Chorizo and Egg Breakfast Burrrito

Prep Time
Cook Time
Ready In

"This is good for a weekend brunch or for anytime"

Original recipe yields 4 servings


  • Serving Size: 1 (440.2 g)
  • Calories 706.5
  • Total Fat - 41.7 g
  • Saturated Fat - 14.6 g
  • Cholesterol - 466.3 mg
  • Sodium - 1340 mg
  • Total Carbohydrate - 45.5 g
  • Dietary Fiber - 4.8 g
  • Sugars - 10.6 g
  • Protein - 36.8 g
  • Calcium - 445.6 mg
  • Iron - 4.9 mg
  • Vitamin C - 25.1 mg
  • Thiamin - 0.6 mg

Step 1

Preheat the oven to 300 °F.

Step 2

Spread the butter on both sides of the tortillas. In a large nonstick skillet, brown the tortillas, one at a time, on each side. Place on a baking sheet and sprinkle with the cheddar cheese. Place in the oven to melt the cheese while you prepare the filling.

Step 3

In a bowl, combine the eggs with the milk. Season with salt and pepper.

Step 4

In the same skillet, brown the sausage with the onions and pepper in the oil over medium heat. Add the egg mixture and cook gently, stirring until the desired doneness. Season with salt and pepper.

Step 5

Spoon the egg filling into the tortillas. Top with tomatoes and roll tightly. Serve with salsa and sour cream.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

What a great brunch I just had! Love the recipe. I did have one problem I left the tortilla in the oven a bit too long to melt the cheese and I couldn't roll it so I made it like a tostado. Cut the recipe back to 2 eggs with no problem. Thanks Recipe Fairy for a do again and again recipe.

(16 Dec 2012)