Breakfast Burritos

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 29 janv. 2026

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This hearty breakfast burrito recipe is a fantastic way to start the morning with a punch of flavour and nutrition. A classic high-protein dish, it combines spicy Mexican chorizo with fluffy scrambled eggs, golden sautéed potatoes, and creamy avocado. The addition of melted Monterey Jack cheese and fresh salsa provides a delicious savoury balance, making it a popular choice for those seeking a filling, homemade breakfast that feels like a weekend treat.

Ideal for a post-workout meal or a leisurely brunch, these burritos are surprisingly quick to assemble. By warming the tortillas in the oven and using high-quality ingredients, you can recreate a café-style experience in your own kitchen. Served wrapped in foil for easy handling, these protein-rich wraps are both portable and satisfying, ensuring you stay energised throughout the morning.

Ingredients for Breakfast Burritos

1 large boiling potato (230g), peeled and cut into 1/3-inch dice
4 (9-to 11-inch) flour tortillas
7 to 230g Mexican chorizo , casings removed
4 gros œufs
1 cuillère à café d'eau
1 cuillère à soupe d'huile d'olive
240ml coarsely grated Monterey Jack (about 110g )
1 avocat, tranché
About 60ml fresh or bottled salsa

How to make Breakfast Burritos

Preheat oven to 177°C with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.

Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.

Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.

Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.

Whisk together eggs, water, 1/4 teaspoons salt, and 1/8 teaspoons pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.

Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across centre, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.