Gluten-Free Chorizo Breakfast Burritos
By the Gluten Free Recipes team ·
Savory, spicy chorizo melds with fluffy scrambled eggs and tender gluten-free tortillas for a satisfying breakfast. These burritos offer a delightful combination of textures and bold flavors, perfect for a hearty start to your day.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 7 ingredients — including gluten-free chorizo sausage, eggs, milk or unsweetened plant-based milk — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chorizo Breakfast Burritos: When preparing this breakfast recipe, exercise extreme caution with cross-contamination. Ensure your gluten-free chorizo sausage and gluten-free tortillas are certified and have not come into contact with gluten-containing ingredients or surfaces during preparation or storage. Always use clean utensils and cutting boards In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Chorizo Breakfast Burritos: This recipe is designed to be entirely gluten-free, utilizing certified gluten-free tortillas and chorizo. It avoids all gluten-containing grains.
Ingredients
- 8 oz gluten-free chorizo sausage
- 4 large eggs
- 2 tbsp milk or unsweetened plant-based milk
- 1 tbsp olive oil
- 0.25 cup shredded cheddar cheese (optional)
- 4 gluten-free tortillas (burrito size)
- Salt and black pepper to taste
Instructions
- 1
Remove the gluten-free chorizo sausage from its casing and crumble it into a large skillet. Cook over medium-high heat for about 5-7 minutes, breaking it up with a spoon, until it's browned and cooked through. Drain off any excess grease and set the chorizo aside.
- 2
In a medium bowl, whisk together the 4 large eggs and 2 tablespoons of milk or unsweetened plant-based milk until well combined and slightly frothy. Season with salt and black pepper to your liking.
- 3
Add 1 tablespoon of olive oil to the same skillet used for the chorizo, and heat over medium heat. Pour in the whisked eggs and cook, stirring gently with a spatula, for about 3-5 minutes, or until they are softly scrambled and just set. Avoid overcooking to maintain a tender texture.
- 4
Return the cooked chorizo to the skillet with the scrambled eggs. If using, stir in the 1/4 cup of shredded cheddar cheese and cook for another minute until the cheese is melted and everything is heated through. This should take about 1-2 minutes.
- 5
Warm the 4 gluten-free tortillas according to package directions, typically for about 30 seconds in a dry skillet or microwave until pliable. Spoon the chorizo and egg mixture evenly into the center of each warmed tortilla. Fold in the sides and then roll up tightly to form burritos. Serve immediately.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
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