmoked will work as well.
- Scrambled Egg – I find that using 2 large eggs per burrito makes a generous amount. This means you’ll need 8 large eggs in total.
- Guacamole – We’re making our own guacamole with avocados, lime juice & coriander. If you’re not a coriander fan, you can leave it out!
- Cheese – I used American cheese slices for my burritos but you could swap this out for grated cheddar instead.
- Hot Sauce – I’m a huge sriracha fan so it’s what I’m using in my burritos. You can use whatever sauce you like though!
- Tortillas – Large tortillas work best for burritos, as there’s more room for filling! I used Mission XL tortillas which have a diameter of 30 cm. Other brands will work though.
How To Assemble & Roll Breakfast Burritos
When you roll your breakfast burritos, it’s important to do it properly otherwise the filling will spill out! Don’t worry, it’s not as hard as it looks, here’s how…
- Before assembling, get all of your ingredients ready & assembled like a production line!
- Set a large frying pan over a low heat then warm a tortilla for 20 seconds on each side. We’re aiming to warm it up gently, not crisp it up!
- Lay your tortilla down onto a work surface then top with your fillings. I went with 2 slices of American cheese, 3 rashers of streaky bacon, 3 slices of chorizo, a generous amount of guacamole, scrambled egg, 2 hash browns & a drizzle of sriracha hot sauce.
- Now to roll. First, bring the left & right sides of the tortilla over the filling then bring the bottom side up over the filling, whilst keeping the 2 sides held in with your little fingers. Keep rolling the burrito, as tightly as possible until you get near the edge of the tortilla then tuck the top 2 corners in & roll the burrito up completely to seal.
- The burritos can be served as they are or they can be fried, to crisp up the tortilla (and fully melt the cheese). To do this, set a large frying pan over a medium heat then cook the burritos for 1-2 minutes on each side, until they are a deep golden brown all over. Make sure to cook the seam side first, to properly seal the burrito.
- Once fried, serve the burritos straight away or wrap in foil to keep warm.
Tips & Tricks
- Use large tortillas as they are easier to roll, plus you’ll get more filling inside your burritos! I use Mission XL tortillas.
- Warm up your tortillas in a frying pan set over a low heat, to make them more pliable. Don’t cook them for too long though, we don’t want to crisp them up!
- Cook the scrambled egg until it is just set, so that it doesn’t dry out as we assemble & fry the burritos.
- Don’t over fill your burritos as they’ll leak when you roll them up!
- Fry your burritos after rolling them, to crisp up the tortillas and to fully melt the cheese inside.
Frequently Asked Questions
The guacamole in a breakfast burrito can be made up to a day in advance, however the rest of the components are best cooked & used straight away. To stop guacamole going brown, cover the surface with a piece of clingfilm & store in the fridge.
Large tortillas, with a diameter around 30 cm are best, as there’s more room for fillings. It’s also easier to roll burritos that are made with larger tortillas. I use Mission XL tortillas.
To cook breakfast burritos on an Aga, use the boiling plate to fry the bacon, chorizo and the rolled burritos. Use the simmering plate to cook the scrambled egg and to warm the tortillas (on bac-o-glide). Cook the hash browns in the roasting oven, on the second from bottom set of runners.
Yes, you can reheat leftover breakfast burritos but they’re best eaten fresh! To reheat breakfast burritos, wrap each one in foil individually then bake at 200°c/392°f for 20-30 minutes until piping hot.
More Breakfast Recipes To Try!
- Everything Bagel Avocado Toast
- Overnight Muesli
- Brioche Cinnamon French Toast
- Elvis Pancakes
- Fluffy Sourdough Discard Pancakes
- Cinnamon French Toast Pancakes
If you have enjoyed this recipe for breakfast burritos, it would mean a lot if you could leave a review & rating. And if you’d like to stay up to date with future recipes, follow us on Instagram & TikTok!
Chorizo & Hash Brown Breakfast Burritos
Equipment
- Baking Trays
- Frying Pans
- Mixing Bowl
- Saucepan
Ingredients
Guacamole
- 2 Avocadoes
- 2 tsp Lime Juice
- 2 tsp Finely Chopped Coriander
Scrambled Eggs
- 8 Large Eggs
- 50 g Unsalted Butter
Burritos
- 4 Large Tortillas
- 8 Frozen Hash Browns
- 12 Rashers Smoked Streaky Bacon
- 12 Chorizo Slices
- 8 American Cheese Slices
- Sriracha
Instructions
Guacamole
- Halve the avocados, remove the stones then scoop the flesh out & place into a mixing bowl.
- Add the lime juice into the bowl, season the avocado with salt & pepper then mash with a whisk (or a fork). You can make it as smooth as you like, or keep it chunky!
- Stir the chopped coriander into the guacamole then give it a taste to check the seasoning. Add in more salt & pepper as needed.
- Cover the surface of the guacamole with clingfilm then store it in the fridge until needed.This stops the guacamole from discolouring!
Burritos – Prep
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Place the hash browns onto a baking tray then cook in the oven, following the packet instructions.
- In the meantime, set a large frying pan over a medium heat, add in a small amount of veg oil then leave to heat up before adding in the bacon. Cook for 2-3 minutes on each side until crisp then transfer to a plate.
- Add the chorizo slices into the hot pan then cook for a minute or so on each side, until golden & crisp. Add these to the plate with the bacon then cover to keep warm then set to one side.Alternatively, you could cook the bacon & chorizo on a tray under a grill. Cook them separately though!
Scrambled Eggs
- Just before assembling the burritos, cook the scrambled egg. To do this, crack the eggs into a jug then beat well with a fork. Next, add the butter into a pan, set over a low heat then once melted, add in the eggs.
- Cook the eggs, stirring pretty much continuously until they're almost fully set then take the pan off the heat and season the eggs with salt & pepper. It's best to slightly under cook the eggs so that they don't dry out as we assemble the burritos.
- Transfer the scrambled eggs to a bowl, ready to assemble the burritos.
Assembly
- Place a large frying pan over a low heat. We'll be using this to warm the tortillas. Alternatively, warm them up in a microwave.
- To assemble a burrito, warm a tortilla in the pan for 20 seconds on each side. We're aiming to warm the tortilla slightly not crisp it up!
- Next, lay the tortilla onto a work surface then place 2 slices of cheese in the middle. As we add the fillings, we need to leave a 2 inch border on the left & right sides & 3 inch border above & below.
- Top the cheese with 3 slices of chorizo & 3 rashers of bacon then a generous spoonful of guacamole. Spread the guacamole out into an even layer with the back of a spoon.
- Spoon a quarter of the scrambled eggs on top of the guacamole then top with 2 hash browns & a drizzle of sriracha.
- To roll up the burrito, fold the left & right sides over the filling then bring the bottom side up over the filling, whilst keeping the 2 sides held in with your little fingers. Keep rolling the burrito, as tightly as possible until you get near the edge of the tortilla then tuck the top 2 corners in & roll the burrito up completely to seal.
- Place the burrito onto a tray then continue the filling & rolling process with the rest of the tortillas & filling.
Frying
- Set a large frying pan over a medium heat then leave to heat up for a minute or two.
- Place the burritos into the pan (seam side down) then fry for 1-2 minutes on each side, until golden brown all over. You'll need to fry the burritos in batches.Frying the seam side first seals the burritos properly!
- Once fried, you can serve the burritos straight away or you can wrap them up in foil (individually) to keep them warm.
