Egg & Chorizo Breakfast Burritos w/ Spicy Pineapple Salsa
If you’re looking for a spicy, protein-packed and delicious breakfast that will keep you full and energized throughout the day, look no further than this egg & chorizo breakfast burrito.
Bursting with the bold and smoky flavors of chorizo, paired with fluffy scrambled eggs, and topped with a zesty pineapple salsa with a kick of spice, these breakfast burritos are a perfect fusion of sweet, savory, and spicy. A salad mix and fresh cherry tomatoes add refreshing flavor and precious vitamins to this dish.
For an extra burst of aroma, this recipe also includes a jalapeno and pineapple salsa that adds a sweet and spicy kick. Finally, a dollop of cream cheese is added to create a creamy and tangy flavor profile to balance the heat.
Whether you’re serving them up for brunch with friends or enjoying a quick and easy breakfast on the go, these burritos are sure to become a favorite in your culinary repertoire.
Directions:
Prepare the spicy pineapple salsa:
1. Prepare the salsa: cut the vegetables into large chunks and mix them with the spices and olive oil.
2. Put everything in the oven at a high temperature (200°C) for about 15-20 minutes, or until fully roasted.
3. Remove the vegetables from the oven, put them into a blender, and pulse for a few seconds, just long enough so that it resembles a chunky sauce. It’s ok to have different-sized pieces. Refrigerate.
While salsas are typically served cold or at room temperature, some people prefer them warm and that’s totally fine.
How to make the burritos:
Add a little butter to a pan over medium heat.
Sear the diced chorizo sausage, then add the eggs, stirring with a whisk, and cook like regular scrambled eggs.
Spread the cream cheese on the tortilla, and top with lettuce, rice, quartered cherry tomatoes, salsa, and eggs.
Wrap the ends of the tortilla and roll tightly.
Enjoy! Please find the full recipe for these delicious egg & chorizo breakfast burritos below!
Egg & Chorizo Burritos with Spicy Pineapple Salsa
Ingredients
- 10 g butter
- 2 eggs
- 30 g chorizo sausage or any other dry sausage
- 1 tortilla
- 50 g cooked rice
- 1 handful salad mix
- 3 cherry tomatoes
- 30 g cream cheese
- 40 g jalapeno and pineapple salsa
Jalapeno & Pineapple salsa:
- 400 g pineapple
- 5-6 tomatoes
- 1 bell pepper
- 40 g pickled jalapenos
- 2 garlic cloves
- 1 small onion
- 1 tsp paprika
- 1 tsp cumin
- salt
- pepper
- 30 ml olive oil
Instructions
Prepare the spicy pineapple salsa:
- Cut the vegetables into large chunks and mix them with the spices and olive oil. Put it all in the oven at a high temperature (200°C or 390°F) for about 15-20 minutes, or until fully roasted.
- Remove the vegetables from the oven, put them into a blender, and pulse for a few seconds, just long enough so that it resembles a chunky sauce. It's perfectly fine to have larger-sized vegetable pieces in your sauce. Refrigerate.
Burritos:
- Put a little butter in a pan over medium heat. Sear the diced chorizo, then add the eggs, stirring with a whisk, and cook like regular scrambled eggs.
- Spread the cream cheese on the tortilla and top with lettuce, rice, quartered cherry tomatoes, salsa, and eggs. Wrap the ends of the tortilla and roll tightly.
Notes
For more Mexican delights, check out our round-up of the most popular Mexican foods.
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