Breakfast Burritos with Salsa: Delicious Recipe!

Okay, amiga, listen up! You know I don’t mess around when it comes to food that brings the fiesta to your taste buds, and let me tell you, these Breakfast Burritos with Salsa are about to become your new obsession. I’m talking layers of flavor that explode in your mouth with every single bite. They scream Cuba Queen’s bold flavor philosophy from the rooftops!

I spent weeks perfecting this recipe, because let’s be honest, a mediocre breakfast burrito is just a sad start to the day. Trust me, my relentless testing – including a major salsa breakthrough – was all worth it, and now, I’m practically bursting to share this absolute masterpiece of a Breakfast Burritos with Salsa with you. Buckle up, flavor adventurer – your taste buds are in for a wild ride!

• 1 pound chorizo sausage: The secret to these epic Breakfast Burritos with Salsa is using chorizo instead of plain breakfast sausage. It adds a smoky, spicy depth that is totally irresistible.
• 1 large onion, diced: This adds a layer of savory sweetness and complexity that compliments the chorizo perfectly. I get mine at the local farmer’s market.
• 1 bell pepper (any color), diced: For a pop of color and a fresh, crisp bite. I personally like to use red, it adds a subtle sweetness.
• 8 large eggs: Because what’s a breakfast burrito without eggs?
• 1/4 cup milk or cream: To make the eggs extra fluffy and rich. I prefer using cream cheese, it gives the eggs a nice, creamy texture.
• 1 teaspoon salt: To balance the flavors and bring out the best in all the other ingredients.
• 1/2 teaspoon black pepper: For a little bit of extra spice and depth of flavor.
• 1 cup shredded cheddar cheese: Because cheese makes everything better!
• 1 cup shredded Monterey Jack cheese: A creamy, melt-in-your-mouth counterpart to the cheddar.
• 8 large flour tortillas: The foundation of our flavor bomb! Look for ones that are soft and pliable.
• Your favorite salsa: Store-bought or homemade (recipe below!), you decide.
• Optional toppings: Sour cream, guacamole, cilantro, hot sauce

This Breakfast Burritos with Salsa ingredient list is SHORT but mighty! And if you are on a budget, regular breakfast sausage works just fine – just add a touch of smoked paprika to bring some of that chorizo magic.

• 1 (28 ounce) can whole peeled tomatoes, drained: The base of your salsa, bursting with fresh tomato flavor.
• 1/2 white onion, roughly chopped: Adds a pungent, sharp bite.
• 2 cloves garlic, minced: Because garlic makes everything better!
• 1-2 jalapeños, seeded and roughly chopped: Add according to desired spice level.
• 1/2 cup cilantro, chopped: For a fresh, vibrant flavor.
• 1/4 cup lime juice: To brighten everything up and balance the flavors.
• 1 teaspoon cumin: Adds a warm, earthy depth.
• 1/2 teaspoon salt: To enhance all the flavors.
• 1/4 teaspoon black pepper: For a subtle kick.

1. First things first, get that chorizo cooking! Crumble it in a large skillet over medium heat and cook until browned, about 8-10 minutes. This is where your Breakfast Burritos with Salsa journey begins.
2. Add the diced onion and bell pepper to the skillet with the chorizo. Cook until the vegetables are softened, about 5-7 minutes. Don’t stress – your Breakfast Burritos with Salsa is going to be incredible.
3. In a large bowl, whisk together the eggs, milk/cream, salt, and pepper. Pro tip for Breakfast Burritos with Salsa perfection: whip those eggs until they’re nice and frothy!
4. Pour the egg mixture into the skillet with the chorizo and vegetables. Scramble the eggs until they are cooked through but still slightly moist. This is where your Breakfast Burritos with Salsa transforms into pure magic.
5. Remove the skillet from the heat and stir in the cheddar and Monterey Jack cheeses. The cheese should melt slightly from the heat of the eggs.
6. Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable. This step is crucial for easy rolling. While your Breakfast Burritos with Salsa is working its magic, grab your camera – this is Instagram gold!
7. Spoon about 1/2 cup of the egg and chorizo mixture onto each tortilla. Top with your favorite salsa and any other desired toppings.
8. Fold in the sides of the tortilla and then roll it up tightly, burrito style. Don’t be shy with the filling – we want a hefty Breakfast Burritos with Salsa!
9. Heat a large skillet over medium heat. Place the Breakfast Burritos with Salsa seam-side down in the skillet and cook for 2-3 minutes per side, or until golden brown and crispy.
10. For the Salsa, combine all ingredients in a blender or food processor and pulse until desired consistency is reached. Taste and adjust seasoning as needed.

See, that wasn’t so hard, was it? You’ve just created Breakfast Burritos with Salsa perfection!

Most people mess up their Breakfast Burritos with Salsa by overcooking the eggs – but not you!

These Breakfast Burritos with Salsa deserve a grand entrance! Pile them high on a platter with a side of sour cream, guacamole, and extra salsa for dipping. People absolutely lose their minds when I serve this Breakfast Burritos with Salsa at brunch!

These Breakfast Burritos with Salsa absolutely slays at dinner parties! For maximum flavor impact, pair these bad boys with a crisp Mexican beer or a spicy margarita.

Want to take your presentation to the next level? Slice the Breakfast Burritos with Salsa in half on a diagonal to show off all those gorgeous layers. Garnish with a sprinkle of fresh cilantro for a pop of color.

If you have any leftover Breakfast Burritos with Salsa (which I highly doubt!), slice them into bite-sized pieces and serve them as appetizers at your next fiesta.

Q: Can I make this Breakfast Burritos with Salsa ahead of time?
A: Absolutely! These are perfect for Breakfast Burrito Meal Prep! Wrap the cooked burritos individually in foil or plastic wrap and store them in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat in the microwave or oven until warmed through.

Q: Can I make this Breakfast Burritos with Salsa spicier?
A: You bet! Add more jalapeños to your salsa, use a hotter variety of chorizo, or add a dash of your favorite hot sauce to the egg mixture.

Q: What if I don’t have chorizo?
A: No problem! Use regular breakfast sausage or ground beef instead. Just be sure to season it well with chili powder, cumin, and smoked paprika to give it that chorizo flavor.

Q: What kind of salsa should I use?
A: That’s totally up to you! I prefer a homemade salsa for its fresh, vibrant flavor, but store-bought works just as well. Just choose your favorite. I found a thread on Reddit with some great cream-based salsa options that you may be interested in – Anybody got a good cream-based salsa recipe for breakfast burritos ….

Q: Can I add other vegetables to my Breakfast Burritos with Salsa?
A: Go for it! Black beans, corn, spinach, and mushrooms all make great additions.

Q: How do I know when my Breakfast Burritos with Salsa is perfectly done?
A: The tortilla should be golden brown and crispy, and the filling should be heated through. If you’re using a skillet, press down on the burrito with a spatula to ensure even cooking.

Q: Can I make these Breakfast Burritos with Salsa vegetarian?
A: Of course! Simply omit the chorizo and add extra vegetables, such as black beans, corn, or sweet potatoes.

These Breakfast Burritos with Salsa are more than just a meal – they’re an experience. They represent everything Cuba Queen stands for: bold flavors, unapologetic deliciousness, and a celebration of life in every single bite. This Salsa Breakfast Burrito Recipe is about to be your go-to for parties and meal prep.

My Breakfast Burritos with Salsa Power Tips:

• Don’t overcook the eggs! Slightly moist eggs are key to a creamy, delicious burrito.
• Warm your tortillas! This makes them more pliable and prevents them from cracking when you roll them.
• Don’t be afraid to experiment with toppings! Avocado, sour cream, cilantro, and hot sauce are all great additions.

And now, for a few variations that I’ve created and LOVED:

• Sweet Potato and Black Bean Breakfast Burritos with Salsa: A vegetarian option with a touch of sweetness.
• Spicy Chorizo and Potato Breakfast Burritos with Salsa: For those who like a little extra heat.
• Bacon, Egg, and Cheese Breakfast Burritos with Salsa: A classic combination that never fails to please.

The Bacon, Egg, and Cheese Breakfast Burritos with Salsa version ALWAYS gets the biggest reaction – it is a real crowd-pleaser!

I have absolute confidence that you’re going to rock this Breakfast Burritos with Salsa recipe! Make it your own, experiment with different fillings and toppings, and create a Breakfast Burritos with Salsa masterpiece that reflects your unique flavor.

For some more guidance, this article How to Build a Better Breakfast Burrito can help you! If this recipe rocks your world, you NEED to try my Egg Muffins with Spinach and Feta. They are another simple, yet satisfying breakfast option.If you have any leftover Breakfast Burritos with Salsa, you can easily make them freezer friendly by following this guide: Make-Ahead Freezer-Friendly Breakfast Burritos – Project Meal Plan.

Now get out there and make some memories with these epic Breakfast Burritos with Salsa! Don’t forget to share your results with me – I can’t wait to see your culinary creations! And for another flavorful adventure, check out my Strawberry Danish with Cream Cheese, it’s to die for!