Sheet Pan Chorizo and Egg Burritos (Easy Mexican Breakfast!)
These sheet pan chorizo and egg burritos are the easiest Mexican breakfast ever! One pan, 30 minutes, and the whole family will be asking for seconds.
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
Storage: Refrigerate wrapped burritos for up to 4 days. Reheat in microwave 90 seconds or oven at 350°F for 10 min.
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.
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.