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18th March
written by Steph

Scrumptious Breakfast Burritos!

If I were to pick my favorite meal of the day, it would have to be breakfast.  I love breakfast foods, and even back in my past life as a college undergrad when I pretty much did not cook, I could still be counted on to rock a Sunday breakfast in grand style.  Heck, I love breakfast so much that “breakfast for dinner” is a frequent occurrence in the S&TI! household. Of late, one of my most beloved breakfast offerings has been the breakfast burrito.  After much trial and error, I think I’ve found the perfect combination of flavors and ingredients that result in a hearty and satisfying way to start your day (or end it, because they’re filling enough for dinner!), and best of all these burritos are never soggy! Ingredients (makes enough for 4 – 5 burritos)
  • ½ lb of chorizo sausage, removed from casing
  • ½ onion, diced
  • ½ green pepper, diced
  • 1/8 cup of raisins
  • 3 – 4 eggs
  • 2 tbsp of cream
  • ¼ cup of shredded cheese (we tend to use Oaxaca cheese – a white, Mexican melting cheese – but you can use any that you have on hand… even feta would be great, though would give a different flavor!)
  • ¼ cup of fresh cilantro, chopped
  • 4 – 5 flour tortillas
  1. Heat a large frying pan over medium-high heat.  Add in your chorizo in tiny chunks, and cook for 3 -5 minutes.  Try not to agitate the pan too much so that the chorizo has a chance to brown.
  2. Add in your onions, green pepper, and raisins, and cook for another 5 minutes or so (until the onions & green peppers begin to soften and the raisins plump up).  The chorizo should release enough oil that you should not need to add any additional oil, but if you’re using a particularly lean version, feel free to add a bit of olive oil.
  3. Cooking up the burrito filling

    Turn down your heat to low-medium. Crack your eggs directly into the pan and let cook for about 30 – 60 s, before adding the cream.  Then mix them up with the rest of the items in the pan, like you’re scrambling the eggs.
  4. When the eggs are almost done, add in your cheese and your cilantro. Stir everything again, so the heat of the other ingredients melts the cheese.
  5. Once the cheese is melted, dish the filling up into burritos, fold, and devour immediately!
I think there are a few things that make this dish.  The first is that I’d try really really hard to find chorizo if you possibly can.  The flavor is unbeatable, though of course you could substitute in some other kind of spicy sausage.  I may complain about Nashville for many reasons, but I will say that I appreciate the abundance of Mexican ingredients that we can get here.  If you aren’t able to get chorizo, I would suggest adding in some extra seasoning when browning your sausage – perhaps some cumin, Spanish paprika, and some cayenne. Also, I know that raisins tend to be very divisive in the food world, but even if you tend to be anti-raisin, I urge you to try them here.  Their sweetness really complements the spiciness of the sausage, and I promise they don't taste out of place at all.

Getting ready to fold up the filling!

You’ll notice that I don’t include any of the more “typical” Mexican ingredents that one might expect in a breakfast burrito – no sour cream, no guac, and no salsa.  For me, these burritos are sufficiently rich that there’s no need for sour cream or guac.  And I’ve tried all kinds of permutations with salsa, and inevitably the tomatoes are always too wet, no matter what I do, and result in a messy, sloppy, soggy burrito.  I guess you could spoon any of these condiments over top if you wanted to eat your burrito with a knife and fork, but honestly, we’ve done away with all of these accoutrements and have not missed them at all. Of course the recipe is versatile and you can add any things you particularly like, such as beans, corn, or any other veg.  This is really the bare bones, though I admit we don’t really stray from it because it’s so darn good as is!  Make them once, and I guarantee you’ll start craving them at least once a week!


  1. 03/18/2010

    My family has always made breakfast tacos very simply: meat (sausage, bacon, ham, or chorizo) and eggs, maybe a little salt and pepper, rarely with a sprinkle of cheese. I grew up on them. They called them Torpedoes because they hit your stomach very fast and suddenly you’re full. 😀

  2. 03/18/2010

    Oh, and sometimes we add ranch-style pinto beans on top, or some people add a bit of hot sauce.

  3. 03/18/2010

    These look great! I’m totally with you on breakfast being my favorite meal!

  4. 03/19/2010

    @ Amanda: Before moving to Nashville, I rarely did breakfast burritos, but when I did, I made them more simply as well. But now I really like to take advantage of the Mexican ingredients available! And yes, they really do fill you up!
    @ Jill: Yessss! Another breakfast fan! And these taste even better than they look!

  5. 03/19/2010

    You know, I don’t think I have ever tried a breakfast burrito! They do sound amazingly tempting though, and I like the idea of adding the raisins for a bit of sweetness. This recipe is also good because I am getting a little weary of all the breakfast dishes that I have been cooking, and I have some low-carb tortillas that would be just perfect for this! Thanks so much for the new idea and the recipe, I know that it will be a great hit for both my husband and myself.

  6. 03/20/2010

    Breakfast for dinner is always a hit in my house. I eat breakfast burritos quite often, though a bit different than yours. I can’t imagine raisins in them! I like mine with eggs, a bit of milk, tomatoes, onions, potatoes, and cilantro. Yum!

  7. 03/21/2010

    @ zibilee: When I first came across the idea of mixing in raisins, it seemed odd to me, but I gave it a whirl and it was delicious! Also, you can easily serve the filling along side toast or just as is if you run out of tortillas but still get a hankering! 😉
    @ Chavonne: I’ve done some variations in the past that involve potatoes and they are definitely a delicious addition! And yes, the raisins seem weird, but now that I’ve had them I can’t imagine NOT having them in there! 😉

  8. what a concept!! i’ve heard of breakfast burritos but they are more the stuff of legend in my kitchen. i can whip up a decent soft taco at night but never thought to try a burrito for brekkie! i’m not a sausage fan, so that might be a bit of a deal-breaker, but i could do an egg-turkey meat crumble type thing. thanks for broadening my horizons! 🙂

  9. 03/23/2010

    @ nat: I think you could easily substitute in some other kind of meat, such as ground turkey, based on your own preferences. Just make sure to add a bit of extra seasoning to give it some Mexican flare! I hope you enjoy!

  10. 03/24/2010

    What else can I say but *YUMMM* .. I will be making some very soon ..

  11. 03/25/2010

    @ claire: I hope you can find Chorizo! I always feel like Toronto has no good Mexican products but perhaps things are changing!

  12. Sim

    Ooh! This is a must try!

    We just got back from a very disappointing breakfast excursion. We wanted to eat at Marche only to find that they’re (mostly) closed for renovation. So we walked to Hot House only to find that they don’t open until 10 a.m.! So back to Marche we went, ordered crepes (our usual) which were thankfully offered in their reduced menu. But when it came time to choose our sauce we found they are no longer offering caramel! A travesty!

    Adding insult to injury, we were charged $10 for 45 minutes of parking. Should have parked on the street!

    The end.

  13. 03/29/2010

    @ Sim: I find we’ve been eating at home more and more because our excursions out are more often disappointing than not. Then again, we don’t have all the options that T.O. does, but still sad to hear about your thwarted breakfasting attempts! Hopefully you can find chorizo to make this burrito happen, because it is goo-ooo-ood!

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