📝 About This Recipe
This robust breakfast burrito captures the vibrant spirit of Southwest street food without a drop of dairy. We've paired spicy, crumbled Mexican chorizo with velvety soft-scrambled eggs and buttery avocado to create a rich mouthfeel that makes you forget the cheese entirely. Finished with a zingy homemade pico de gallo, this is a protein-packed, high-energy masterpiece designed to fuel your most ambitious mornings.
🥗 Ingredients
The Protein Base
- 12 ounces Mexican Chorizo (raw, casings removed)
- 8 pieces Large Eggs (preferably pasture-raised)
- 2 tablespoons Unsweetened Almond or Oat Milk (for fluffier eggs)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Fillings & Wraps
- 4 large Flour Tortillas (burrito size, 10-12 inches)
- 2 pieces Ripe Avocado (sliced or mashed)
- 1 large Russet Potato (peeled and cubed into 1/2 inch pieces)
- 2 tablespoons Olive Oil (for frying potatoes)
Fresh Pico de Gallo & Garnish
- 2 pieces Roma Tomatoes (seeded and finely diced)
- 1/4 cup White Onion (finely minced)
- 1/4 cup Fresh Cilantro (chopped)
- 1 piece Jalapeño (minced, seeds removed for less heat)
- 1 tablespoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Start by preparing the potatoes. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the cubed potatoes and cook for 8-10 minutes, tossing occasionally, until they are golden brown and crispy on the outside and tender inside. Season with a pinch of salt and set aside.
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2
In a small bowl, combine the diced tomatoes, minced white onion, cilantro, jalapeño, and lime juice. Stir well and season with a pinch of salt to create your fresh pico de gallo. Let it sit so the flavors marry.
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3
Wipe out the skillet used for the potatoes and place it back over medium heat. Add the Mexican chorizo, breaking it up with a wooden spoon. Cook for 5-7 minutes until fully cooked through and slightly crispy at the edges.
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4
While the chorizo cooks, crack the 8 eggs into a medium bowl. Add the dairy-free milk, salt, and pepper. Whisk vigorously for about 30 seconds until the mixture is uniform and slightly frothy.
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5
Once the chorizo is cooked, remove it from the pan with a slotted spoon, leaving about a tablespoon of the flavorful red oil in the pan. If there is too much grease, drain the excess.
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6
Lower the heat to medium-low. Pour the egg mixture into the skillet with the chorizo oil. Let the eggs sit for 20 seconds, then use a spatula to gently push the cooked curds toward the center.
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7
Continue cooking the eggs slowly, folding gently, until they are soft and just barely set (about 3 minutes). Do not overcook; the residual heat will finish them.
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8
Warm your flour tortillas. You can do this by placing them directly over a low gas flame for 5 seconds per side or heating them in a clean dry skillet until pliable.
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9
To assemble, lay a warm tortilla flat. Spread a quarter of the sliced avocado in the center, followed by a scoop of crispy potatoes.
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10
Layer on a generous portion of the scrambled eggs and the cooked chorizo.
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11
Top with 2 tablespoons of the fresh pico de gallo. Be careful not to add too much liquid from the salsa to prevent sogginess.
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12
Fold the sides of the tortilla inward over the filling, then tuck the bottom edge over the sides and roll tightly into a cylinder.
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13
Optional: Place the rolled burrito seam-side down in the hot skillet for 30 seconds to seal it and add a final crunch to the exterior.
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14
Slice diagonally and serve immediately while steaming hot.
💡 Chef's Tips
Always warm your tortillas before rolling; cold tortillas will crack and spill your delicious filling. For the creamiest dairy-free eggs, cook them on low heat and remove them from the pan while they still look slightly 'wet'. If you prefer less spice, ensure you remove every seed and the white pith from the jalapeño before mincing. Use a slotted spoon when adding the salsa to the burrito to keep the excess juice from making the tortilla soggy. To meal prep, wrap the finished burritos in foil and freeze; reheat in an oven or air fryer for best results.
🍽️ Serving Suggestions
Serve with a side of chilled fresh fruit like mango or pineapple to balance the spicy chorizo. Pair with a hot cup of black Mexican coffee infused with a stick of cinnamon (Café de Olla style). A side of black beans seasoned with cumin and lime makes this a truly hearty feast. Offer extra hot sauce or a dairy-free chipotle lime crema on the side for dipping. Pairs wonderfully with a fresh hibiscus iced tea (Agua de Jamaica) for a brunch setting.