Spinach, Egg, and Chorizo Breakfast Burritos

Every Sunday I make brunch for myself and Jim. I usually go the sweet route because I have a *huge* sweet tooth, and the only thing that gets me out of bed in the morning is the promise of pastries. However, after my holiday sugar overload, I’ve decided to try out some savory menu items.

Cue: this spinach, egg, and chorizo burrito. It’s so good that it made me temporarily forget about sweet food. I’m going to have it on rotation now for brunch every month.

The star of this show is chorizo. I’ve always loved chorizo, especially in tacos, but it also pairs well with eggs and other breakfast-y foods. It’s spicy and crumbly, and it adds texture to a wrap or sandwich.

My other favorite part about this recipe is it essentially comes together in one skillet. You sauté the chorizo, then you scoop it out and place it in another bowl while you use the same skillet to sauté spinach and scramble eggs. Throw the chorizo, eggs, and spinach in a large tortilla with salsa and cheddar cheese, and you have a filling and delicious brunch.

Feel free to get creative with your fillings. I might try a version next time with tomatillo salsa, cheddar, and onions because that reminds me of a bagel sandwich I used to get for breakfast every Sunday in D.C.

Here’s a song to get you started on your breakfast burrito journey.

Spinach, Egg, and Chorizo Breakfast Burrito


2 tsp extra virgin olive oil
1/2 pound bulk chorizo sausage
2-3 oz baby spinach
5 large eggs
kosher salt and freshly ground black pepper to taste
burrito-size flour tortillas
shredded sharp cheddar cheese, grated
salsa of your choice


Heat the olive oil in a large nonstick skillet over medium heat. Add the chorizo and use the back of a wooden spoon to break it up into little pieces. Cook the chorizo, stirring as you go, for about eight minutes or until it’s cooked thoroughly. Remove all the chorizo from the pan and place it in a bowl, and set it aside for later.

Whisk the eggs together in a bowl with a little salt and pepper. Put the same skillet over medium heat and add the spinach, stirring every so often until it wilts. Once it’s wilted, add the eggs and stir constantly until they’re almost cooked through. You want them slightly runny because they’ll continue to cook when you remove them from the pan. Remove the eggs and spinach from the pan and place in another bowl.

Heat the tortillas for a few seconds on each side over an open flame on a gas stove, or you can warm them in the microwave for 30 seconds. Transfer the burrito shell to the counter and fill with chorizo, eggs and spinach, and cheddar and salsa. Roll it up (here’s a great tutorial) and place on a plate. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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