VIDEO + RECIPE · SEPTEMBER 25, 2026
Chorizo, egg and
cheese burritos.
I made a batch of little burritos with chorizo, eggs, cheese, onion and tomato. I cook the eggs separately from the chorizo so they don't soak up all that grease. They're easy to wrap up for later, and the whole thing is in the video.
Playing the video loads YouTube. Watch it on YouTube instead.
A LOOSE BATCH
What I used
About five or six small burritos. The amounts are approximate, just like I made them.
- 6 eggs
- 1 packet of pre-seasoned chorizo
- A couple handfuls of shredded cheese
- Small uncooked flour tortillas
- Chopped onion and tomato
- Salt and pepper for the eggs
HOW I MADE THEM
The rough steps
- Cook the chorizo. Add the chopped onion and tomato as it cooks.
- Make the eggs separately. Season them with salt and pepper. Keeping them separate helps the eggs stay less greasy.
- Cook the tortillas. These start out uncooked, so give them their own turn in the pan.
- Fill and wrap. Add chorizo, eggs and shredded cheese to each tortilla, then roll it up. Mine ended up somewhere between a large taco and a small burrito.
I wrapped extras in foil for later. If you're reheating one in a microwave, remove the foil first.
FROM THE VIDEO
The things I used
These are the products shown in my kitchen. The egg holders are from the second part of the video, not an ingredient.
I like that the egg holders stack. They are not dishwasher safe, so I wash them by hand.