Start your day with a chorizo egg burrito packed with smoky chorizo, fluffy scrambled eggs, sautéed spinach, and a drizzle of BBQ sauce. Rolled in a warm wrap, this breakfast burrito is perfect for busy mornings or meal prep.

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Why you'll love this recipe
Savoury breakfast. If you're not the biggest fan of sweet breakfasts like an Almond Croissant Baked Oats or Lemon Blueberry Overnight Oats, this chorizo egg burrito could be for you alongside other savoury meal prep breakfasts like a Ham and Asparagus Frittata or a Cream Cheese Salmon Bagel.
Meal prep friendly. By following a few tips and tricks to ensure your burrito isn't soggy, these are perfect for making ahead and keeping in the fridge or freezer for a quick, on-the-go breakfast.
Chorizo. If you're a fan of chorizo in other meals like my Mexican Chorizo Orzo Pasta or Chorizo Lentil Soup, you'll love the smokiness of this burrito.
Ingredients

How to make chorizo burrito
Step 1: Heat a non-stick pan over medium heat. Add the sliced chorizo and cook for 3–4 minutes until browned and slightly crispy.
Step 2: In a jar or bowl, add eggs and scramble well with salt, pepper and milk. Reduce the heat of the pan and add the eggs to the chorizo.
Step 3: Add thawed spinach to the pan with the eggs. Stir gently with a spatula to scramble. Continue until set. Let cool completely and dab any excess liquid (potentially from the milk) with a paper towel.
Step 4: Once the mixture has cooled, lay a tortilla flat on a clean surface. Spread a thin layer of BBQ sauce on the tortilla. Layer with the scrambled eggs mixture. Repeat for the remaining tortillas.
Step 5: Fold the sides of the tortilla inward, then grab the bottom with your thumbs to place over the ingredients and tuck under. Then roll to the top.
Repeat for remaining burritos.
Step 6: Wrap tightly in aluminium foil if using the breakfast burritos for a meal prep.
Top Tip
Choose the Right Tortillas: Use large, soft tortillas for easier rolling. Slightly warm them in the microwave or a dry pan before assembling to prevent tearing. If you're in a hot climate, you may not need to do this unless they've been in the fridge.
Cool the Filling First: To prevent soggy burritos when meal prepping, allow the egg, chorizo, and spinach mixture to cool completely before assembling. Wrapping warm ingredients can create steam inside the tortilla, leading to a soggy texture.
Variations
Spicy. Add a kick to your chorizo egg burrito by including sliced jalapeños, chili flakes, or a drizzle of hot sauce for an extra fiery twist.
Extra Veg. Boost the nutritional value by adding diced bell peppers, sautéed mushrooms, or cherry tomatoes to the chorizo, egg, and spinach mixture.
Vegetarian. Swap out the chorizo for plant-based sausage or roasted sweet potatoes, and keep the scrambled eggs, spinach, and BBQ sauce for a satisfying vegetarian breakfast burrito.
How to meal prep burritos

Meal prepping chorizo egg burritos is an excellent way to have a savory, protein-packed breakfast ready to go for busy mornings. Cool the filling completely before assembling to avoid soggy tortillas, and wrap each burrito tightly in foil or parchment paper for easy storage.
Storing
Wrap the burritos individually in parchment paper or aluminium foil. They can be stored in the fridge for up to 4 days. There may be some sogginess on day ¾, but if you toast them, they'll be completely fine!
How do you reheat a breakfast burrito?
Unwrap and microwave burritos for 1–2 minutes, flipping halfway, or heat in a skillet for a crispier exterior. You could also use a sandwich maker (just make sure you don't squish it too much). If you've stored it in parchment paper, this can be retained in the sandwich maker to save clean up!!
How to freeze breakfast burritos
Wrap burritos in foil or plastic wrap, then place them in a freezer-safe bag for up to 3 months. Reheat from frozen in the microwave for 3–4 minutes or in the oven at 180°C (350°F) for 20 minutes, flipping halfway.
For optimal texture, avoid freezing with raw vegetables like tomatoes that may release water.
I wouldn't recommend vacuum sealing as this could squash the burritos and put pressure on the filling to leech out into the wraps.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
To roll a perfect burrito, place your filling in the centre of the tortilla, leaving room at the edges. Fold in the sides first, then roll tightly from the bottom, tucking the filling as you go. Use a warm tortilla to make it more pliable and prevent cracking.
Breakfast burritos should not sit out at room temperature for more than 2 hours to avoid bacterial growth. If the environment is particularly warm (above 32°C or 90°F), limit this to 1 hour for safety. Always refrigerate or freeze leftovers promptly to keep them fresh.
You can watch this video on how to fold a burrito with instructions.
Other meal prep friendly breakfasts
Or, you can have a browse through my Breakfast Recipes for more delicious eats.
Recipe

Breakfast Chorizo Burrito (with Scrambled Eggs and Spinach)
Ingredients
- 3 large tortillas at warm room temperature (or heated slightly)
- 2 (200 g / 7 oz) chorizo sliced
- 4 eggs
- 50 g (⅓ cup) frozen spinach thawed, see note 1
- 60 ml (¼ cup) milk
- 30 ml (2 tbsp) BBQ sauce
- salt and pepper to taste
Instructions
- Cook sliced chorizo in a non-stick pan over medium heat for 3–4 minutes until browned.
- Whisk eggs with salt, pepper, and milk. Reduce pan heat, add eggs, and stir with spinach until scrambled and set. Let cool completely, then dab excess liquid with a paper towel.
- Spread BBQ sauce on each tortilla, add the cooled egg mixture, and fold in the sides. Roll tightly to seal.
- Wrap burritos in aluminium foil for meal prep or serve immediately.
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