Chorizo Breakfast Burritos with Avocado Salsa
Hearty breakfast burritos packed with spicy chorizo, fluffy scrambled eggs, and fresh avocado salsa. The combination of smoky Mexican sausage and creamy Monterey Jack jalapeno cheese creates a satisfying morning meal that's perfect for weekend brunch or meal prep. What sets these apart is the panini-pressed exterior that creates a crispy golden shell while keeping the filling warm and melted inside.
Ingredients
- 1 cup avocado, diced
- 1 tablespoon lime juice
- ⅓ cup roma tomato, seeded and diced
- ¼ red onion, chopped
- ¼ cup fresh cilantro, chopped
- ¼ teaspoon ground cumin
- ⅛ teaspoon sea salt
- 1 lb chorizo sausage, casings removed
- 2 tablespoons butter
- ¾ cup poblano pepper, diced
- ¾ cup red pepper, diced
- 6 eggs, beaten
- ½ teaspoon black pepper
- ½ teaspoon hot sauce
- 1 ½ cups monterey jack jalapeno cheese, gratedcheddar cheese1:1milder
less spicy flavor
- 6 flour tortillas
- 1 tablespoon clarified butter
Instructions
- 1
Combine avocado, lime juice, tomato, red onion, cilantro, cumin, and salt in small bowl to make salsa
- 2
Cook chorizo in medium skillet over medium heat until browned, stirring often
- 3
Remove chorizo with slotted spoon and transfer to paper towel-lined plate
- 4
Melt butter in another skillet over medium heat
- 5
Add peppers and saute until almost soft
- 6
Add beaten eggs seasoned with black pepper and hot sauce
- 7
Cook one minute then add cheese and stir until melted and eggs are cooked
- 8
Spoon egg mixture into center of each tortilla followed by chorizo and salsa
- 9
Fold in sides and roll tightly
- 10
Brush panini press bottom with clarified butter and heat over medium heat
- 11
Place burritos seam side down and cover with lid
- 12
Cook until golden brown
- 13
Flip and cook until other side is golden brown
- 14
Serve immediately
Tips
Use a slotted spoon to remove excess grease from chorizo for better texture and less messy burritos.
Keep tortillas warm and pliable by wrapping in damp paper towel and microwaving for 30 seconds before assembling.
Let burritos rest seam-side down for a minute before pressing to help them hold together better.
Good to Know
Refrigerate assembled uncooked burritos up to 2 days wrapped tightly in foil.
Prepare salsa and cook chorizo up to 1 day ahead; store separately in refrigerator.
Serve immediately while hot and crispy from panini press with extra salsa on side.
Common Mistakes
Don't overfill burritos to avoid tearing tortillas and messy eating.
Remove excess grease from chorizo to prevent soggy tortillas.
Let panini press heat fully before cooking to ensure even browning.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a panini press?
Yes, cook in a dry skillet over medium heat, pressing down with spatula and flipping once until golden brown on both sides.
What if I don't have chorizo?
Substitute with spicy Italian sausage, breakfast sausage, or seasoned ground beef for similar flavor and texture.
How long do leftovers keep?
Store cooked burritos in refrigerator up to 3 days; reheat in oven at 350F for 10-15 minutes until heated through.