Breakfast Burrito Meal Prep
Crispy roasted potatoes, chorizo, fluffy scrambled eggs, avocado, and cheddar, all rolled up tight and ready to grab on your way out the door. Real breakfast, not a bar or shake.
Cook the eggs in the rendered chorizo fat instead of fresh oil, it’s loaded with flavour and makes a real difference. Pull the eggs while they’re still slightly glossy too, they’ll keep cooking from residual heat and firm up perfectly by the time the burrito’s rolled.
These keep in the fridge for 4 days or the freezer for 2 months, wrap each one individually before freezing. Genuinely great for busy mornings.
Breakfast Burrito Meal Prep
EGGS · BREAKFAST · EASY
A grab-and-go breakfast that actually satisfies
Rendering the chorizo first and cooking the eggs in that fat means every component is working together, rather than the eggs tasting like an afterthought.
These freeze brilliantly, so it's genuinely worth doubling the batch. Wrap them individually, and you've got a proper breakfast ready in minutes on your busiest mornings.
Rolling them tight and letting them rest seam-side down for a minute is the small step that stops everything spilling out the second you take a bite.
Breakfast Burrito Meal Prep
Ingredients
- 10 ml Olive Oil
- 3 All-Rounder Potatoes Diced
- 4 Chorizo Sausages Diced
- 10 Whole Eggs
- 100 g Cheddar Cheese Grated
- 1 Avocado Sliced
- 5 Wraps or Tortillas
- Salt & Pepper To Taste
- Sour Cream To Serve
- Sauce Of Choice To Serve
Method
- Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper.
- Finely dice and season the potatoes, place them onto the baking tray, and drizzle over the oil. Mix to combine and bake for 40-45 minutes, or until lightly golden and soft.
- Place a nonstick pan over medium-high heat, add the chorizo, and fry for 4-5 minutes, or until golden and the fat has rendered. Remove the chorizo from the pan and reserve the fat in the pan.
- While the chorizo cooks, crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until fully combined.
- Place the same nonstick pan back over high heat, add the egg mix to the rendered fat, and cook for 1 ½-2 minutes, mixing the whole time, until soft, fluffy curds have formed. Remove from the heat.
- Warm the tortillas in the microwave for 20 seconds.
- Build each burrito in this order: sour cream, scrambled eggs, chorizo, potatoes, avocado, cheddar cheese, seasoning to taste, and a sauce of choice.
- Roll the burritos up tightly, making sure nothing can leak out the seams. Wrap in food-safe paper, and eat fresh or store.
Can I use a different sausage instead of chorizo?⌄
Yes, breakfast sausage or bacon both work well. You'll lose some of the smoky, spiced flavour chorizo brings, but the method stays the same.
Why cook the eggs in the rendered chorizo fat?⌄
It's loaded with flavour from the chorizo, and cooking the eggs in it instead of plain oil makes a genuinely noticeable difference to the finished burrito.
How do I reheat these from frozen?⌄
Thaw overnight in the fridge first for the best result, or microwave straight from frozen in 30-second bursts until heated through if you're in a rush.
Can I make these vegetarian?⌄
Yes, leave out the chorizo and cook the eggs in a little olive oil instead, or add black beans for extra protein and heartiness.
Love this recipe Jack, thank you for sharing.
Julian
Thank you, Julian. Glad you enjoy it.
For what amount are the nutrition facts?
The nutrition amounts equal to per portion.
Hi ! I was wondering how much chorizo to use in grams, since I’m using a chorizo that’s packaged as one large rather than 4 small ones. Regards!
It looks hecking delicious can’t wait to dig in !
Hey Alberto. Its roughly 250g