If you’re looking for an easy Mexican breakfast recipe, these sheet pan chorizo and egg burritos are about to become your new favorite. Everything cooks on one pan in the oven while you get the kids ready, pour your coffee, or just breathe for a second. Spiced chorizo, fluffy scrambled eggs, melty cheese, and warm tortillas — this is a Mexican breakfast recipe that tastes like you tried way harder than you did.
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Why you’ll love this recipe
- One pan, almost no cleanup
- Ready in about 30 minutes start to finish
- Kid-approved and endlessly customizable
- Great for meal prep — make a batch and reheat all week
- Uses simple ingredients you probably already have
What you’ll need
Here’s everything for these sheet pan chorizo and egg burritos. I love that the ingredient list is short and totally pantry-friendly. See the recipe card below for exact amounts!
These easy sheet pan chorizo and egg burritos are a crowd-pleasing Mexican breakfast made with just one pan! Spiced chorizo, fluffy eggs, melty cheese, and warm tortillas come together in 30 minutes with almost no cleanup.
Ingredients
- 12 oz Mexican chorizo (raw, removed from casing)
- 8 large eggs
- 1 bell pepper, diced
- ½ medium white onion, diced
- 1 cup shredded Mexican cheese blend
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
- 6 large flour tortillas (10-inch burrito size) to taste
Instructions
- Pre heat your oven to 400°F. Line a large rimmed baking sheet with foil or parchment and lightly spray with cooking spray.
- Spread the chorizo out across one half of the sheet pan, breaking it into crumbles. Toss the diced bell pepper and onion with olive oil on the other half. Season the vegetables with garlic powder, cumin, salt, and pepper.
- Bake for 12 minutes, until the chorizo is mostly cooked through and the vegetables are softened. Use a spatula to combine the chorizo and vegetables together across the whole pan.
- In a bowl, whisk together the eggs with a pinch of salt and pepper. Pour the eggs over the chorizo and veggie mixture on the pan.
- Return to the oven and bake for 5–7 minutes, until the eggs are just set. They should look slightly glossy — they’ll finish cooking from residual heat.
- Sprinkle the shredded cheese evenly over the top and return to the oven for 1–2 minutes until melted.
- Scoop the filling into warm flour tortillas, add your favorite toppings, roll up, and serve immediately. Enjoy!
Recipe tips and variations
Don’t skip lining your pan. Chorizo releases a lot of fat as it cooks. Foil or parchment makes cleanup so much easier.
Whisk your eggs well before pouring them on. You want them fluffy, not flat.
Add veggies you have on hand. Zucchini, corn, jalapeño, or black beans all work great tucked into these burritos.
Frequently asked questions
What kind of chorizo should I use for breakfast burritos? Use fresh, raw Mexican chorizo — the kind that comes in a tube or loose in the refrigerated section near the breakfast sausages. It’s soft and crumbly when cooked, which is exactly what you want here. Avoid Spanish chorizo, which is cured and firm like a salami — it won’t break down the same way and will give you a completely different result.
Can I make these sheet pan burritos ahead of time? Yes! These are one of my favorite meal prep breakfasts. Let the filling cool completely, then scoop into tortillas, roll them up, and wrap each burrito individually in foil. Store in the fridge for up to 4 days. To reheat, microwave for about 90 seconds or pop them in a 350°F oven for 10 minutes straight from the fridge.
Can you freeze breakfast burritos? Absolutely. Once wrapped in foil, place the burritos in a zip-lock freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. This is a great way to have a hot Mexican breakfast ready on even the most hectic mornings.
What toppings go well with chorizo and egg burritos? So many good options! We love sour cream, fresh salsa, sliced avocado, and a little hot sauce. Pico de gallo, shredded lettuce, or pickled jalapeños are also great. Set out a little topping bar and let everyone customize their own — kids love doing this.
Can I add more vegetables to the filling? Yes, and I encourage it! Diced zucchini, corn, black beans, mushrooms, or jalapeño all work beautifully. Just dice them small so they cook evenly on the pan alongside the peppers and onion.
Can I make this recipe dairy-free? Easily. Just skip the cheese or swap it for your favorite dairy-free shredded cheese. Everything else in the recipe is naturally dairy-free.
I hope your family loves these sheet pan chorizo and egg burritos as much as mine does! They’ve become a regular in our breakfast rotation — and honestly, sometimes dinner too (no judgment).
If you make them, I’d love to hear what you think! Drop a comment below and let me know what toppings you used. And if you’re looking for more easy breakfast recipes, check out Simple Omelette!
Sheet Pan Chorizo and Egg Burritos (Easy Mexican Breakfast!)
Ingredients
- 12 oz Mexican chorizo raw, removed from casing
- 8 large eggs
- 1 bell pepper diced
- ½ medium white onion diced
- 1 cup shredded Mexican cheese blend
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
- 6 large flour tortillas 10-inch burrito size
- sour cream salsa, avocado (optional toppings) to taste
Instructions
- Preheat your oven to 400°F. Line a large rimmed baking sheet with foil or parchment and lightly spray with cooking spray.
- Spread the chorizo out across one half of the sheet pan, breaking it into crumbles. Toss the diced bell pepper and onion with olive oil on the other half. Season the vegetables with garlic powder, cumin, salt, and pepper.
- Bake for 12 minutes, until the chorizo is mostly cooked through and the vegetables are softened. Use a spatula to combine the chorizo and vegetables together across the whole pan.
- In a bowl, whisk together the eggs with a pinch of salt and pepper. Pour the eggs over the chorizo and veggie mixture on the pan.
- Return to the oven and bake for 5–7 minutes, until the eggs are just set. They should look slightly glossy — they’ll finish cooking from residual heat.
- Sprinkle the shredded cheese evenly over the top and return to the oven for 1–2 minutes until melted.
- Scoop the filling into warm flour tortillas, add your favorite toppings, roll up, and serve immediately. Enjoy!
Notes
Freezer: Wrap individually in foil, freeze up to 3 months. Thaw overnight in fridge before reheating.
Chorizo tip: Use raw Mexican chorizo (refrigerated section), not cured Spanish chorizo — they’re very different!
Make it spicier: Add diced jalapeño to the veggie mix before baking.
