Chorizo Egg Wraps

These chorizo egg wraps have everything you need for a hearty breakfast: meat, eggs, cheese and tortillas. Mexican chorizo is a zingy, spicy sausage that turns everything it touches into a flavor bomb. It’s different from Spanish chorizo, a peppery cured meat similar to salami. Mexican chorizo can be purchased in bulk or filled into casings, and is available in various flavors, including hot, mild, green or red (the most traditional). Chorizo is a perfect accompaniment to eggs and cheese wrapped up in a soft, warm flour tortilla.

Like breakfast burritos, chorizo egg wraps are super customizable, begging for beans, veggies and whatever salsa you’re into at a given moment. Make them ahead of time and enjoy easy on-the-go breakfasts all week long. And if you fancy eggs at night, they’re great for dinner, too.

Ingredients for Chorizo Egg Wraps

• Fresh chorizo: Mexican chorizo is an uncooked pork sausage flavored with chili peppers, cumin, oregano and garlic. Bulk chorizo sausage without the casings is easiest to cook with for chorizo recipes like this one.
• Eggs: You’ll be scrambling these with the sausage to make a filling for your wraps. The recipe allots one egg per person, so if you want more, you could always double the number of eggs.
• Milk: Although the recipe calls for 2% milk, you can use any type of milk (including nondairy milk) for this recipe.
• Cheddar cheese: Bagged shredded cheese is convenient, but the melting quality will be better if you grate your own cheese. Additionally, you will have more control over the type, as not all cheeses are available grated.
• Flour tortillas: Have a few extra minutes? Whip up your own homemade tortillas. You can always make big batches and freeze a bunch so that they’re there when you need them. If you prefer corn tortillas, use them instead.
• Optional toppings: Classic Mexican garnishes like salsa, scallions and cilantro are a good bet for these wraps.

Directions

Step 1: Cook the sausage

Remove the chorizo from its casings. In a large cast-iron or other heavy skillet, cook the sausage over medium heat until it’s cooked through, breaking it into crumbles as it cooks, six to eight minutes. Drain any grease and return the chorizo to the pan.

Editor’s Tip: As chorizo cooks, the meat will turn from red to brown and will become firmer in texture. If you’re unsure whether or not your chorizo is fully cooked, use a thermometer: It should read at least 160°F. And if you’re not counting calories, feel free to skip the draining step.

Step 2: Scramble the eggs

In a small bowl, whisk the eggs and milk until they’re blended. Add the egg mixture to the chorizo. Cook and stir until no liquid egg remains.

Stir in the cheese.

Step 3: Roll your wraps

Spoon 1/2 cup of the egg and sausage mixture across the center of each tortilla. Add the toppings of your choice. Fold the bottom and sides of the tortilla over the filling, and roll it up.

Editor’s Tip: If you’d like, you can always heat the tortillas in a pan on the stovetop or in the oven for a few minutes before building your wraps. Here’s a quick primer on how to fold a burrito, since it’s essentially the same process.

Chorizo Egg Wraps Variations

• Sub the sausage: Not into chorizo? Use any other sausage, such as homemade sage breakfast sausage or hot Italian sausage.
• Change the cheese: I prefer extra sharp cheddar for my breakfast burritos and wraps, but some of the best melting cheeses also work. Try Monterey Jack or pepper jack, or go for taleggio, Gruyere or fontina. If you’re feeling really fancy, pick a sausage and a cheese from the same region of the world and pair them.
• Experiment with toppings: Sticking with the chorizo and cheddar profile? In addition to the scallions, cilantro and salsa mentioned in the recipe, you could also add fresh or pickled red onions, sour cream, chopped tomatoes, a squeeze of lime juice or even some thinly sliced fiesta coleslaw. Avocado is another excellent option, as are black beans.
• Use corn tortillas: Corn tortillas will likely be much smaller than flour ones, but that just means you get to eat more of ’em! The rich corn flavor is glorious with garlicky and spicy chorizo.

How to Store Chorizo Egg Wraps

Store the filling and tortillas separately in the refrigerator. You can also store rolled wraps individually in the fridge or freezer.

How long do chorizo and egg wraps last?

The chorizo and egg mixture will last up to four days in the refrigerator. The tortillas have a longer shelf life, whether they’re stored in the fridge or not.

Can you freeze chorizo and egg wraps?

Chorizo and egg wraps can be frozen, making them a great grab-and-go breakfast option. Assemble the wraps once the egg mixture has cooled, then roll each one tightly in foil. Store them in a freezer-safe bag for up to three months. To reheat the wraps, bake them at 350°F for 10 minutes, or until the centers are hot. Or, remove the foil and microwave them for a few minutes.

Chorizo Egg Wraps Tips

What can you serve with chorizo egg wraps?

For breakfast, serve these chorizo egg wraps with your favorite coffee drink or a smoothie. If you’re serving the wraps for lunch or dinner, you couldn’t do better than a bowl of black bean pumpkin soup on the side. Warming and richly flavored, it will really round out your meal. Other ideas include refried beans, a tangy cilantro lime confetti salad or a romaine and orange salad with lime dressing. For dessert, consider fresas con crema or Mexican cinnamon cookies.