Packed with hearty breakfast flavors—crispy chorizo sausage, fluffy scrambled eggs with a hint of chipotle, melty cheese, and a cool, tangy avocado-tomato salsa—these deli-counter burritos are irresistible from sunrise to supper.
Ingredients
For the Avocado-Tomato Salsa
- 1 large avocado, peeled, pitted, and chopped
- ½ cup chopped Roma tomatoes (about 1–2 tomatoes)
- 1 small red onion, finely diced (roughly 2 tablespoons)
- 1 clove garlic, minced
- 1 small serrano pepper, seeded and diced
(or use jalapeño if you prefer softer heat) - 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin
- ¼ cup chopped cilantro
- 1 tablespoon olive oil
For the Burritos
- 4 large eggs
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ lb chorizo sausage, crumbled
(or any bold breakfast sausage you favor) - 1 cup shredded cheddar or pepper jack
- 4 (10-inch) flour tortillas
- 1–2 tablespoons oil for pan-frying
Instructions
Prepare the Avocado Salsa
Combine all salsa ingredients in a medium mixing bowl. Stir gently until blended. Season to taste, then let it rest while you cook the rest of the filling.
Season and Whisk the Eggs
In a separate bowl, beat the eggs with smoked paprika and salt until smooth. Set aside.
Cook the Sausage and Eggs
Heat a wide nonstick skillet over medium-high heat. Add the sausage and cook until browned and crisp, about 4–5 minutes. Transfer to a plate using a slotted spoon, leaving the drippings behind.
Lower the heat to medium-low, pour in the eggs, and scramble until just set and tender. Move the eggs to the plate with the sausage. Wipe the skillet clean to use again.
Roll the Burritos
Place tortillas on a flat surface. Add about ¼ cup of salsa to each one, reserving any extra for yourself later—that’s the chef’s reward. Top with equal amounts of sausage and eggs, then finish with ¼ cup of cheese.
Tuck in both sides and roll snugly from the bottom, keeping the seam underneath.
Pan-Fry to Golden Perfection
Lightly oil the skillet and warm over medium heat. Add burritos, seam-side down. Cover and cook until the bottoms are crisp and golden, about 3 minutes. Flip, cover again, and cook the second side until beautifully browned.
Serve promptly while warm.