The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Irresistible Mexican Breakfast Burrito: Your Perfect Morning Fiesta!

Introduction:

You are craving a breakfast that kicks your morning into high gear? Look no further than our mouthwatering Irresistible Mexican Breakfast Burrito: Your Perfect Morning Fiesta!! This isn’t just any breakfast – it’s a fiesta of flavors wrapped in a warm tortilla, guaranteed to make your taste buds dance and fuel your day with delicious energy.

Picture this: fluffy scrambled eggs, perfectly seasoned chorizo, creamy avocado, and melted cheese, all nestled in a soft tortilla. It’s the breakfast of champions that brings the vibrant flavors of Mexico right to your kitchen. Whether you’re a busy professional looking for a grab-and-go option or a weekend warrior ready to indulge in a leisurely breakfast, this recipe is your ticket to breakfast heaven!

1. How to Make this Recipe?

Irresistible Mexican Breakfast Burrito

Let me tell you, making this breakfast burrito is like creating a morning masterpiece! We’ll start by crisping up some flavorful chorizo, then scramble some eggs until they’re perfectly fluffy. We’ll warm up our tortillas – because nobody likes a cold tortilla! – and then comes the fun part: layering all our delicious ingredients before wrapping them up into the perfect handheld breakfast. Trust me, your morning routine will never be the same once you try this!

“If you’re planning your day’s menu, pair your breakfast burrito with Mackinac Island Fudge for a sweet dessert treat.”

2. Ingredients for this Recipe:

how to make this recipe? Irresistible Mexican breakfast burrito
  • 4 large flour tortillas
  • 6 large eggs
  • 8 oz Mexican chorizo
  • 1 cup shredded cheddar cheese
  • 1 ripe avocado, sliced
  • 1/2 cup Pico de Gallo
  • 1/4 cup cilantro, chopped
  • 1 can (15 oz) refried beans
  • Salt and pepper to taste
  • Cooking oil

3. Step-by-Step Guide for Making this Recipe:

The Irresistible Appeal of Breakfast Burritos
  1. Prepare the Chorizo: Remove chorizo from its casing and cook in a large skillet over medium heat for 5-7 minutes, breaking it up with a wooden spoon until it’s crispy and fully cooked. Transfer to a paper towel-lined plate.
  2. Scramble the Eggs: In a bowl, whisk the eggs with a pinch of salt and pepper. In the same skillet (after removing excess chorizo grease), add a splash of oil and scramble the eggs until just set but still slightly creamy. Remove from heat.
  3. Warm the Tortillas: Heat each tortilla in a clean, dry skillet for about 30 seconds per side until warm and pliable. Keep them wrapped in a clean kitchen towel to stay warm.
  4. Heat the Beans: In a small saucepan, heat the refried beans until warm and spreadable.
  5. Assembly Time!:
    • Lay out a warm tortilla
    • Spread a layer of refried beans in the center
    • Add a portion of scrambled eggs
    • Top with chorizo
    • Sprinkle with shredded cheese
    • Add sliced avocado
    • Spoon on some Pico de Gallo
    • Sprinkle with fresh cilantro
  6. Wrap it Up: Fold the bottom edge up slightly, then fold in the sides and roll from the bottom up, tucking in the edges as you go to create a tight wrap.

4. Tips and Variations:

Best Breakfast Burrito Recipe
  • For a vegetarian version, replace chorizo with skyrise or seasoned black beans
  • Make it spicier by adding pickled jalapeños or your favorite hot sauce
  • Prep ingredients the night before for a quicker morning assembly
  • For a low-carb option, use large lettuce leaves instead of tortillas
  • Make a big batch of filling and store it for easy assembly throughout the week

5. Nutritional Information:

Breakfast Burritos for dinner? You bet!

Per burrito:

  • Calories: 550
  • Protein: 25g
  • Carbohydrates: 38g
  • Fat: 32g
  • Fiber: 8g

6. Recipe Notes:

  • Best served immediately while hot and crispy
  • Can be wrapped in foil and kept warm in a low oven (200°F) for up to 30 minutes
  • Freezes well for up to 1 month when wrapped properly

Irresistible Mexican Breakfast Burrito: Your Perfect Morning Fiesta!

Recipe by shahhanan15@gmail.comCourse: Uncategorized
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

550

kcal

Ingredients

  • 4 large flour tortillas
    6 large eggs
    8 oz Mexican chorizo
    1 cup shredded cheddar cheese
    1 ripe avocado, sliced
    1/2 cup pico de gallo
    1/4 cup cilantro, chopped
    1 can (15 oz) refried beans
    Salt and pepper to taste
    Cooking oil

Directions

  • Prepare the Chorizo: Remove chorizo from its casing and cook in a large skillet over medium heat for 5-7 minutes, breaking it up with a wooden spoon until it’s crispy and fully cooked. Transfer to a paper towel-lined plate.
  • Scramble the Eggs: In a bowl, whisk the eggs with a pinch of salt and pepper. In the same skillet (after removing excess chorizo grease), add a splash of oil and scramble the eggs until just set but still slightly creamy. Remove from heat.
  • Warm the Tortillas: Heat each tortilla in a clean, dry skillet for about 30 seconds per side until warm and pliable. Keep them wrapped in a clean kitchen towel to stay warm.
  • Heat the Beans: In a small saucepan, heat the refried beans until warm and spreadable.
  • Wrap it Up: Fold the bottom edge up slightly, then fold in the sides and roll from the bottom up, tucking in the edges as you go to create a tight wrap.
  • Assembly Time!: Lay out a warm tortilla
    Spread a layer of refried beans in the center
    Add a portion of scrambled eggs
    Top with chorizo
    Sprinkle with shredded cheese
    Add sliced avocado
    Spoon on some pico de gallo
    Sprinkle with fresh cilantro
    Wrap it Up: Fold the bottom edge

Notes

  • Best served immediately while hot and crispy
    Can be wrapped in foil and kept warm in a low oven (200°F) for up to 30 minutes
    Freezes well for up to 1 month when wrapped properly

FAQs(Frequently Asked Questions)

Can I make these ahead of time?

Yes! Assemble, wrap in foil, and refrigerate for up to 24 hours. Reheat in the oven at 350°F for 15-20 minutes.

What’s the best type of tortilla to use?

Large (10-inch) flour tortillas work best as they’re more pliable and hold ingredients well.

Can I use egg whites instead of whole eggs?

Absolutely! Use 2 egg whites for every whole egg in the recipe.

How do I prevent my burrito from getting soggy?

Drain excess moisture from ingredients and let hot items cool slightly before assembling.

Conclusion:

There you have it – the ultimate Mexican Breakfast Burrito that’s sure to become your new morning favorite! This recipe combines the best of Mexican flavors with the heartiness of a satisfying breakfast. Whether you’re feeding a hungry family or meal-prepping for the week ahead, these burritos are the perfect solution. So, roll up your sleeves, gather your ingredients, and get ready to start your day the delicious way. ¡Buen provecho!

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