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Breakfast Burrito

Name: Breakfast Burrito
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 250 g Mexican Chorizo; 4 Flour Tortilla; 1 Jalapeño Chilli; 0.5 White Onion; 2 Bell Pepper; 8 Egg; 150 g Cheddar cheese; 100 ml Sour Cream; 0.5 tsp Salt; 1 pinch Black Pepper; 20 g Butter; 100 ml Salt

35 min (15 prep + 20 cook) Easy 4 servings Tex-Mex

Edmond Bojalil

Recetas Mexas

Published: 25 Mar 2026 · Updated: 28 Apr 2026

Tex-Mex breakfast burrito with eggs, chorizo and Cheddar cheese.

About this recipe

A Tex-Mex breakfast burrito filled with fluffy scrambled eggs, fried Mexican chorizo, melted Cheddar cheese, roasted peppers and red salsa. Wrapped in a large flour tortilla and toasted on a griddle.

History & Origin

The breakfast burrito is one of the most representative dishes of Tex-Mex culture in the south-western United States and has its roots in the culinary traditions of Mexican workers who populated Texas, New Mexico, Arizona and California from the nineteenth century onwards. These workers - cowboys, miners, farm labourers - needed a hearty breakfast that would give them energy for long days of physical work and could be eaten conveniently on the move. The solution was to wrap all the ingredients of a full breakfast inside a large flour tortilla: eggs, meat, cheese and chillies. The flour tortilla, an invention of northern Mexico - particularly states such as Sonora, Chihuahua and Sinaloa - is the perfect base for the breakfast burrito: large, flexible and capable of retaining heat. Fresh Mexican chorizo, very different from Spanish chorizo in that it is highly spiced with guajillo chilli, was the natural companion to eggs in northern Mexican cooking. When these dishes crossed the border into Texas and the American south-west, Mexican-Texan workers adopted them and enriched them with Cheddar cheese - the cheese available in the Anglo-Saxon market - and bottled hot sauces. The breakfast burrito as we know it today was popularised in the 1970s, when Tex-Mex restaurants in El Paso, Albuquerque and Tucson began serving it as an alternative to the traditional American breakfast. Today it is a cult breakfast prepared in millions of households from California to Spain.

Estimated cost

£8.60

Total cost

£2.15

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

580

Calories

32g

Protein

45g

Carbohydrates

30g

Fat

Fibre

920mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Corta el pimiento rojo y el jalapeño en tiras finas. Pica la cebolla en juliana. En una sartén con una pizca de aceite, sofríe la cebolla y el pimiento a fuego medio-alto durante 8 minutos hasta que estén tiernos y ligeramente caramelizados.
2
En otra sartén, fríe el chorizo mexicano desmenuzado a fuego medio hasta que esté cocido y dorado, unos 7 minutos. Escurre el exceso de grasa.
💡 El chorizo mexicano suelta mucha grasa - escúrrelo bien sobre papel absorbente.
3
Bate los huevos con sal, pimienta y una cucharada de agua. Derrite la mantequilla en una sartén antiadherente a fuego bajo. Añade los huevos y revuelve lentamente con una espátula, retirando del fuego antes de que estén completamente cuajados para que queden cremosos.
💡 Los huevos revueltos perfectos se retiran del fuego cuando todavía parecen ligeramente húmedos - el calor residual termina de cocinarlos.
4
Calienta las tortillas de harina en una sartén seca o directamente sobre la llama durante 20 segundos por lado hasta que estén calientes y flexibles.
5
Arma cada burrito: coloca una porción de huevos revueltos en el centro de la tortilla, añade chorizo, pimientos salteados, queso Cheddar, una cucharada de salsa roja y crema agria.
6
Dobla los lados de la tortilla hacia el centro, luego enrolla desde abajo hacia arriba para formar el burrito. Sella la unión colocando el burrito con el pliegue hacia abajo.
7
Tuesta el burrito en una plancha caliente 1-2 minutos por lado hasta que la tortilla esté dorada y crujiente. Sirve con salsa roja y crema agria extra.
💡 Tostar el burrito en la plancha lo sella y le da esa textura irresistible.