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Serve warm with salsa, sour cream, and sliced avocado on the side.
Store leftover filling in an airtight container in the refrigerator for up to 3 days.
Burritos can be assembled ahead and wrapped in foil; reheat in the oven or microwave before serving.
Freeze uncooked burritos individually for up to 1 month; thaw and reheat as needed.
Variations:
Substitute chorizo with spicy breakfast sausage or ground turkey for a different flavor.
Add black beans, corn, or diced tomatoes for extra texture and nutrition.
Use whole wheat or gluten-free tortillas to suit dietary preferences.
FAQ:
Q: Can I make this burrito vegetarian?
A: Yes, substitute chorizo with plant-based sausage or sautéed mushrooms and peppers.
Q: How do I keep the burrito from getting soggy?
A: Avoid overloading with wet ingredients and wrap burritos tightly. Toasting the outside helps seal them.
Q: Can I prepare these burritos ahead for meal prep?
A: Absolutely! They freeze and reheat well, making them ideal for quick breakfasts.
Q: What cheese works best?
A: Cheddar and Monterey Jack melt well and complement the chorizo’s spice, but feel free to use your favorite.
Enjoy your bold and satisfying Chorizo Breakfast Burrito—easy to make and packed with flavor!
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