I know, this is my upteenth egg sandwich. But this is my n°1 egg recipe.
Yes, my friends. Better than the tamago sandwich, and better than the gilgeori toast.
This egg & chorizo wrap is a humble masterpiece. Quick, easy, incredibly flavourful ; I am really proud of this not-so-authentic recipe.
It is inspired by the classic Huevos con Chorizo, that are traditionally served with corn tortillas and a bit of hot sauce. I wanted something portable and easy to eat though -and I felt like adding just a bit of red bell pepper. Yes, I also used large wheat tortillas, and basic Western melting cheese. But it honestly worked so well ; no regrets here !
Just picture it. Moist, slightly runny scrambled eggs paired with juicy, spicy Mexican chorizo. Add a bit of cooked onion and red bell pepper for the texture and slightly sweet taste it brings. Drop the cilantro and hot sauce. Roll this beauty and toast it slightly. Dang, I’m craving one just now.
Egg & Chorizo Breakfast Burrito – Recipe
Ingredients – Advice & key points
- Mexican chorizo : Don’t confuse Mexican chorizo with Spanish chorizo. A Mexican-type chorizo is seasoned raw meat (often within a sausage) and is usually cooked like ground meat, removed from its casing. This is the kind you want here ! Spanish chorizo, on the other hand, is a dried cured sausage that you cannot crumble. Its texture is different and it wouldn’t be as delicious here.
- If you’re in Île-de-France, you can find the tastiest Colombian chorizos (which are Mexican-style chorizos) from El man de los chorizos. I had a Colombian friend recommend it to me (thanks Tatiana, if you read me !) and I understand why. Mine is the spicy one.
- Eggs : Do not overcook them ! If you leave them in the pan while you make your wraps, they’ll carry on cooking. Plus, they’ll cook again when you grill those wraps. The eggs should still be slightly runny when you turn off the heat.
- Do not overfill your wraps, or you’ll have trouble rolling them.
- These burritos freeze well ! For freezing purposes :
- Be careful not to roll your tortilla until the egg mixture reaches room temp, or your tortilla will get soggy. Then, simply roll your burrito and put it in aluminium foil, and off to the freezer.
- You can defrost it either by thawing it in the fridge overnight and grilling it in a pan when defrosted, or in the microwave 1 to 2 minutes.
- Salt and pepper : Use enough of them ! In simple recipes such as this one, you cannot be lacking in the seasoning department.
- For my vegetarian friends, I would use 10 eggs, replace the cooking oil with 30g of butter, and add pan-fried mushrooms with smoked salt and a drop of soy sauce along with wilted, garlicky spinach.
- Also, if you want to make this Breakfast burrito a Lunch or Dinner burrito, of course you can -and should- but know that you have to eat 2 per person instead of 1 if you’re using 18cm tortillas.
Let’s wrap !
![Egg & Chorizo breakfast burrito](https://multicarbs.com/wp-content/uploads/2024/07/IMG_1795-BIS-768x1024.jpg)
Egg & Chorizo Breakfast Burrito
Description
The best breakfast burrito ever. My number one egg sandwich recipe -yes, better than the Egg Mc Muffin, and that's saying something.
Ingredients
Instructions
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Prep your ingredients
Thinly dice your onion, and your bell peppers even thinner.
Beat your eggs in a bowl with half of your salt amount and a bit of black pepper.
Remove your chorizo from its casings and add it to a bowl. Break it apart with a wooden spoon.
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Cook your filling
To a pan set on medium-heat, add your neutral oil.
When hot, add your chorizo. Cook around 7mn. Remove the chorizo from the pan.
To the same pan, add your bell pepper and onion. Add your remaining salt and cook until slightly tender, around 5 minutes.
Add your beaten eggs. Keep stirring and remove as soon as the eggs are cooked but still a bit runny, around 3 to 5 minutes depending on the eggs amount.
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Wrap up !
Warm your wraps around 30 seconds per side on a heated pan or 30 seconds in the microwave ; they'll get more pliable.
Put a tortilla wrap on your countrtop. Add some of your egg mixture, a sprinkle of cilantro, a handful of cheese, and 1 tbsp hot sauce. Then fold your wrap ! (see video)
You can eat it right away, or put in on a heated pan on medium-high heat around 1 to 2 mn per side to make it slightly crispy.
Et voilà !! You're done !