This Chorizo Breakfast Burrito is such a great recipe, it will have you jumping out of bed way ahead of your alarm clock. Seriously, with so many great ingredients in one bite, this may be the best breakfast burrito you’ll ever make right in your own backyard. 

halves of chorizo breakfast burritos lined on a cutting board around a bowl of jalapeño lime sauce

Not sure what to make for Sunday brunch? Cheese and egg burritos are great, but Mexican breakfast burritos are even better! Spicy Mexican chorizo offers the best flavor and creates a fiesta for your taste buds.

Why You’ll Love the Spicy Chorizo Breakfast Burrito

Fluffy eggs, crispy potatoes, spicy chorizo sausage, homemade guacamole, and melted cheese inside crispy flour tortillas? Yes, please!

With this chorizo burrito, you’ll be amazed at how easy it is to create a good breakfast, which is 100% satisfying! 

Looking for more killer breakfast burrito ideas? You can also check out my California Burrito or the Southwest Breakfast Burrito.


Chorizo breakfast Burrito Essentials

  • Ground Pork Chorizo – The spicy flavor of this sausage, which is easy to find at your grocery store, is not to be missed! 
  • Russet Potatoes – Known for their starchy and fluffy texture, these potatoes are perfect for making hash browns or crispy home fries. 
  • White Onion – I like white onions with my potatoes, however, yellow onions will also work.  
  • Large Eggs – Protein-packed eggs lend a satisfyingly velvety texture to a breakfast burrito. 
  • Monterey Jack Cheese – This shredded cheese, with its smooth and mild profile, melts to creamy perfection. 
  • Flour Tortillas – Large tortillas work best to wrap all the delicious ingredients into one perfect package.
  • Seasonings – Given all the flavor coming from the chorizo sausage, I keep the seasonings simple here with Kosher salt, black pepper, and garlic powder. 
The burritos are built with the recipe's ingredients.

Homemade Guacamole

  • Avocados – Creamy avocados serve as the luscious base for your guacamole, thus providing a buttery backdrop for the sausage and eggs. 
  • Red Onion – Diced red onions bring a mild sweetness and then a vibrant color to your guacamole.
  • Cilantro – This Mexican parsley is not for everyone, but it adds a burst of fresh citrusy and herbal notes to the guac.
  • Lime – A squeeze of lime infuses the guacamole with a zesty, tangy kick.
  • Kosher Salt – Lastly, a little bit of coarse salt is all that’s needed to bring out the full flavor of the avocado. 

Jalapeno Lime Sauce highlights

  • Cream  – Sour cream and your favorite mayonnaise create a magical creamy texture when they are blended.
  • Acidity – Buttermilk and lime add the acidity and the tanginess that balances out the spicy chorizo.
  • Seasonings – Chopped cilantro and some jalapeno paste bring flavor and the right amount of heat. For even more heat that is so freakin’ delicious try my new FYR Starter hot sauces!

All of these incredibly tasty ingredients create one hearty breakfast, which gets even better with that spicy and creamy jalapeño lime sauce.

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This sauce is FYR!

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How to Make chorizo breakfast burritos

Potatoes and Onions

Let’s kick things off with some potato prep for the Chorizo Breakfast Burrito. First, dice up the Russet potatoes – no need to peel them since the skin adds a perfect crispy touch. For best results, toss the diced potatoes into a large bowl of icy cold water and let them chill for 30 minutes. This will help them crisp up super well in the large skillet.

On your cutting board, next finely dice your white onions and then set aside.

The Guac

Next, let’s dive into the best guacamole recipe ever. Cut four large, ripe avocados in half, scoop out the green goodness into a medium bowl, add a splash of lime juice, and a pinch of salt – and then mash it all up. Make your guac chunky or smooth, depending on what you like.

Lastly, throw in some chopped cilantro and diced red onions, mix it up, and pop it in the fridge.

Jalapeño Lime Sauce

To make the creamy sauce for the breakfast burritos even more flavorful, this is a must-have sauce. In a small to medium bowl, mix the sour cream, mayo, buttermilk, cilantro, jalapeño paste, and lime juice. Whisk until smooth, cover, and chill in the fridge.

Breakfast Burrito Grilling Time

Finally, now that our stomachs are growling after making that sauce, let’s fire up the grill. Preheat it to a toasty 400º degrees F. Heat up a cast-iron skillet on the plancha with a drizzle of olive oil.

Grab the potatoes from the fridge, drain them, and pat dry with a paper towel – the drier, the crispier. Into the hot skillet, in a single layer, place the potatoes.

Diced potatoes cook over the fire on the plancha.

Cook them for about 20 minutes until they’re golden brown. Then, about five minutes before removing the potatoes from the heat, throw in the diced onions, salt, pepper, and garlic. Stir well with your wooden spoon, take them off the grill, and then set aside. 

Time for the Mexican chorizo! Cook the spicy pork sausage on the plancha to render out the fat for about 8-10 minutes at a medium-high temperature. Set the cooked chorizo aside.

Chorizo cooking on the plancha.

Next, cook your beaten eggs for 3-4 minutes on the grill or plancha, and then set aside.

An Easy Way to WhiP Eggs 

First, crack each egg on a hard surface and place the yolk and white into a glass Mason jar. Then repeat for as many eggs as you need. Cover the jar tightly with the lid and shake for at least 2-3 minutes until the egg mixture is a solid yellow color. 

Build Your Breakfast Burrito

Finally, into the bottom of the tortilla add the cooked potatoes, chorizo, eggs, jack cheese, and then the guacamole. Roll each one up tight and place all the burritos onto a baking sheet. Now, cook on the hot plancha for one minute per side, making sure to get all sides of the tortilla crisp, crunchy, and hot. 

Slice, serve, and then dip the burritos in the jalapeño lime sauce for an epic breakfast feast!

What to Serve with Chorizo Breakfast Burrito

While this breakfast burrito a complete meal on its own, consider serving the burritos with some pico de gallo, hot sauce, and extra slices of avocado. 

Leftovers & Reheating

If you have any leftover burritos, let them cool to room temperature before wrapping tightly in aluminum foil. Place in an airtight container in the fridge for 3-5 days. When you’re ready to reheat, cook over the grill using a medium-high heat for a few minutes on each side, or until nice and warm in the center. 

overhead of assembled chorizo breakfast burritos being crisped on a plancha
Can I use a different type of meat instead of chorizo in the breakfast burrito? 

Yes! There are plenty of great options. Feel free to experiment with other breakfast meats like spicy Italian sausage or scrambled and seasoned tofu for a vegetarian burrito option.

Can I use tater tots in the burrito recipe instead of the homemade home fries?

Absolutely! If you’re not up for chopping potatoes, tater tots in a Mexican burrito can add a delicious and unique twist to the dish. Follow the package instructions and make sure they are golden and crispy after cooking in the oven or air fryer. 

What are some more ways I can save time making these breakfast burritos? 

To save time on your busy mornings, instead of homemade guac, you can add some store-bought guacamole. Also, consider buying some high-quality cheese that’s already shredded, and then if you’re super pressed for time, buy a pre-made creamy hot sauce with lime jalapeno

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halves of chorizo breakfast burritos lined on a cutting board around a bowl of jalapeño lime sauce

Chorizo Breakfast Burrito

The Chorizo Breakfast Burrito with crispy potatoes, fluffy eggs, homemade guacamole, spicy chorizo, and Monterey Jack Cheese has it all! Wrapped in a crispy tortilla and served with jalapeño lime sauce, get your taste buds ready for a fiesta!
Author:Derek Wolf
4 from 7 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Breakfast
Cuisine: American, Mexican
Servings: 4 people



  • 2 lbs Ground Pork Chorizo
  • 2 Russet Potatoes
  • ½ White Onion
  • 5-6 Eggs whipped
  • 2 cups Monterey Jack Cheese
  • 3-4 Large Tortillas
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder


  • 4 Large Avocados
  • ¼ cup Diced Red Onions
  • cup Chopped Cilantro
  • 3 medium Limes juiced
  • Kosher Salt as needed

Jalapeno Lime Sauce:

  • ¼ cup Sour Cream
  • cup Mayonnaise
  • cup Buttermilk
  • 2 tbsp Chopped Cilantro
  • 1.5 tbsp Jalapeno Paste
  • 2 medium Limes juiced


  • Begin by dicing up your Russet potatoes and white onions. Add the potatoes to a large bowl of ice water and let them sit for 30 minutes.
  • In another bowl, mix the avocado with the lime juice and a little bit of salt. Mash together to your desired consistency, before adding the chopped cilantro and diced red onions. Set aside in the fridge.
  • Finally, add all the ingredients for the jalapeno lime sauce to a bowl and mix until smooth. Cover and also place in the fridge.
  • Preheat your grill to high heat (around 400 degrees F) for direct cooking. Add a cast iron skillet or plancha to the grill with some oil about 2 minutes before cooking.
  • Pull your diced potatoes out of the ice water and pat them dry with a paper towel. Add them to the skillet, making sure to stir them frequently, and cook until they soften and are golden brown (about 20 minutes). During the last 5 minutes of cooking, add the diced white onions, salt, pepper and garlic. Mix all together and cook till the potatoes are done and the onions are translucent. When done, pull it all off and set to the side.
  • Next, cook your ground chorizo on the skillet until it is fully rendered (about 8-10 minutes). When done, pull the chorizo off and set it to the side.
  • Finally, add your whisked eggs to the skillet and cook to nice and soft (about 3-4 minutes). Pull off and set to the side as well.
  • Start building your burritos with a warm large tortilla and layers of potatoes, chorizo, eggs, jack cheese, and guacamole. Roll them nice and tight and repeat until you have made as many burritos as you like. Add the burritos to the skillet to crispy for about 1 minute per side. Once done, pull off the burrito and serve hot.
  • Slice the burritos in half if you desire, serve with the jalapeno lime sauce on the side, and enjoy!


An Easy Way to Whip Eggs
First, crack each egg on a hard surface and place the yolk and white into a glass Mason jar. Then repeat for as many eggs as you need. Cover the jar tightly with the lid and shake for at least 2-3 minutes until the egg mixture is a solid yellow color. 


Serving: 5Oz | Calories: 1608kcal | Carbohydrates: 74g | Protein: 69g | Fat: 117g | Saturated Fat: 41g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 29g | Trans Fat: 0.03g | Cholesterol: 409mg | Sodium: 2575mg | Potassium: 1808mg | Fiber: 20g | Sugar: 8g | Vitamin A: 2101IU | Vitamin C: 59mg | Calcium: 623mg | Iron: 10mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

4 from 7 votes (6 ratings without comment)

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Recipe Rating


  1. I’m not familiar with jalapeño
    paste or how it is made. Can you tell me how to make it?
    Thank you!

  2. Calories: 1608kcal | Carbohydrates: 74g | Protein: 69g | Fat: 117g

    Is this nutritional info per burrito or all the ingredients? Thanks